The pancake with a thousand holes

Today is the start of Ramadan. Because of that today I made some special moroccan pancakes called Baghrir ( بغرير ). Althought the recipe seems to be very easy you need to get a feeling for the right amount of integredients. Baghrir are eaten throughout the whole year but especially at Ramadan.
Because I didn't really get a recipe of my husbands mother - just a peace of paper saying semolina, yeast & flour in arabic - I created  my very own recipe.
But I must admit, every Moroccan who tried my selfmade Baghrir said that they are very good ^^

And here is how to make them - about 10 Baghrir

Step 1 - you need:
250g flour
250g fine semolina
1/2 peace of yeast - that means yeast for about 250g - 500g flour
a pinch of salt - don't forget the salt, I always forget the salt

At first you put everything in a large bowl and mingle the ingedients. Afterwards you add about 500ml of warm water and mix the ingredients with a mixer. Now the mixture should be very liquid and blister. If the mixture is a bit viscous add some more water and add some yeast if it is not blistering. Let the mixture rest for about 5 minutes.
Meanwhile heat a non-sticky frying pan on medium heat. After 5 minutes stir the mixture again and pour some of it in the frying pan. Let the Baghrir fry until it got firm. It now should have got a lot of holes. You do not need to turn the pancake. The Baghrir is ready when it dissolves itself while moving the frying pan.
When the Baghrir are cooled off they become a little sticky. Therefore put them on a semolina sprinkled plate so they won't stick to it. Do the same with the rest of the mixture.

You can keep the Baghrir until the next day. To do so you should cover them with a clean cloth and keep them cool.

Flour, yeast & semolina	Mingle everything

Looks good, but add some more yeast	Looks pretty good

Shouldn't look like this	Some fails

Looks pretty good	You can watch it getting holes

Semolina sprinkeld traditional moroccan plate	Working in the kitchen :-)

Baghrir are ready

Step 2 - Baghrir are usually eaten with butter & honey

Heat a clean non-sticky frying pan on low heat. Add some butter and honey and heat them some seconds. Put one Baghrir with upside down in the frying pan let it heat and soak the butter & honey for a few seconds. Take them out of the pan and roll them up. For the next one put again some butter & honey in the pan and do the same with all Baghrir.

I guess it's also ok to heat butter & honey and pour them over the Baghrir but I prefer this way because the Baghrir soak more of honey & butter.

Previously prepared Baghrir, honey & butter	Getting ready for the final step

Put butter in the frying pan	Add honey

Put Baghrir upside down in the pan	Take Baghrir out of the pan after a few seconds

Roll the Baghrir up	Ready for eating

Don't worry if your first Baghrirs go wrong. The first time I made them it was horrible. They got cracks, didn't really have holes, they were to dry and they didn't even taste like Baghrir.

Baghrir are best served with moroccan mint tea - very delicious. I hope you'll like them too. Enjoy having a try on them ;-)

Moroccan mint tea

Hello,
this is my first blog entry, so I don't really expect many people to read this. However this entry is about one of the most delicious teas I'v ever drunken - moroccan mint tea.

Mint tea is one of the most essential things in the moroccan culture. Moroccan people have it for breakfast, when friends come around, after meals and so on. It can be said that they drink it all the time. In morocco aside from the well known moroccan hospitality mint tea is one of the most important things when you have guests at your home. So if you are invited to vistit a moroccan friend or his/her familiy you will probably be served very delicoius mint tea.

There is one astonishing fact about moroccan tea. Even when the weather is very hot after drinking this tea you will feel a bit refreshed. When drinking it the first time you will notice that it is very sweet. Moroccan pastries are very sweet too. They like it very sweet & they eat a lot of it :-) I'm not sure but but I think it's because of the warm weather. Sometimes I ask myself why they simply don't get diabetes or why they don't get fat. In fact I didn't see a lot of fat people when I was in morocco.

... whatever. So now you may be very exited how morrocan mint tea tastes like. Let me descibe it like this TOTALLY DELICOIUS! <3

Here is how to make it (with a teapot that holds about 1 liter) ;-)
At first you need to buy some integredients - mint & green tea granulates (small folded tealeafes). You also need sugar, a loooot of sugar & a special teapot. You can use any teapot, that you can put on the cooker & that has a special strainer.  On the right side there's a pickture how the strainer in the teapot should look like. Mint & green tea granulate can easily be bought at a moroccon or arabian supermarket.

At first you boil approximately 1 liter of water in a water boiler. Then you put about 1&1/2 teaspoon of green tea granulate in the teapot.

After that you pour some of the boiled water in the teapot so that the granulate is covered. Meanwhile you need to wash the mint of 3 stripes. Put the mint to the side. After appromiately 1 minute shake the teapot withe the granulate a few times left to right & right to left to wash the tealeaves properly (If you don't know what I mean, it's not that important) Now pour out the water in the teapot. It's absolutely normal if the poured out water looks a bit dark with some (tea)crumbs.


Now pour the rest of the boiled water in the teapot, but let about 1 or 2 centimeter space to the upper border of the teapot. Put the washed mint in the teapot and push it down properly. It is very important that all mintleaves are covered by water. Now you need a lot of sugar ;-) Usually I put about 8 - 9 teaspoons of sugar in approximately 1 litre of tea. (I don't like the tea to be too sweet, but if  you think the tea is not sweet enough you can put more sugar afterwards).

Then bring the tea to boil on a cooker with closed lid (but don't use too much heat) & take care that the mintleaves are always covered with water. If they are not the tea will taste a bit strange afterwards. When the tea is cooking use very less heat & stire the tea a 1-2 times, close the lid again. Now the tea needs to steep a few minutes but it shouldn't cook.

After about 5 minutes the tea is ready to be served.



I hope you like this tea. Some of my friends really love it. If you have any questions please don't hesitate to ask me ;-)