Ingredients
- Minis Baghrirs:
- 250 fine semolina
- 100g flour
- 1 tsp baking powder
- 1 case sugar
- 1 case instant yeast
- 75cl of lukewarm water
- For the stuffing:
- Date paste
- Sesame seeds
- Cinnamon
- Honey
- Orange blossom water
- pistachio powder
Preparation
Mix all the ingredients in your blender. Pour the mixture into a large bowl, cover with plastic wrap and leave to rise (25-30min). For me I left it a little longer.
Mix the mixture a little (do not overmix).
Heat a frying pan, brush with butter (I don’t have), pour in a ladle of the mixture and leave to cook over low heat.
Baghrir cooked by perforating.
Put the baghrir on a clean cloth or on a rack (do not put them one on top of the other).
Taste with honey, sugar, butter and honey, syrup…etc
For the stuffing:
Keep the date paste well, add cinnamon, form sausages then roll them in toasted sesame.
Place a sausage in the middle of each baghrir then close.
Dip the baghrir in honey mixed with 1 tbsp of orange blossom water.
Drain and serve sprinkled with pistachios.
source: la-cuisine-marocaine.com
