Breakfast > Middle Eastern Recipes > Beghrir >
Beghrir
Algerian honeycomb pancakes
1-1/2 C semolina flour
1/2 C all-purpose flour
1 TBS instant dried yeast
1 egg, beaten
3/4 C water
1/2 C milk
Vegetable oil for frying
6 TBS butter
2 TBS orange flower water*
Combine water and milk in a saucepan; heat gently. Remove saucepan from heat; set aside. In a bowl, combine the semolina, flour and yeast; stir to mix. Form a well in the center; add the egg. Mix thoroughly. Form a new well and pour in 3/4 of the milk mixture. Stir to combine; keep adding the liquid, beating well after each addition, until mixture is smooth similar to the consistency of thick cream. Cover bowl and set aside in a warm place for about ninety minutes to two hours. Lightly oil a small skillet or griddle over medium heat. When hot, add about three tablespoons of batter; swirl skillet or griddle to coat evenly. Cook until base is light and golden and bubbles form on top; do not turn. Melt butter in a saucepan; whisk-in orange flower water. Drizzle over pancakes and serve.
*Note: Orange flower water can be purchased at gourmet specialty shops. For a substitute, use two drops of orange oil or two teaspoons of orange-flavored liqueur (such as Triple Sec, which is not in accordance with Islamic Dietary Laws regarding alcohol).
Related Link:
Food Fare Culinary Collection: Arabic Cookery
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
