BAGHRIR Authentic Moroccan Sweet Recipe with a Thousand Holes
Dive into the heart of Moroccan culinary tradition with the Baghrir recipe, a delightful Moroccan sweet known worldwide for its unmistakable surface dotted with small holes, earning it the nickname “pancakes with a thousand holes.” These unique holes are perfect for capturing the sweetness of honey, the richness of melted butter, or any other delicious topping you prefer.
Making these Moroccan pancakes is surprisingly simple and quick, even more intuitive than preparing classic pancakes, as they do not need to be flipped during cooking! Their slight savory note, imparted by the yeast, makes them incredibly versatile: perfect enjoyed with sweet toppings like honey, jam, or melted butter, but also surprisingly paired with chutney, fresh fruit, or delicious spreads.
Baghrir is the quintessential Moroccan breakfast, soft, light, and with a spongy texture reminiscent of crêpes. It’s no surprise that they are often also called “Moroccan crepes.” If you are looking for an easy breakfast recipe that transports you with the unique flavors of Moroccan sweet and gives you an unforgettable tasting experience, Baghrir is the ideal choice. Don’t miss the opportunity to prepare this authentic Moroccan dessert and delight your palate with an exotic and enveloping flavor!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Moroccan
- Energy 200.01 (Kcal)
- Carbohydrates 36.86 (g) of which sugars 1.50 (g)
- Proteins 5.67 (g)
- Fat 3.35 (g) of which saturated 1.85 (g)of which unsaturated 0.98 (g)
- Fibers 1.33 (g)
- Sodium 67.76 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz oz semolina flour
- 1.75 oz oz all-purpose flour
- 1 tsp tsp dry yeast
- 13 oz oz water (warm)
- 2 tsp tsp baking powder
- 1 pinch pinch salt
- 1 tsp tsp sugar
- 0.7 oz oz butter (melted)
- honey
- jam
- Nutella®
Tools
- Bowl
- Blender
- Pan
How to Make Baghrir: Step-by-Step Guide
Start by pouring the semolina flour, all-purpose flour, dry yeast, baking powder, and a pinch of salt into a large bowl. Add a teaspoon of sugar as well. Separately, slightly heat the water (it should not be boiling, just warm) and gradually pour it into the bowl with the dry ingredients.
Mix the ingredients in the bowl thoroughly until you get a homogeneous mixture. Then transfer the batter to the jug of a blender. Blend everything for about 2 minutes, ensuring there are no lumps and the batter becomes smooth and uniform.
Pour the blended batter back into the bowl. Cover the bowl with plastic wrap and let it rest at room temperature for about 20-30 minutes. During this time, the yeast will start its action, and you’ll see small bubbles form on the surface of the batter. The final consistency of the batter should be smooth and fluid, similar to that of crepes.
Preheat a griddle or non-stick pan over medium heat for about 2 minutes. Gently stir the risen batter. Using a ladle, pour enough batter into the hot pan to form a thin pancake. Cook the Baghrir without flipping it. It will be ready when the surface is filled with small holes and feels dry to the touch, generally after about 2-3 minutes. Pay attention to the temperature: if the edges darken too quickly before the surface is dry, lower the flame slightly. Transfer each cooked Baghrir to a plate and keep it warm while you continue cooking the others.
Baghrir is delicious either warm or at room temperature. Traditionally, they are served drizzled with melted butter or with a delightful combination of melted butter and honey. For a more modern variant, you can spread a tablespoon of jam or the delicious Nutella over each pancake.
STORAGE
This batter contains yeast, which will continue to grow even at low temperatures. Also, cooking cold batter might cause the pancakes to cook unevenly. Therefore, I recommend preparing the batter 20 minutes before use rather than storing it overnight in the fridge.
Since they do not contain perishable ingredients, Baghrir can be safely kept at room temperature for a few days. They also freeze well. Spread them on a baking tray lined with parchment paper and freeze in the freezer. Transfer to a freezer-proof storage bag and keep for a couple of months.
Reheat in the oven, in a toaster oven, or in the microwave until warmed through.
This batter contains yeast, which will continue to grow even at low temperatures. Also, cooking cold batter might cause the pancakes to cook unevenly. Therefore, I recommend preparing the batter 20 minutes before use rather than storing it overnight in the fridge.
Since they do not contain perishable ingredients, Baghrir can be safely kept at room temperature for a few days. They also freeze well. Spread them on a baking tray lined with parchment paper and freeze in the freezer. Transfer to a freezer-proof storage bag and keep for a couple of months.
