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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

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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.

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Questions

What is Beghrir?

Tender Moroccan semolina pancakes filled with hundreds of tiny holes, cooked on one side and traditionally served with butter and honey. This reference files it under Moroccan breakfast: made on the stovetop and in a blender, rated medium and about 35 minutes start to finish.

Why rest the batter for Beghrir?

Step 3 reads: "Let the batter rest undisturbed in the blender for 15 minutes until tiny bubbles cover the surface." The pause in step 3 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

Is there a substitute for yeast in Beghrir?

The entry for Beghrir calls for 1 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

How many calories are in Beghrir?

One serving (the recipe makes 4) is about 210 calories, with 6 g protein, 44 g carbohydrate and 1 g fat, plus 2 g fiber and 310 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Beghrir?

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.

Serve it with

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