Moroccan yeasted pancakes (aka Baghrir)

Many years ago I posted a recipe for Moroccan yeasted pancakes called "Baghrir". Some people compare them to crumpets. There is similarity but crumpets are cooked on both sides whereas Baghrir is only cooked on one side. They have a LOT of holes on top which is why in French they're called "crepes aux mille trous" (pancakes with a thousand holes). These holes are perfect for soaking up a syrup of warm honey and melted butter or good olive oil. For some extra flavor, I like to add a teaspoon of orange blossom water. Yum! So why another post of Baghrir? I obtained a foolproof recipe from a close friend (Nazha) that's even easier and quicker to make, with equally great results. This recipe is also vegan whereas my old recipe was not because it uses milk. And if nine Baghrirs aren't enough, you can easily double the recipe.

A beautiful plate of Moroccan Baghrir. Bon Appetit!

Ghriyba - Moroccan shortbread cookie

Ghriyba is a childhood favorite cookie of mine. This Moroccan version of a shortbread cookie has a wonderful melt-in-your-mouth texture which I really love. It's typically enjoyed with a glass of hot Moroccan mint tea :o)

There are many version of this Moroccan cookie. The kind I will be sharing with you today is made with finely ground almonds and golden flax seeds. Traditionally, this kind is made with almonds and sesame seeds, but since I'm allergic to sesame seeds, I used flax seeds instead, which works great.

I challenge you to "go Moroccan" and give these cookies a try. You won't be disappointed :o) If you do, I would love to hear how you liked it.

Nice crackly top!

Baghrir - Yeasted Moroccan Pancakes

Growing up, my mom would get up early and make Baghrir for us for breakfast. These yeasted Moroccan pancakes are drizzled with honey. They are airy, full of holes for syrup to seep through, a little sticky, sweet, and filling. In addition, my mom would also make a nice big pot of fresh mint tea to go with it. Sometimes she'd also sprinkle chopped toasted almonds on top. A few years ago I finally obtained the recipe. Not because my mom wouldn't share it but because my mom measures her ingredients for Baghrir with a "certain" size bowl that I don't have an exact copy of :o) So I just followed her with my scale when she made it and wrote down the recipe :o)

There are probably as many recipes for Baghrir out there as there are for chocolate chip cookies. My mom's version is made with 100% coarse semolina flour (no AP flour), milk (not water), and no eggs. I really like this recipe a lot as-is and have not bothered trying other recipes.

Hubby loves these. They're great for breakfast but they work equally well as an afternoon snack with some mint tea. Should you have leftovers, it keeps very well in the fridge (covered in plastic wrap). Just reheat in the microwave for 10-20 seconds.