I think one of my very favorite Moroccan foods is beghrir. They are light airy pancakes that are cooked only on one side and are incredibly versatile. I have toyed with the idea of making them savory instead of sweet something like an accompaniment to moo shu chicken (since we don’t do pork). It hasn’t happened yet but it’s on the back burner! For now I will stick with the sweet version.
One of the great things about living in the Midwest is wild fruit. It’s that time of summer where the bushes are full of wild raspberries, huckleberries, thimble berries, blackberries, blueberries, and soon to come pears and apples. I remember that picking wild fruit was a big part of my childhood and I spent a lot of time with my grandpa and my dad picking fruit. This past week I was in Upper Michigan with my grandparents and found the raspberries and blueberries in full bloom. I can’t take credit for the raspberries as my cousin and uncle picked those but the blueberries I did help with! (I’ll be sharing a recipe for almond blueberry scones with those soon!)
Onto the beghrir. I’ve always struggled with the consistency of this batter. It’s a difficult thing to get right. This time I used this recipe from Dinners and Dreams with a few minor changes. It was simple and had a great result.
2 cups fine semolina or cornmeal (preferably semolina)
1 cup all-purpose flour
1 tbsp dry yeast
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
1 cup milk, warm but comfortable to the touch
2 cups water, warm but comfortable to the touch
Mix all of the ingredients together and beat until blended well. I didn’t use a blender just a wire wisk and mixed until it started to form a lot of bubbles. Allow it to rest 20-30 minutes. Heat a non stick skillet on medium heat until hot, I add a little butter on the first batch to make sure the pan is ready. Cook on one side until the exposed side is full of little bubbles and dry. These pancakes only cook on one side. Traditionally they are served with honey butter but I used nutella and rolled them up and served with some raspberries and a sprinkle of powdered sugar.
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