Moroccan breakfasts are by nature healthy yet simple. Moroccan Pancakes and other meals that we will talk about in this article by the way I’m a Moroccan blogger, that’s why I want to share with you one of our country specialties. Loaded with the nutrients that our body will need to kick start the day I speak about olive oil to be eaten with the traditional Moroccan bread, or with butter, you can have with it m’semmen even if it’s mostly for a special occasion, same for beghrir or what you can call Moroccan Pancakes. You may find Moroccan cookies at breakfast they are also for occasion or family reunion, and for the drink, you have the Moroccan tea, the perfect combination.
With vast styles and flavors, Moroccan meals can be, make it special and have a lot of fans through the world. The breakfasts pretty basic you just have to know the method to prepare it right.
Today I will show you how to prepare the Moroccan Honeycomb Pancakes for your breakfast it’s a simple and delicious one, the first thing for the Yeast we will need 1/4 ounce package dry yeast, 1 tsp. sugar, 1⁄3 cup warm water. For our Pancakes we also need 2 cups all-purpose flour, 1 cup fine yellow semolina, 1 tsp. of salt, 2 eggs, 1 cup of water, 1 cup milk, canola oil and for the Serving 2 tablespoons butter with 4 tablespoons honey and 1⁄4 cup water.
Now combine the sugar with the warm water that we prepared after it adds the yeast. Stir it until it’s mixed very well then set it aside in a warm place for about 8 minutes or just until it’s bubbly. Mix now the water and the milk, let it sit out until tepid. Beat eggs & then add them to our mixture. Soften the flour, semolina, and the salt into a large bowl. Pour half the milk mixture slowly into the flour, stir constantly until it’s well combined. After that add the yeast mixture to our dough and beat it in order to air it and remove any substance formed. And we need to add a little more of milk mixture from time to time until the batter is smooth like a cream. Cover it with a towel and set it aside to rest for about 1 to 2 hours. It will give the batter more holes texture, for good pancakes. When it’s ready for cooking, rub the pan with a paper towel that has been dipped in canola oil and heat it over medium heat, if you are a beginner make it low for more control. Stir our batter and pour 1 small ladle 3 tbsp. into the pan, smooth it into a circle form with the bottom of the ladle, and cook until a lot of bubbles appear over your Moroccan pancake and all trace of raw dough disappears. You don’t have to turn it to the bottom just finish the top side it will be cooked as expected. Place our pancakes in a large bowl in overlapping circles and you have to keep them warm until it’s ready to serve. Do not stack them you have to prevent that they stick together. Heat the butter and the honey with water in the pan. It’s the right toppings for the pancakes you will like it. Drizzle the honey mixture over the Beghrir and roll it up. We eat it with fingers directly, enjoy it. This is one of the various breakfast in morocco and even Arabic food, I will share with you other recipes next articles.
It will be a good idea to share with you all Middle Eastern food and Mediterranean food especially breakfast ideas.