Algerian Dessert – Baghrir
Baghrir, also known as Moroccan Pancakes or Thousand-Hole Pancakes, holds a special place in North African cuisine, particularly in Algeria and Morocco. The origins of Baghrir can be traced back to the Berber communities of the Maghreb region, where this unique pancake has been a staple for generations. Its name, Baghrir, translates to "a thousand holes," a nod to the distinctive porous texture that sets it apart.
Ingredients
- 2 cups semolina
- 1 cup all-purpose flour
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 cup warm water
- 1 1teaspoon baking powder
Instructions
- In a small bowl, combine the active dry yeast, sugar, and 1/2 cup of warm water
- Let it sit for about 5-10 minutes until it becomes frothy
- In a large mixing bowl, combine the semolina, all-purpose flour, and salt
- Pour the yeast mixture into the dry ingredients.
- Gradually add the remaining warm water while stirring to form a smooth batter.
- Allow the batter to rest for 15-20 minutes, allowing it to rise slightly.
- Just before cooking, stir in the baking powder to enhance the pancakes' fluffiness.
- Preheat a non-stick skillet or griddle over medium-low heat.
- Pour a small amount of batter onto the hot surface, creating a thin pancake.
- Allow the pancake to cook until bubbles form on the surface.
- Baghrir cooks only on one side, preserving its characteristic porous texture.
- Remove from the pan and repeat the process with the remaining batter.
- Serve the Baghrir warm, traditionally accompanied by honey or a drizzle of melted butter