#baghrir

[wafadz]

Algerian Vibes ✨️

[morethansalad]

Baghrir — Sweet Moroccan Pancakes (Vegan)

[veganmabelpines]

Baghrir - recipesandplaces

[vegehana-food]

✿ バグリール | Baghrir ・モロッコの朝食に欠かせないパンケーキ。Mille trous=1000の穴、が語源になったと言われており、表面に小さな穴がたくさん空いているのが特徴です。生地はセモリナ粉(デュラム小麦を粗挽きした粉)で使用して作られます。バターやはちみつをたっぷりと染み込ませていただきます。

[moroccohistory]

🖋 • Beautiful vintage book dedicated to Moroccan Cuisine revealed baghrir and harira recipes shared by locals from Morocco 🇲🇦

🔗 : WealthOfMorocco 🇲🇦

[eornement]

J’ai réussi mes baghrir ! ✨

[gouinisme]

i got hot baghrir and frozen strawberries i'm living the high life for real

[stardust-swan]

Moroccan Girliness 🇲🇦

Kaftans and takchitas with gold embroidery and rhinestones, weekly Hammam trips, 100% pure argan oil on your hair and skin, burning bakhour, scented musk in your closet, aker fassi on your lips and cheeks, pastel and jewel toned djellabas to go to the qissaria, getting your henna done just because, intricate silver and filigreed gold jewellery, sweet almond oil on your body after every shower, rose attars, mint tea and mhencha with the girls, fresh bakery pastries, baghrir with honey and fruit with breakfast, carrying silver stelas full of soap, rosewater, ghassoul clay and fragrant oils to the bathroom, perfumes with rose, amber, oud, gardenia, sandalwood and jasmine, delicate embroidered babouches, the scent of roses, jasmine and orange blossoms in the air, intricate zellij tiles in your home, snacking on medjool dates, fresh figs and sugared almonds, handwoven Berber rugs, delicate tea glasses and vibrant tagine pots, misting your face with rosewater, jasmine balls around the house, honeyed desserts (like chebakia, mhencha, briwats), ghassoul clay masks, spiced coffee, musk Al Tahara, tabrima, hanging ornaments from your sabnia, finding treasures at the souks and qissarias, making lavish ftor meals, traditional dances, and multiple dress changes at your wedding ✨

[najia-cooks]

[ID: Small flatbreads stuffed with ground 'beef' and green olives; a plate of mlouwi and a Moroccan teaset are in the background. End ID]

بطبوط معمر بالكفتة / Batbout m'mr blkefta (Moroccan stuffed flatbreads with 'beef')

Batbout—also known as toghrift (تغريفت) or mkhamer (مخامر), based on the region—are Moroccan flatbreads which usually have an interior pocket. Large batbout are often served with grilled meats or to sop up juices from tajines, while smaller ones are stuffed with various fillings. Batbout are sometimes made thicker so that a pocket does not form, and then dipped in a honey-butter syrup like baghrir; some Moroccans reserve the term "mkhamer" for this preparation.

Batbout are eaten year-round, but are especially enjoyed during Ramadan as a side dish on the ftour (فطور; fast-breaking) table, where they are stuffed with ground beef, tuna, chicken, or cold cuts. You could also serve stuffed batbout as a main with a green salad or Moroccan cooked salad.

Recipe under the cut!

Patreon | Tip jar

Makes about 15 small flatbreads.

Ingredients:

For the flatbread:

1 cup (120g) bread flour

1 cup (165g) semolina flour

1/2 Tbsp active dry yeast

1 1/2 tsp kosher salt

1/2 tsp sugar

About 3/4 cups water

For the filling:

3/4 cup TVP (textured vegetable protein)

1/2 cup + 2 Tbsp water or vegetable stock

1 tsp soy sauce

1 tsp vegetarian beef stock from concentrate, or substitute more soy sauce

1 onion (yellow or red), minced or grated

3 cloves garlic, chopped

1 Tbsp tomato paste

1/2 small green bell pepper, minced

1/2 small red bell pepper, minced

Small bunch of green herbs (ربيع / rbi'): cilantro and/or parsley

2 tsp sweet paprika

1 tsp ground turmeric

1 tsp ground black pepper

1/2 tsp ground ginger

1/2 tsp ground cumin

Red chili powder or hot sauce, to taste

Squeeze of lemon juice (optional)

Olive oil, to fry

You may use your preferred ground beef substitute in place of the TVP; in this case, omit the water and stock concentrate.

Instructions:

For the flatbread:

1. Mix dry ingredients in a large bowl. Make a well in the flour and add in just enough water to make a smooth, slightly sticky dough. You may need more or less than 3/4 cup.

2. Once the dough comes together, knead it by hand for 10 minutes, or in a stand mixer with a hook attachment on medium-low for 7 minutes, until it is very smooth, soft, elastic, and tacky. Add additional water or flour as necessary.

3. Form the flatbreads. Larger flatbreads may be formed by breaking off a small handful of dough, rolling it in flour, and patting it flat until it forms a round about 1/4" thick. Small flatbreads are often made by rolling out the dough about 1/4" thick on a floured surface, then cutting circles of the desired size out with a cookie cutter or glass.

4. Set flatbreads aside in a single layer on a floured surface, cover, and allow to rest for one to two hours, until noticeably puffy.

5. Heat a large dry skillet on medium and add as many flatbreads as will fit. When they puff up slightly, flip each one to the other side. Continue to cook, turning over as necessary, until flatbreads have dark golden brown spots on each side. You may find that the flatbreads puffing up gives you room to add more to the skillet; continue in this way until all flatbreads are cooked.

Batbout breads may be kept at room temperature for a couple days at this stage, or frozen for use later.

For the filling:

1. Mix all ground spices in a small bowl. Hydrate TVP for about 10 minutes in hot water, stock concentrate, soy sauce, and a spoonful of the spice mixture.

2. Heat 3 Tbsp olive oil in a large pan on medium-high. Add TVP and spread it out in a single layer. Allow it to brown without agitating for a few minutes before stirring it, scraping the bottom of the pan. Repeat this process a few times, adding more oil as necessary, until the TVP is deeply golden brown on all sides. Remove TVP from the pan.

3. Heat another 2 Tbsp of olive oil and fry onion for a couple minutes until softening. Add bell peppers and spices and fry for another couple minutes until spices are fragrant.

4. Add tomato paste and stir to combine. Add olives and herbs and mix. Return TVP to pan and mix to combine. Remove from heat. Add hot sauce and lemon juice, as desired.

To serve:

1. Cut a slit in the side of each flatbread with a small, sharp knife. Stuff with hot filling and set aside. Serve warm.

[mirais-things]

Baghrir

The recipe was requested by Ladywasia

REQUIRES THE LATEST VERSION OF MY FOOD ENABLER

Required L.3 of cooking skill

Optional ingredients - ANY sugar, ANY flour, ANY milk

3 sizes - 8, 4, or 1 serving

DOWNLOAD (Early Access)

Public Release on 8th of October, 2024 on Curseforge

@sssvitlanz @maxismatchccworld

[gothhabiba]

בעלי התנורים, עזיז ועטייה מכרו במיוחד פיתות עשויות קמח סולת, לבני העדה המרוקאית. בני עדה זו אהבו במיוחד סוג זה של לחם והם קנו אותו עוד ביום החמישי, לכבוד שבת. לחם מרוקאי זה נקרא בשם כומאש. The owners of the ovens, Aziz and Atiya, especially sold pitas made of semolina flour, to the members of the Moroccan community. The members of this community especially liked this type of bread and they bought it on the fifth day, in honor of Shabbat. This Moroccan bread is called khomash.

does anyone know what kind of bread he's talking about here? I know Moroccan semolina bread as "khobz dyal smid." semolina-containing pastries and breads are meloui, baghrir, harcha... there's nothing I know as 5omach, komach, 7omach, &c.

[laithraihan]

What's your favorite meal 🤔 or the coolest cat you have ever seen 🤔 out of random and probably batshit curiosity

