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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the sugar with the warm water then add the yeast. Stir until well mixed then set aside in a warm place for 5-10 minutes, or until bubbly. | 2. Mix the water & milk together & let it sit out until lukewarm. Beat the eggs & then add them to the milk mixture. | 3. Sift the flour, semolina, & salt into a large shallow bowl. Slowly pour half the milk mixture into the flour, stirring constantly by hand until well mixed. | 4. Add the yeast mixture to the dough & beat vigorously by hand in order to air it and to eliminate any curds. Add a little more of the milk mixture from time to time, until the batter is runny smooth (like thick cream). Cover with a towel & set aside to rest for 1-2 hours. (The longer you lest the batter rest the more holes will be in the pancakes). | 5. When ready to cook, rub your pan with a paper towel that has been dipped in canola oil & then heat over medium-low heat. | 6. Gently stir the batter then pour 1 small ladle (3-4 tbsp) onto the pan, smooth into a perfect circle with the bottom of the ladle, & cook until bubbles appear over the surface of the pancake & all trace of raw dough disappears. You do not want to bottom to turn brown so if you need to you can turn it over for a second or two to finish the top side. | 7. Place the pancakes in a large heatproof shallow bowl in overlapping circles and keep them warm until ready to serve. Do not stack them or they will be liable to stick together. | 8. Heat the butter and honey with water in a pan. Simmer for 5 minutes then place in a small serving bowl. | 9. Drizzle the honey mixture over the beghrir & then roll it up. Eat with your fingers & have fun -- . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	package		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
water	1/3	cup		0.0	0.0	0.0	0.0
purpose flour	2	cups		-	-	-	-
fine semolina	1	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
water	1	cup		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
canola oil				-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
honey	4	tablespoons		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.