The recipe of Msemen and Baghrir
Arabic traditional recipes
Let us first take a brief description of Baghrir.
Al-Baghrir has more than one name in Arab countries like Al-Raghayef in Algeria and Morocco, or Al-Lahouh in Saudi Arabia and Yemen, and is also known in Somalia and Ethiopia (Laxoox, Canjeero), It is similar to the pancake cake, some prepare it with sauce and others prefer it with fat and sugar, it is the most common method in Algeria and Morocco.، It can also be cut in pairs and served with jam. Baghrir is accompanied by tea or coffee, depending on the region. In some cities, it is sprinkled with orange blossom water and cinnamon. This mixture is called cherbet.
Let's start now with the baghrir recipe without fermentation and with precise and 100% successful ingredients Recipe.
ingredients
Two cups of fine semolina
A cup of flour
A large spoonful of instant yeast
Little spoon of salt
1 teaspoon of granulated sugar
Desserts yeast or baking powder equivalent to 8 g
3 and a half cups of lukewarm water
The amounts of fat
Butter
Granulated sugar
the way to prepare baghrir facile et rapide
-We take a bowl and add semolina + white flour + salt + sugar + yeast and mix everything Then we add 3 and a half cups of lukewarm water and mix the ingredients well with an electric mixer, then add 8 grams of dessert yeast, then leave for 5 minutes.
We take saucepans and put a quantity of the mixture in and distribute it to the saucepans and raise the heat below until the mixture begins to expel the air and pierce a hole a lot, then we reduce the heat to finish maturing slowly and do not burn when we see the paste dried from the water and reddened only a little from the bottom we remove it and put it in Dish and finish the process with the rest of the mixture in the same way.
After removing each loaf, melt the butter in a bowl, spread some bread on it and sprinkle with sugar We serve Baghrir with coffee or tea.
Msemen
Information on Msemens
Msemen is one of the most delicious pastries in Moroccan cuisine, served with tea or coffee, either with honey or jam It's easy to prepare, and the way it's prepared can vary from region to region, and it's one of Morocco's oldest foods. It is classified as a pastry.
Its ingredients are inexpensive and found in every home.
Method of preparing Msemen recipe
Ingredients
A cup of semolina is very moist
2 cups of plain water, neither hot nor cold
Two tablespoons of oil
salt
Half a teaspoon of chemical yeast
1 teaspoon sugar
For securitization we need
A moist semolina cup
Two tablespoons of butter
with two tablespoons of oil,
we mix them in a plate.
Oil to open the dough.
Prescribing method
Empty into a bowl of water cups + semolina powder is very thin and mix well with an electric mixer for at least two minutes because this mixing makes semolina as we knead.
And add two tablespoons of oil to the mixture until the dough becomes not rubbery.
Add the salt + half a teaspoon of chemical yeast + a teaspoon of sugar, mix using the hand and add the white flour.
Gradually with continuous mixing until it becomes a cohesive and soft dough, we rub it for two minutes until it binds well and remains attached to the hand a little to give us a beautiful result in the end.
Brush the dough ball with oil and cover it to rest for 10 minutes, then form small balls and put them in a tray greased with oil so that these ingredients do not stick to these ingredients. You will get 9 little balls from them.
We put the dough ball on the work table and sprinkle it with oil and open it by hand and oil until it becomes slightly transparent, then we spread the butter mixture with oil for the purpose of securitization and spread a little semolina and close the dough 4 and return it to the bowl in which it was resting and cover it and take another ball we work with it like this and so on with all the remaining granules .
After we are done with all the dough, we return to take the first dough that we folded by 4 and wipe it with oil and open it in a square shape. On the one hand, heat the butter pans over medium heat and sprinkle with drops of oil and put the dough square that we opened.
When the red color is taken from the bottom, we sprinkle a little oil on it from the top and turn the dough over to acquire a brownish-brown color from the bottom and put it on the serving dish Note: Serve this recipe with tea or coffee so that those who eat it won't get bloated.