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How do I make Moroccan beghrir (semolina pancakes)?

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I’ve seen beghrir sold by street vendors in Morocco, and I want to try making them at home. Any tips on how to get those signature holes on top?

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To make beghrir, mix semolina with yeast and let the batter rest until bubbly. Cook on one side only, and you’ll see holes forming on the top as they cook.

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The trick to getting the signature holes is using yeast and semolina, and letting the batter rise for an hour before cooking. Only cook the pancakes on one side.

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Beghrir batter should be quite thin and left to rest so the yeast can activate. Cook over medium heat without flipping to get those airy, holey tops.

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