Moroccan Beghrir Recipe with step by step pictures. Honeycomb Semolina pancakes hails from Morocco is super easy to make and taste so delicious.
TABLE OF CONTENTS
Moroccan Beghrir Pancakes Recipe
This recipe is very new to me, I was surprised on how easy it is to make at home. You just need a handful of ingredients and the results are mind blowing.
About Beghrir Recipe
Beghrir are tender, spongy pancakes which has a honeycomb like texture on them. These are made with basic ingredients which you already have on hand. The pancakes are made with semolina | rava | sooji. The texture of the pancakes are fluffy and spongy with tons of holes on them. In that case, you will love my Savoury Semolina Cake.
Batter for beghrir is made with semolina, yeast and flour which gives hundreds of holes over the pancakes. This gives beghrir its unique texture and appearance. The unique porous texture of pancakes is achieved by the right texture of batter. So make sure the batter is not too thick or too thin.
Beghrir are normally cooked only on one side, in some regions of Morocco, they are flipped and cooked which might be referred to as khringos (Moroccan fritters).
Leftover beghrir are best stored in freezer, with a small piece of plastic wrap or wax paper between each pancake.
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Ingredients for Making Moroccan Beghrir
Semolina
Semolina is used in the making of beghrir. You can use sooji | rava for semolina. Semolina gives the texture which is signature of the pancakes.
All Purpose flour
Small amount of plain flour is used in the batter for achieving the texture.
Dry Yeast
Yeast helps fermenting the batter quickly and makes lots of bubbles over the surface of the pancakes.
Video for Beghrir Recipe
How to Make Moroccan Beghrir
Beghrir Batter
Take sooji, flour, baking powder, sugar, salt. yast in a blender jar. Add in warm water and grind for few seconds till combined. The batter has to be not too thick or thin. Pour the batter in a bowl. Cover and let them rest for 15 mins. Now the batter must have got lots of bubbles.
Cooking Beghrir
Now lets cook the pancakes. Heat a nonstick small frying pan. Apply oil over the nonstick pan using a paper towel. Pour a ladleful of batter and swirl it gently. Cook this on low heat till lots of bubbles are formed and the top looks cooked and dry.
Serving Beghrir
Remove the pancakes using a spatula onto a plate. Repeat the process till all the batter is done. Serve warm with honey or curries.
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📖 Recipe
Moroccan Beghrir Recipe | Semolina Pancakes Recipe
Moroccan Beghrir Recipe with step by step pictures. Honeycomb Semolina pancakes hails from Morocco is super easy to make and taste so delicious.
Ingredients
Instructions
Notes
Tips & Tricks
- If the bubbles don’t form properly, the batter was probably too thick, or it has risen too long and bubbled too much. Try thinning it by stirring in an additional tablespoon or two of water. Leave the batter to rest for an additional 10 minutes before using.
- Nonstick pan is preferred for cooking this pancakes. You can use large nonstick pan.
- I used sooji, if you have semolina you can use that too.
Storage
- Leftover beghrir are best stored in freezer, with a small piece of plastic wrap or wax paper between each pancake.
- Defrost the pancakes and warm it in oven or microwave before serving.
Serving
- Beghrir are best served with a syrup made from butter and honey. Boil honey and butter till it gets hot. You can serve this syrup with beghrir.
- You can serve beghrir with chicken curries or tagine too.
Nutrition Facts
Moroccan Beghrir Recipe | Semolina Pancakes Recipe
Amount Per Serving (1 pancakes)
Calories 155
Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 86mg4%
Potassium 75mg2%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin C 0.002mg0%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Beghrir Recipe with Step by Step Pictures
1)In a blender jar, take sooji.
2)Add in sugar
3)Add in baking powder
4)Add in yeast
5)Add in all purpose flour.
6)Add in salt.
7)Add in warm water.
8)Blend for few seconds.
9)Pour the batter onto a bowl.
10)Cover and let it ferment for 15 mins.
11)The batter must have risen.
12)Well fermented.
13)Look at those bubbles.
14)Pour a ladleful of batter on the nonstick pan and cook on low heat.
15)Cook on low heat till lots of bubbles form.
16)Pancakes done.
17)Serve.
Tips & Tricks
- If the bubbles don’t form properly, the batter was probably too thick, or it has risen too long and bubbled too much. Try thinning it by stirring in an additional tablespoon or two of water. Leave the batter to rest for an additional 10 minutes before using.
- Nonstick pan is preferred for cooking this pancakes. You can use large pan too.
- I used sooji, if you have semolina you can use that too.
Storage Suggestions
Leftover beghrir are best stored in freezer, with a small piece of plastic wrap or wax paper between each pancake. Defrost the pancakes and warm it in oven or microwave before serving.
Serving Suggestions
- Beghrir are best served with a syrup made from butter and honey. Boil honey and butter till it gets hot. You can serve this syrup with beghrir.
- You can serve beghrir with chicken curries or tagine too.
Source: Yummy Tummy
