Recipe: Delicious Baghrir (Algerian traditional crumpet)

Baghrir (Algerian traditional crumpet). Baghrir or beghrir (البغرير) is a pancake consumed in the Maghreb region. They are small, spongy and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). Baghrir or Beghrir are extremely popular in North Africa.

Baghrir (بغرير) or Korsa, is an Algerian/Moroccan pancake recipe that is very popular in North-Africa. Eat it with a sweet honey. Baghrir is a Moroccan twist to the pancakes, but let me tell you it is very easy to make and very light. You can have Baghrir (Algerian traditional crumpet) using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Baghrir (Algerian traditional crumpet)

1. You need 2 1/2 cup of high quality semolina.
2. It's 1/2 cup of plain flour.
3. You need 15 g of dry yeast.
4. Prepare 15 g of sugar.
5. Prepare 2 tbsp of powder milk.
6. It's 1 of egg.
7. Prepare 7 g of salt.
8. Prepare 1 tsp of vanilla.
9. Prepare 1/2 tsp of baking powder.
10. Prepare 4 cups of warm water (you may need more !).

It is spongy to the point that when you drizzle it with honey it soaks up all the honey and becomes succulent and so delicious. The traditional method of making baghrir is very time consuming. a matlou like dough is prepared then let to rest like any ordinary bread, then punched down, kneaded thouroughly by adding warm water intil a creamy pancake- like texture. Algerian Baghrir — Pancakes With a Million Holes. Salam alyakoum/bonjour, Les baghrirs sont chez moi ou mes amies originaires du Maghreb nos madeleines de Proust, toujours d'actualité chez · Voilà pour réussir les baghrir, ces crêpes à milles trous.

Baghrir (Algerian traditional crumpet) instructions

1. Combine the dry ingredients except the baking powder.
2. Add the egg and warm water then stir well.
3. Blend it well and let it rest for 15 to 20 minutes.
4. When it doubles the size, stir it again, add bit of water if necessary, add the baking powder and bake on a hot pan (only one side).
5. Brush it with melted butter and sprinkle granulated sugar (you can use honey as well).

C'est vraiment une recette facile et inratable. Vous allez la réussir à tous les coups, testez c'est. They are small, spongy and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). The most common way to eat baghrir in Algeria and Morocco. Je vous propose les baghrir ou des crêpes à milles trous.

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