BAGHRIR: MOROCCAN SEMOLINA PANCAKES

If you don’t know Tara’s Multicultural Table, you are missing on a must-follow food blog. I am quite fond of bloggers who open my horizons, and Tara does that on a regular basis, with unusual recipes from all over the world. Indeed, a multicultural virtual experience. I have not hit these pancakes perfectly, but they were so delicious I could not wait to share. The batter needed to be slightly thinner, so that they would form a nicer looking circle as they fried. But I am calling them rustic semolina pancakes, and I hope Tara will forgive me.

BAGHRIR
(slightly modified from Tara’s Multicultural Table)

2 cups (470 milliliters) lukewarm water 105-115˚F
2 + 1/4 teaspoons (7 grams) active dry yeast
1 + 1/4 cups (210 grams) fine semolina flour
1/2 cup (65 grams) all purpose flour
1 tsp granulated sugar
1/2 teaspoon salt
2 teaspoons (7 grams) baking powder

Vegetable oil for greasing the pan

Pour the warm water into a blender and sprinkle the yeast over the top. Let sit for a minute before stirring to dissolve. Allow to rest about 10 minutes, until frothy.

Add the semolina, flour, sugar, and salt to the blender with the water and yeast. Blend until smooth, about 30 seconds.Add the baking powder and blend again briefly until incorporated. Either leave in the blender or transfer to a large bowl and cover with a cloth. Allow to rest for 30-45 minutes. Bubbles should begin to form on the surface.

Place a nonstick pan over medium low heat. Grease with a thin layer of vegetable oil. Once heated, pour about 1/4 cup (60 milliliters) of the puffed batter into the center of the pan in a circle. Cook just until no moisture remains on the top and little holes have developed throughout the pancake. Do not flip the baghrir. Adjust the heat higher or lower as needed to prevent the bottom from burning. Remove to a serving plate and repeat with remaining batter. If you feel the batter is too thick when you fry the first one, dilute with a little water.

ENJOY!

to print the recipe, click here

Comments: Tara’s version is sweet. You enjoy it with honey and almonds, as a little dessert or breakfast item. I opted for a savory version to pair with a turkey chili that is always a regular appearance in our kitchen. In the first photo above you can see how bubbly things got in that measuring cup… try not to walk away and forget all about it, or better yet, use a bigger container… As I mentioned, the batter could have been thinned out a bit so that the pancakes would end up as delicate and lacy as the ones Tara showed in her site.

Before I forget, I made half the recipe, since it was just for the two of us. I am however publishing the full version, as most people cook for larger families. Don’t forget to stop by Tara’s site and be amazed at the diversity of recipes she shared over her many years of blogging.

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SIX YEARS AGO: Lamb Shanks en Papillote with Cauliflower-Celeriac Purée

SEVEN YEARS AGO: Chestnut Brownies and a Blog Award!

EIGHT YEARS AGO: Quinoa with Cider-Glazed Carrots

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