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Beghrir

Tender Moroccan semolina pancakes filled with hundreds of tiny holes, cooked on one side and traditionally served with butter and honey.

35 minMediumServes 4210 cal/serving

MoroccanBreakfastStovetop and BlenderVegetarianVeganHalal-friendlyDairy-FreeEgg-FreeNut-FreeSoy-FreeSesame-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

Ingredients

  • 1.5 cups fine semolina
  • 1/2 cup all-purpose flour
  • 1 tsp active dry yeast
  • 1 tsp baking powder
  • 1 tsp granulated sugar
  • 1/2 tsp fine salt
  • 2.5 cups warm water

Instructions

  1. 1

    Combine 1.5 cups fine semolina, 1/2 cup all-purpose flour, 1 tsp active dry yeast, 1 tsp baking powder, 1 tsp granulated sugar, 1/2 tsp fine salt, and 2.5 cups warm water in a blender.

  2. 2

    Blend on high speed for 2 minutes until the batter is completely smooth and bubbly.

  3. 3

    Let the batter rest undisturbed in the blender for 15 minutes until tiny bubbles cover the surface.

  4. 4

    Heat a dry non-stick skillet over medium-low heat without adding any oil.

  5. 5

    Pour a quarter cup of batter into the center of the skillet without spreading it.

  6. 6

    Cook on one side only for 2 minutes until holes cover the surface and the top turns completely matte and dry.

Questions

Can I make Beghrir gluten-free?

Yes. The gluten in this entry is 1.5 cups fine semolina, 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Beghrir keep?

Blend the base ahead and freeze it for up to a month, then re-blend it briefly before serving. Once assembled it does not keep; the texture goes as it melts, so eat it right away.

Can I halve or double Beghrir?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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