Ingredients
- 300 g of fine semolina
- 150 g flour
- 1 tsp salt
- 1 sachet of baking powder (7 g)
- 2 tsp baker’s yeast
- 3/4 liter of lukewarm water
- 750 g of honey
- oil for frying
- Pistachios stuffing:
- 200 g unsalted hulled and crushed pistachios
- Unsalted crushed or ground pistachios
Preparation
In a container, mix the semolina, flour, salt, baking powder, baker’s yeast and lukewarm water using a hand whisk (or an electric mixer). 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).
Pistachios stuffing: Place 2 tbsp. crushed pistachios
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 pistachios and place them in a serving dish. Serve warm.
source: la-cuisine-marocaine.com
