Monday, July 19, 2010

Beghrir (Moroccan Pancakes) Recipe:

My first Beghrir (semolina pancakes) experience was at an Isreali joint in my neighborhood called Mimi's Hummus and it was fantastic. The fluffy, chewy stack with slightly sour taste was a nice alternative to chalkiness I usually associate with pancakes. So I had to duplicate this at home. I found that it is also honey butter that makes a big difference.

For 14-16 pancakes, you will need:

3 cups warm water
2 tsp baking powder
1 3/4 cups semolina flour
1/3 regular flour
2 tsp yeast
1 tsp sugar
1 tsp salt
vegetable oil
1/3 cup warm honey
6 tbsp melted butter
half dozen strawberries, cut in small cubes

In 1/4 cup of warm water add the baking powder and mix. In large bowl, mix semolina, flour, yeast and sugar and add 2 3/4 cups water. Add salt and baking powder. Cover the bowl with a kitchen towel and let rise for 40 minutes to an hour.

Coat the frying pan with small amount of vegetable oil in medium heat. Pour in the batter one scoop at a time. Cook the pancake until bubbles appear all over the surface and the bottom pale golden, about 2 minutes on both sides. I like mine a little more golden than that of the picture above.

Place them on plates, shower them with strawberries. Mix honey and butter and drizzle it generously. Serve right away.

*My experience with Beghrir is that they don't age well. You might have to eat them all once you made them. Share with everyone!