Baghrir for Ghazala!

or for anyone else who'd like it!

the Ingredients

1kg semolina (fine)
1/4 kg flour (plain)
1 egg
yeast(1 sachet dried)
salt
warm water.

The Method

you can use a moulinex if you have one here its alot easier!
or In a bowl mix the flour and semolina..to that add the yeast, salt, and egg and a little of the warm water, mix well to incorporate all the ingredients..then slowly add more warm water and keep mixing so that you end up with a consistency that resembles a thick batter.
then leave it to rest for 20 mins..

to cook.

i would advise that you set aside a pan you use solely for Baghrir and pancakes! it really improves the result.
some more advise on the pan!! when you are cooking up your baghrir after every one you cook, you should dip the pan into cold water this also gives a really good result.
oh and another thing!! use a pan the diameter of the baghrir you'd like.

so once you've heated up the pan, add a ladle of the mix to the pan make sure it spreads evenly in the pan, the Baghrir is cooked when it has totally dried and bubbled up! you know like baghrir does!
remove it and place it on a clean tea towel and set aside until you have cooked the whole batch, not forgetting to dip the pan in between

to serve!!

you can serve them
plain
or with butter
or with butter and melted honey
mmmmm
or my favourite and a good one for guests!
butter and melted honey with crushed Almonds and rolled up into cigars!
dammmmmn now im hungry!!!

i hope it works well for you! let me know!

[Ghazala]

Thanks so much! I officially love you!

Will try it over the weekend Inshallah.

[muna1]

Originally Posted by mselya

or for anyone else who'd like it!

the Ingredients

1kg semolina (fine)
1/4 kg flour (plain)
1 egg
yeast(1 sachet dried)
salt
warm water.

The Method

you can use a moulinex if you have one here its alot easier!
or In a bowl mix the flour and semolina..to that add the yeast, salt, and egg and a little of the warm water, mix well to incorporate all the ingredients..then slowly add more warm water and keep mixing so that you end up with a consistency that resembles a thick batter.
then leave it to rest for 20 mins..

to cook.

i would advise that you set aside a pan you use solely for Baghrir and pancakes! it really improves the result.
some more advise on the pan!! when you are cooking up your baghrir after every one you cook, you should dip the pan into cold water this also gives a really good result.
oh and another thing!! use a pan the diameter of the baghrir you'd like.

so once you've heated up the pan, add a ladle of the mix to the pan make sure it spreads evenly in the pan, the Baghrir is cooked when it has totally dried and bubbled up! you know like baghrir does!
remove it and place it on a clean tea towel and set aside until you have cooked the whole batch, not forgetting to dip the pan in between

to serve!!

you can serve them
plain
or with butter
or with butter and melted honey
mmmmm
or my favourite and a good one for guests!
butter and melted honey with crushed Almonds and rolled up into cigars!
dammmmmn now im hungry!!!

i hope it works well for you! let me know!

this is a great recipe Myselya, I love how you've written it in way that is simple. Do you have any others? Marka's, tagines, written in a way just like you have above.

[HOUDA-K]

Great tip about sticking the frying pan under cold water after each Baghrir.