Beghrirs are Moroccan pancakes served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime.
What is Beghrir?
Beghrir or baghrir is a tender, spongy, melt-in-your-mouth Moroccan pancake made from semolina.
Yeast in the crepe-like batter causes hundreds of bubbles to form and break on the surface of each pancake as it cooks. This gives baghrir its unique texture and appearance.
Beghrir is usually cooked only on one side. Although baghrir are normally cooked only on one side, in some regions of Morocco, they are flipped over for just a moment to help dry out the top.
Prepared this way, they might be referred to as khringos, although in Casablanca that term is the name for tiny fritter-like Moroccan churros.
A very similar pancake is used to make Arab qattayef or atayef, which utilizes the lacy pancakes as a wrap for various fillings. Although not traditional, Moroccan baghrir can certainly be used in the same way.
Fine semolina or durum flour is usually regarded as the key to a good baghrir. You’ll find recipes that use all semolina or part semolina, but all should have the yellow color associated with the semolina.
The smaller the ratio of semolina to other flours, the less yellow the result will be.
Years ago, beghrir batter needed to rest quite a while before it was ready to use. The introduction of baking powder to the batter sped things up considerably, so you’ll sometimes see recipes using it labeled as “instant beghrir.” Some versions include eggs and milk; others do not.
How To Serve Beghrir
Beghrir is rarely eaten plain. Instead, a sweet topping transforms them into a special breakfast or tea time treat.
Moroccans are most likely to enjoy them dipped in a syrup made from butter and honey; or they might be served with butter, honey, and preserves or jam on the side.
Leftover baghrir are best stored in the freezer, with a small piece of plastic wrap or wax paper between each pancake.
Be Sure to Try These Other Authentic Moroccan dishes!
Be sure to recreate this incredible delicacy that is not only delicious but also full of proteins, fiber, and tons of vitamins like iron and calcium needed for your body. Bon appétit!
Beghrir (Moroccan Pancakes)
- 1 cup warm water 115 degrees F/46 degrees C
- ½ teaspoon active dry yeast
- ½ teaspoon white sugar
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup semolina flour
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons butter
- ¾ cup honey
- 1 teaspoon orange-flower water or to taste (Optional)
- Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
- Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
- To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.