Friday, October 10, 2008

Baghrir #2 .... All Semolina


As it turns out, I love 100% semolina baghrir!
I didn't before because I didn't have a recipe that produced a light and spongy crepe, with the needed million holes. Finally... I have!
As it turns out, this recipe is no exception of the many other foods found in Algeria. Meaning that this recipe changes from household to household which sometimes I find extremely frustrating when trying to achieve perfect results from a food that I adore, but cannot seem to duplicate due to lack of access to recipes. By the same token I also find it fascinating and awesome that a country is so diverse with so many different ways of cooking the same dish. I must also say that many times it turns out that I love all the recipes.
I truly have to say that I prefer the 100% semolina as opposed to it's opponent however. I will keep this recipe and use it often.
You must try them and you will be hooked! You can size this recipe up or down to your need.

Baghrir:
1 / 2 kg of fine semolina
1/2 liter of warm water
1/4 liter of warm milk
1 egg
a pinch of salt
20g of yeast
1 ts of baking powder

Toppings:
melted butter
honey

Activate the yeast in a few tablespoons of the warm water. Then place all of the dry ingredients in a bowl and whisk together, afterwards place the wet ingredients including the yeast and whisk well, making sure to eliminate all lumps.  Wait 30 minutes.
Here is the part that got me at first. Baghrir has to have a million holes, as the name so states. If you are used to cooking crepes or swedish pancakes (my favorite) then discard all that you know and don't apply it to these pancakes!
With crepes if the pan is too hot you develop holes, exactly what you don't want, so with baghrir you must make the pan scalding hot as to create those little holes.
Cook on one side in a skillet until the baghrir are dry and full of holes.
As you can see in the pictures, it dries out fairly quickly. Just a few minutes from start to finish.
Resist the temptation to flip them over... Just be patient and let them dry out.
Here is your finished baghrir. In Algeria they cut them into wedges, just like a pizza. Drizzle with honey and butter, or any other topping you may find appealing.

Enjoy!

1 comment:

  1. These look totally yummy! I had a great recipe for pancakes from a Jamie Oliver cook book, but seem to have lost the book! :(
    I used to put thin slices of caramelised bananas on top... very yummy indeed! :)

    ReplyDelete

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