A simple recipe I picked up in Morocco.
- 1 cup semolina
- 3/4 cup flour
- 1/2 tsp salt
- 1 Tblsp sugar
- 2 tsp baking powder
- 500 ml warm milk (it should probably be goats milk) or half milk/half water
- 1 Tbsp butter
- 2 tablespoons dry yeast
- 1 egg, beaten
- a little butter or spray oil for frying
- Warm the milk and butter for a minute in the microwave
- Mix the dry ingredients thoroughly.
- Add the milk and egg gradually, stirring constantly with a whisk so there are no lumps.
- Cover the bowl and let the batter rise for at least 30 minutes in a warm place.
- Fry a quarter cupful at a time in a lightly buttered pan over medium heat until the bottom begins to brown.
Begrir are traditionally cooked one side only.
If made smaller and flipped they make excellent pikelets.
Serve warm brushed with warmed honey mixed with a pinch of fenugreek and cardamom, or with honey and lemon juice