Thursday, September 27, 2007

In Morocco baghrir is considered as an important mealtime dish for this holly month.


Tea cup of floor
2 tea cups of semolina
4 tea cups of medium water
1 pinch of salt
2 teaspoons of brewer's yeast

Mix all ingredients, twenty minutes ago mix again and put ladel of it on the frying pan surface and wait it to dry.
Eat this crepes with melt honey and butter.


Anonymous said...

Do you mean baker's yeast?

Anonymous said...

good work! keep it up!

Anonymous said...

As' salaam alykum ladies. Thankyou for this begrir recipe. I have tried unsucessfully to make these pancakes lots of times. I am going to try your recipe and let you know how i get on!

lady macleod said...

I don't cook, but I am quoting some of your receipes over on my blog for my readers. I had a fabulous meal the other night, but had no idea what was in the dishes until reading your receipes.

I hope your work at ALIF is going well.

Anonymous said...

Great work! Keep going!

Anonymous said...

Hello !! Thanks for this recipe and congratulation for this great blog. I´m from Spain, My father grew in Tetuan, so I love all about arabic´s folcklore :) I wanted to know if you could let me know a recipe I had been searching a lot of time, It´s a type of "crepes" I had eated it in Melilla and there people call it "Pañuelitos" ("scarf") I think it calls in Moroco "Argayef", "Msemen", or "Mlawi", it´s more rigid than begrir, square and people eat it with honey too, If you could let me know the recipe I will be grateful.
Thank You very much, and excuse I don´t speak as well as I want english ;)I hope you could understand my message.

My e-mail: