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Moroccan Orange Flavored Baghrir Recipe Video
|Semolina||2 Cup (32 tbs)|
|Dry yeast||1 Tablespoon|
|Baking powder||2 Teaspoon|
|Orange||1 Large, zested|
|Water||3 Cup (48 tbs), warmed|
|Orange juice||1 Cup (16 tbs)|
|Honey||3 Tablespoon (for butter honey sauce)|
|Cooking butter||3 Tablespoon (for butter honey sauce)|
Calories 514 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 4.3 g21.5%
Trans Fat 0 g
Cholesterol 51.4 mg
Sodium 309 mg12.9%
Total Carbohydrates 96 g31.9%
Dietary Fiber 4.8 g19.2%
Sugars 17.9 g
Protein 14 g28.6%
Vitamin A 7.7% Vitamin C 59.5%
Calcium 16.6% Iron 20.4%
*Based on a 2000 Calorie diet
1 In a bowl, add 1 teaspoon of sugar and some warm water to the dry yeast.
2 Mix well until the yeast dissolves.
3 Let the yeast mixture rest, on your kitchen counter, for 15 minutes while preparing the batter for baghrir.
4 In a large bowl, mix all the dry ingredients: semolina, flour, baking powder, sugar, salt and orange zest. Mix well.
5 Add 1 cup of fresh orange juice to the dry ingredients.
6 Make sure to use fresh orange juice for best results.
7 Now add warm water, about 2 cups.
8 Mix well until the dry ingredients dissolve.
9 Now add the 3rd cup of water.
10 You may have to adjust the amount of water depending on the quality of flour you are using. That’s why you should add the water into 2 steps, so you can control the amount better.
11 Now get the yeast mixture - Notice how it became creamy and doubled in size.
12 Add the yeast mixture to the baghrir batter and mix well.
13 Place the baghrir batter in a blender.
14 Add the egg, this is optional however, it makes the baghrir fluffier.
15 Blend all the ingredients until you get a smooth mixture.
16 Pour the baghrir batter in a large bowl.
17 Cover the bowl with a plastic wrap and let it rest on your kitchen counter for 45 minutes.
18 After 45 minutes, you will notice that the baghrir batter doubled in size, its ready to use now.
19 Cover a pan with parchment paper and set aside.
20 The pan is a very important element in cooking the baghrir, make sure to use a good quality non-stick pan.
21 wash the pan with water and place it on the stove at medium heat.
22 Leave the water drops on the pan as they will evaporate when the pan is hot enough - this will be the sign that we can start cooking the baghrir.
23 Mix the batter with a ladle, and pour around 3 quarters of a cup of batter in the pan.
24 The batter will spread and create a nice round shape and you can watch the holes form.
25 Cook the baghrir on medium heat until the top surface is completely dry.
26 Baghrir is only cooked on one side, the other side is smooth and has
a nice golden color.
27 Place the cooked baghrir on a pan covered with parchment paper.
28 Do not stock baghrir one on top of the other, otherwise they will stick. They have to be place one next to each other.
29 You can cover the first layer with parchment paper, and place the next batch of baghrir on top.
30 For the sauce, in a pan, melt 2 tablespoons of butter.
31 Add in 2 – 3 table spoons of honey.
32 Let the syrup heat up for few minutes, then just take a prepared baghrir, and dip the face with the wholes in the syrup.
33 Place in a plate and serve immediately.
To freeze baghrir, cover each one with parchment paper and put them in a freezer bag.
place the freezer bag in the freezer and they can be preserved for 3-4 weeks.
You just need to thaw them before heating them in a pan and dipping them in the butter-honey sauce.