Moroccan cuisine · Breakfast & Eggs

Baghrir bel Amlou

Spongy semolina pancakes with a thousand open pores, thickly spread with almond-argan oil cream and honey.

Ingredients · for 4 servings

• 200 g fine semolina
• 100 g flour
• 1 tsp dry yeast
• 1 tsp baking powder
• 1/2 tsp salt
• 600 ml lukewarm water
• 200 g almonds
• 150 ml argan oil (or mild almond oil)
• 100 g honey
• 1 tbsp butter

Instructions

1. Blend semolina, flour, yeast, baking powder and salt with the lukewarm water in a blender for 2 min. into a very thin, smooth batter and let rise covered for 30 min. until the surface turns foamy.
2. Meanwhile toast the almonds in a dry pan over medium heat for 6–8 min. until golden brown and let cool completely.
3. Grind the almonds in the blender into a fine paste, slowly drizzle in the argan oil and stir in half the honey to make a smooth amlou cream.
4. Heat a 20 cm non-stick pan without fat over medium heat and pour in a ladleful of batter each time, without swirling the pan.
5. Cook the pancakes on one side only for 2–3 min. until the surface is dry and fine holes have opened across the whole surface; never flip them.
6. Let the baghrir cool individually so they don't stick together, and serve warm spread with the melted butter, the remaining honey and plenty of amlou.