Beghrir

Nutrition · per serving

Steps

1. 1

   Measure all ingredients. Put the fine semolina, plain flour, instant yeast, baking powder, and salt into a blender or mixing jug. Add the warm water and egg.

   150 g fine semolina50 g plain flour4 g instant yeast5 g baking powder2 g salt375 ml warm water1 medium egg
2. 2

   Blend for 30-45 seconds until completely smooth and slightly foamy. The batter should be thin, like heavy cream; blending helps create the characteristic tiny holes. Leave the batter to rest for 10 minutes so the semolina hydrates and the yeast starts working.

   150 g fine semolina50 g plain flour4 g instant yeast5 g baking powder2 g salt375 ml warm water1 medium egg
3. 3

   While the batter rests, gently melt the butter with the honey in a small saucepan or microwave-safe bowl. Stir until fluid and combined; keep warm for serving.

   40 g honey25 g unsalted butter
4. 4

   Heat a non-stick skillet or crêpe pan over medium heat. Stir the batter once very gently. Pour a small ladleful of batter into the dry pan to make a pancake about 12-14 cm wide. Cook on one side only until the surface is full of holes and completely set, about 1 1/2 to 2 minutes. Do not flip and do not grease the pan, or the holes will not form properly.

   150 g fine semolina50 g plain flour4 g instant yeast5 g baking powder2 g salt375 ml warm water1 medium egg
5. 5

   Repeat with the remaining batter, adjusting the heat as needed so the pancakes set without browning too much underneath. Stack them loosely on a clean towel to keep soft.

   150 g fine semolina50 g plain flour4 g instant yeast5 g baking powder2 g salt375 ml warm water1 medium egg
6. 6

   Serve the beghrir warm, spooning the honey butter generously over the top so it soaks into the holes.

   40 g honey25 g unsalted butter

Origin & History

Beghrir is a classic Moroccan semolina pancake known as the 'thousand-hole pancake' because of its porous surface. It is especially popular at breakfast and during Ramadan, when it is commonly served with a warm mixture of honey and butter. The dish reflects North African reliance on semolina and griddle breads in everyday cooking.