Reheat in the oven, in a toaster oven, or in the microwave until warmed through.
Variations and Customizations
Extra Aromas: For a special scent, add orange blossom water or lemon zest. A pinch of vanilla or spices like cinnamon and cardamom can enrich the flavor.
Different Flours: Try replacing some all-purpose flour with whole wheat flour for a more rustic taste.
Modified Consistency: Adjust the amount of water for thicker or thinner Baghrir, always maintaining a smooth batter.
Serving Suggestions: Enhancing the Deliciousness of Your Baghrir
Traditional: Serve with amlou (almond, honey, and argan spread), melted butter, and honey.
Classic Sweet: Accompany with jams, maple syrup, or spreads.
Freshness: Offer with fresh cut fruit and, if desired, a sprinkle of powdered sugar.
Surprising: Try with fresh cheeses and a drizzle of honey or herbs.
Scenic: Stack the Baghrir and top with your favorite ingredients for an original “cake.”
HISTORY AND ORIGINS OF BAGHRIR
The Baghrir has its roots in the rich and diverse culinary tradition of Morocco, particularly in the Maghreb region. Its precise origins are shrouded in folklore, but it is believed that this humble and ingenious preparation was born as a simple and quick way to make a kind of bread or pancake using basic ingredients like semolina. Its distinctive feature, the sponge-like porous surface, is likely the result of a unique combination of ingredients and rapid leavening process. Today, Baghrir is a staple of breakfast and snack time throughout Morocco, appreciated for its lightness and its ability to absorb honey, melted butter, and other delicious toppings, showcasing the creativity and simplicity of traditional Moroccan cuisine.
The Curiosity: The Many Names of Baghrir
Baghrir is a waffle consumed in the Maghreb region. It is also known by the names khringo, tiγrifin, thoudfist, ghrayef, tibouâjajin, tighrifin, edarnan, hatita, korsa, ghrif, or talilayt.
FAQ (Questions and Answers)
Why does my baghrir stick to the pan?
Some non-stick pans do not perform well at medium-low temperatures. If the batter sticks, raise the temperature a bit and try again. You should not butter or oil the pan, but you can if necessary.
Can you make baghrir without semolina?
Fine semolina is a key ingredient in any baghrir recipe. It contributes to its distinctive flavor and color, and the fine grain is what produces the soft batter that bubbles just as we need. Also, semolina has more gluten which helps the exceptionally thin batter to hold its shape and gives it its spongy texture.
Why does baghrir batter need to rest?
The batter needs to rest to give the yeast time to feed and multiply, which is what makes it so fluffy and airy! After resting, it will be thinner than the average pancake batter, closer to crepes or whipped cream. It is important that it is not too thick or bubbles will not form during cooking.
Can I make Baghrir gluten-free or without dry yeast?
Gluten-Free: Making gluten-free Baghrir requires using specific gluten-free flours (like a mix of rice flour, corn flour, and potato starch) and may require adding a binder like xanthan gum. The final consistency may be slightly different from the original.
Without Dry Yeast: As stated in the notes, it is possible to replace the dry yeast with a larger amount of baking powder. However, in this case, the resting phase is skipped, and the consistency and flavor may vary slightly. Some alternative recipes use only chemical leavening, but the result may not be identical to traditional Baghrir with both yeasts.Can I prepare Baghrir in advance? How do I store and reheat them?
Yes, Baghrir can be prepared in advance.
Storage: Once cooked, let them cool completely and then store them in the fridge in an airtight container for 2-3 days. You can also freeze them, separated by parchment paper sheets, in a food bag for up to 1 month.
Reheating: To reheat them, you can gently pass them in a non-stick pan over low heat for a few minutes on each side, or you can use a preheated oven at low temperature (about 300°F) for a few minutes. If frozen, thaw them completely in the fridge before reheating.Why don’t my Baghrir have “a thousand holes”?
The formation of the characteristic holes in Baghrir depends on several factors:
Leavening: Make sure the batter has rested enough (about 20-30 minutes) to allow the dry yeast to start its action. You should notice small bubbles on the surface.
Pan temperature: The pan or griddle must be hot (medium heat) before pouring the batter. If it’s not hot enough, the holes may not form correctly.
Batter consistency: The batter must be smooth and fluid, similar to crepe batter. If it’s too thick, the holes will struggle to form.
Combination of leavenings: The synergy between the dry yeast and the baking powder is essential. Make sure you’ve used both (or, if replaced, followed the instructions).
Do not flip: Remember that Baghrir cooks only on one side. Do not flip them during cooking, or the holes will not form correctly.
