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How to prepare Baghrir

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      Al-Baghrir is considered one of the most famous desserts in the Arab world, especially in the countries of the Maghreb. It is regarded as one of the sweets of the blessed month of Ramadan and is served with natural honey, butter, jam, or molasses. From: Moroccan Baghrir, Traditional Algerian Baghrir, and Cocoa Baghrir

Moroccan Baghrir

Ingredients :

2 cups of fine semolina.
1/2 a cup of white flour.
3 cups of lukewarm water.
Medium spoon of yeast for bread.
1/2 a teaspoon of white sugar.
1/2 a teaspoon of table salt.
2 sachets of Addyal's yeast.

Method of preparation :

       We bring the electric mixer, put all the ingredients in it except for the yeast for bread, and mix them until we get a homogeneous mixture. Then add the yeast, mix again, pour the mixture into a bowl, and leave it to ferment for twenty minutes. We put a Tefal frying pan on the fire, pour a tablespoon of the Baghrir mixture into it, leave it in the pan until it is cooked, and repeat this process until the quantity is finished.

The traditional Algerian Baghrir

Ingredients :

One hundred grams of white flour.
Four hundred grams of wet semolina.
Liters of lukewarm water.
A teaspoon of table salt.
Two tablespoons of yeast.
A tablespoon of baking powder.
Two tablespoons of vegetable oil.
Two tablespoons of white vinegar.
Natural honey or butter as desired.

How to prepare :

       In an electric mixer, put all the ingredients, and mix them for ten minutes. Pour the mixture into a large, deep bowl, and leave it for twenty minutes to ferment. We put a frying pan on the fire, greased with vegetable oil, then pour a ladle of the Baghrir mixture into it, and leave it in the pan for a minute until it bakes, and we repeat this method until all the amount is baked. After baking, brush the Baghrir with natural honey or butter, then serve.

Baghrir with cocoa

Ingredients :

kilograms of wet semolina;
an egg.
Liters of lukewarm water.
Spoon of chemical yeast.
1.5 tablespoons of instant yeast.
Pinch of table salt.
2 tablespoons of cocoa powder.
A teaspoon of white sugar.

Method of preparation:

       Put the semolina and the egg in a bowl and mix them well. Add instant yeast, salt, sugar, and lukewarm water and mix them well while gradually adding lukewarm water until the end of the liter. When we get a liquid mixture, we pour it into another deep bowl and then add the chemical yeast and cocoa powder to it and mix them well with the electric mixer. Leave the mixture to ferment for an hour and fifteen minutes. We put a frying pan on the fire, and we start pouring a large amount of the Baghrir mixture into it with a large spoon and leave it until it becomes soft.

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