Moroccan Mint Tea
Moroccan tea, explains Myriem Nachaiti, requires just a few ingredients brewed in a delightful choreography.
Otherwise known as thousand-hole crêpes, baghrir are thin semolina pancakes with a soft, chewy texture. The baking powder in the yeasted batter causes dozens of holes to form on the baghrir’s surface, making the perfect vehicle for the topping of your choice.
Ingredients
SERVINGS: Makes 16 pancakes
- 1½ cup no. 1 durum wheat semolina flour
- ¼ cup all-purpose flour
- 2 cups lukewarm water
- 1 teaspoon baking powder
- 2 teaspoons active dry yeast
- ½ teaspoon salt
- 1 teaspoon sugar
Preparation
Pulse all ingredients in a mixer for 1 minute or until the batter is lump-free. Transfer to a bowl and let the batter rise, covered, for 10 minutes in a warm place. Baghrir batter should be thin like crepe batter or whipping cream; a thicker batter will prevent the bubbles from forming while cooking. If it looks like pancake batter, add a couple of tablespoons of water, mix and let rise again for 10 extra minutes before using.
Preheat a griddle on medium high heat. Meanwhile, mix the batter with a wooden spoon. When the pan or griddle is hot, pour ¼ cup of batter and cook until holes form and the baghrir feels dry to the touch, about 1 minute. Baghrir is only cooked on one side so there’s no need to flip them. Transfer to a large plate without stacking them to prevent from sticking.
Repeat until all batter is used. Serve warm or cold, with the topping of your choice, such as melted butter and honey mixed in equal parts.
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