Ingredients
- 300 g of fine semolina
- 150 g flour
- 1 sachet of baking powder
- 2 tsp baker’s yeast
- 3/4 L of lukewarm water
- 750 g of honey
- 1 tsp salt
- oil for frying
- The almond paste stuffing:
- 250 g almonds
- 125 g caster sugar
- 1 tsp orange blossom water
- hulled, fried and crushed almonds
Preparation
In a salad bowl, mix the semolina, flour, salt, baking powder, baker’s yeast and lukewarm water using a hand whisk. Cover the resulting cream and leave to rise for 1 hour. Just before cooking, stir the liquid with a ladle.
Pour a small ladleful of cream onto a hot non-stick pan. Cook the pancake only from the bottom without turning it. (We obtain pancakes that do not exceed 8 cm in diameter).
Almond stuffing:
Boil the almonds, blanche them then mix them with the caster sugar and water
orange blossoms.
Form sticks with the almond paste and place them in the center of each pancake.
Fold the pancake into a moon shape and press the edges to seal them well.
Warm the honey in a saucepan. Fry the pancakes on both sides in a hot oil bath until golden brown then immediately dip them in honey. Drain them, sprinkle them with crushed almonds and place them in a serving dish.
Serve the fried Baghrir stuffed with almonds warm.
source: la-cuisine-marocaine.com
