Beghrir with honey

Beghrir with honey

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

These semolina pancakes are a breakfast staple in Marrakesh; honeycombed on one side, they are perfect for absorbing honey and melted butter.

Ingredients

Quantity Ingredient
15g dried yeast
1 teaspoon sugar
salt
100ml warm water, plus 150ml cold water
2 eggs
150ml milk
250g semolina
250g plain flour
vegetable oil, for frying

To serve

Quantity Ingredient
melted butter
clear runny honey

Method

  1. Place the yeast, sugar and a pinch of salt in a bowl with 100ml warm water. Mix well and leave in a warm place for 15 minutes.
  2. Beat the eggs in a bowl. Add the milk and 150ml cold water, and whisk until combined.
  3. Place the semolina, flour and a pinch of salt in a large bowl and mix well. Make a well in the middle and slowly add the egg mixture, stirring constantly with a wooden spoon until well blended. Add the yeast mixture and stir until well combined. Continue to beat for about 5 minutes until the mixture is light and runny, adding a little more water if the mixture seems too thick. Cover with a tea towel and rest for 1–2 hours.
  4. Heat a large cast iron or heavy based frying pan, lightly oiled with vegetable oil, over medium heat. Pour a ladle of the pancake batter into the pan and smooth into a circle with the back of a spoon. Cook until the surface is filled with little bubbles or holes. Transfer to a plate and repeat the process with the remaining batter.
  5. Serve pancakes, honeycombed side up, with melted butter and honey. Sliced melon or other seasonal fruit can also be added.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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