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The Moroccan Barghrire



Let’s start with the ingredient:
  • 350 grams of fine semolina
  • 150 grams of white flour
  • 1 tablespoon of baking yeast
  • 16 grams of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of sugar (optional)
  • 800ml (3 cups and a half) of lukewarm water
Now you’ve carefully measured your ingredients for that perfect batter, let’s get started:
Sift the semolina, flour, sugar, salt, and yeast into a bowl. Add 600ml of water then mix well. Put the mixture in a blender and mix for three to five minutes.Keep adding the rest of the water little by little and mixing, until you reach the desired consistency. The batter should be the consistency of crepe batter.
In a warm place, let the batter rest for 10 to 15 minutes or more until bubbles form on the surface.
Pour some batter (enough to cover fully the surface of the pan) onto the warm pan using a small ladle, then heat on a gentle setting.
Cook the Baghrir till you notice holes on the surface as the batter dries. You do not need to flip.
Repeat until you have used all the batter. 
Now take a seat, a cup of tea, and a Baghrir smothered in melting butter. Switch on your tablet, your television, or pick up your book and enjoy. 

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