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Beghrir bil Asal

Name: Beghrir bil Asal
Prep time: PT20 minutes
Cook time: PT25 minutes
Total time: PT45 minutes
Yield: 12
Cuisine: Morocco
Ingredients: 200 g Fine semolina (Ensure it's fine semolina for a smooth batter.); 100 g All-purpose flour; 7 g Active dry yeast (Or 1 packet.); 500 ml Warm water (Around 40-45°C (105-115°F).); 1/2 teaspoon Salt; 150 ml Honey (For the topping. You can adjust to your sweetness preference.); 100 g Unsalted butter (For the topping.)

Moroccan Honeycomb Pancakes

Beghrir bil Asal, also known as Moroccan honeycomb pancakes, are light, airy, and spongy pancakes riddled with tiny holes. They are traditionally served warm, drizzled with a sweet mixture of melted butter and honey, making them a delightful breakfast or dessert treat.

準備時間20 minutes

調理時間25 minutes

合計時間45 minutes

分量12

難易度Easy

2件の編集· Feb 8

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Beghrir bil Asal - Morocco traditional dish

🧂 材料

200 g Fine semolina(Ensure it's fine semolina for a smooth batter.)
100 g All-purpose flour
7 g Active dry yeast(Or 1 packet.)
500 ml Warm water(Around 40-45°C (105-115°F).)
1/2 teaspoon Salt
150 ml Honey(For the topping. You can adjust to your sweetness preference.)
100 g Unsalted butter(For the topping.)

👨‍🍳 作り方

1
Prepare the batter: In a large bowl, whisk together the fine semolina, all-purpose flour, active dry yeast, and salt. Gradually add the warm water while whisking continuously to form a smooth, thin batter, similar in consistency to heavy cream. Ensure there are no lumps.
⏱️ 10 minutes
2
Rest and ferment the batter: Cover the bowl with plastic wrap or a clean kitchen towel. Let the batter rest in a warm place for at least 20-30 minutes, or until it becomes frothy and bubbly on the surface, indicating the yeast has activated.
⏱️ 30 minutes
3
Cook the beghrir: Heat a lightly greased non-stick skillet or griddle over medium-low heat. No oil is needed if using a good non-stick pan. Once the pan is warm (a drop of water should sizzle), ladle about 1/4 cup of batter per pancake onto the skillet. Do not spread the batter; let it spread naturally. Cook on one side only until the entire surface is covered with small holes and the batter appears set and dry, with no wet spots.
⏱️ 2-3 minutes per pancake
4
Continue cooking: As each pancake is cooked, carefully remove it from the skillet and place it on a plate. Repeat with the remaining batter, stacking the pancakes as you go. The residual heat will help them finish cooking.
⏱️ 20 minutes
5
Prepare the honey-butter topping: While the pancakes are cooking or just before serving, gently melt the butter and honey together in a small saucepan over low heat. Stir until well combined and warm.
⏱️ 5 minutes
6
Serve: Arrange the warm beghrir pancakes on a serving platter. Generously drizzle the warm honey-butter mixture over the pancakes, allowing it to seep into the honeycomb-like holes. Serve immediately.

調理履歴を記録する

💡 プロのコツ

✓The key to beghrir is the 'honeycomb' effect created by the tiny holes. This happens because the batter is thin and cooked on one side only, allowing air to escape and form these pockets.
✓Ensure your yeast is active by checking for frothiness after the resting period. If it doesn't bubble, your pancakes won't be airy.
✓Use a non-stick skillet for best results and to avoid sticking. Medium-low heat is crucial to allow the holes to form properly without burning the bottom.
✓Serve immediately for the best texture and to enjoy the warm, melted honey-butter.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a teaspoon of orange blossom water to the honey-butter mixture for a fragrant twist.
Sprinkle toasted slivered almonds or chopped pistachios over the honey-butter drizzle before serving.