Favorite meal... I cannot pick one there are too many good dishes, but I'd say whenever I eat out I usually pick shawarma or salmon poké. As for the dishes I eat at home I might be basic but I love couscous a lot especially with lamb, I also love bourek, mhadjeb and msemen, chorba frik, basically anything algerian as long as it's not baghrir or anything with lentils in it (I Reaaaally hate lentils) I do wish we had North African restaurants in my area, we have plenty of Levantine food places here (and Im not complaining about this at all I always go there and feel like life is worth living) but I want more people to discover how good Algerian food is. Ive seen a lot of foreigners consider couscous some sort of cold salad and it makes me so angry!!!! We eat it hot with sauce, potatoes, cooked vegetables, meat, green peas, we can also put plain yogurt or milk in it, people just dont get it... speaking of salads I really love fattoush and tabbouleh, I think Levantine salads are crazy in general I never get tired of them. Oh I also love dates a lot but only the Deglet Nour variant, I think Algerian dates are top tier the other ones never taste as good. Damn Im reading all that right now and it's a Lot for a simple question Im sorry lmfao but I hope it's a good answer for you. As for the coolest cat Id say my own cats at home are the coolest Ive seen, I love them. One of them is obsessed with me and thinks my bed is hers so Im never able to sleep well at night but shes awesome.

[sissa-arrows]

Hey as a mixed North African, I was wondering if you had any tips/advice for reconnecting with my culture? I’m Very sorry if this ask is rude or insensitive at all

This is not rude at all and I’m happy you’re trying to reconnect with your culture. That being said unfortunately I’m going to give you a very generic answer as I don’t know which languages you speak, the country where you live and which North African country you come from exactly.

Depending on where you live you can get in North African groups, if IRL groups are not an option, online groups are good too. I would suggest groups that are specifically related to the country you’re from as we all have different traditions and a different culture.

Connecting with your side of the family who is North African might not be an option but if it is, ask questions, the aunties, uncles and grandparents love talking about our culture.

History books. Are also interesting.

Legend and children’s tale are also good I have a couple books I can suggest if you speak French. My favorite stories were the ones with Mama Ghoula basically she is a ghoul and she is the equivalent of the big bad wolf. That being said some of our monsters are actually not legendary monsters at all but real colonizers who became monsters in children stories because of colonial trauma (Bouchou is actually Bugeaud) they can also be people who resisted colonialism (according to a Moroccan friend Aisha Kandisha was woman who resisted colonialism after they killed her husband by luring in Portuguese soldiers with her beauty and she would then kill them… later in the legend she became a woman who lure in men in general or just unfaithful men to kill then)

Food is also a good way to reconnect there’s tons of easy recipes online like baghrir, sfeng, shlada mechouia, fricassés…

Be super careful online cause there’s this new wave of supposedly Imazighen folks (I say supposedly cause while some are some are also just white people who wanna pretend they are exotic) who are trying to reconnect by believing every single thing online and by spreading misinformations in videos where they pretend the be knowledgeable on the subject. One of them legit said “Morocco” and “Moroccan” were slurs and good thing they didn’t try that shit with Algeria because our great grandparents didn’t die for people to be stupid and to refuse to call it Algeria and to call us Algerians so I would have insulted her so fucking much.

[marhor9879]

Baghrir, Moroccan spongy pancake

Ingredients :

For about fifteen small pancakes with a thousand 12 cm holes (4.7 in)

The number of baghrir depends on the pan used.

300 g (10.6 oz )very fine or fine semolina (not couscous semolina)

125 g (4.4 oz )flour

630 ml (21.3 oz) warm water

a pinch of salt

1 level teaspoon fresh or dried baker's yeast

1 teaspoon caster sugar

2 baking powder of 7 g each or one of 11 g

Instructions :

Dilute the baker's yeast with a little water taken from 630ml (21.3 oz).

Pour the remaining water into a mixer and add the diluted yeast.

If using dry yeast, add it after the flour.

Add the semolina, salt, sugar and flour.

Blend well until bubbles form and you obtain a smooth batter.

Add the baking powder and give a final stir.

Strain through a fine sieve to remove any lumps if present.

Wait no longer than 10 to 20 min to start cooking.

You can bake them immediately after you have finished preparing the dough.

Heat your frying pan and pour in a small ladleful of paste.

The paster should just cover the surface of the frying pan (a thin layer)

Don't use too much batter or the baghrirs will be too thick.

I use a small 14 cm (5.5 in)frying pan.

These pancakes can only be cooked on one side.

When all the holes have formed and there's no more raw batter on top, your Moroccan spongy pancake is ready.

Put them on a towel or paper-towel to cool.

keep cooking your thousand-hole pancakes.

After every 3 pancakes, cool the pan under running water and continue cooking.

Even if it´s not necessary, it increases your chances of success. Baghrir is rather capricious, like macaroons but With this recipe, you won't fail.

[gouinisme]

i love baghrir what if crêpes came with a trypophobia warning and also fucked