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ABOUT THE RECIPE

Morocco is renowned for its delicious cuisine, including a variety of desserts and pastries. One of these iconic delights is the thousand-hole pancake, also known as Baghrir.


This traditional recipe dates all the way back to the Berbers, the native people of North Africa and was given the Amazigh name of Baghrir, which translates to "too soft." This recipe is especially popular during Ramadan, but it can be served throughout the year as part of a Moroccan breakfast along with mint tea.


To make Baghrir, you will need a few basic ingredients, including semolina, durum wheat, and baking powder. One crucial item for making these pancakes is a non-stick pan, which will insure that your pancakes are perfectly cooked.


Baghrir is most often enjoyed with butter and honey, but you can also eat it with olive oil, jam, or amlou (Moroccan almond butter.) Baghrir has spongy texture and numerous small holes that make it ideal for absorbing your favorite topping. Enjoy!

Special tools / ingredients: All ingredients are easily available in supermarkets or online stores.

You can also find all the essentials of Moroccan cuisine in the Flavors of Morocco Amazon store.

You do not need special tools or dishes to prepare this recipe.


ABOUT THE COURSE

> DIFFICULTY LEVEL: Medium

> COURSE:
- Moroccan Baghrir detailed video tutorial
- A PDF document with exact measurements and detailed steps of the recipe


> BONUS:

- Moroccan Ramadan Flavors Cookbook PDF with 10 classic ramadan recipes


> LANGUAGE:
- The course video is provided with English voice over and subtitles as well as Original Audio in Moroccan dialect with English subtitles
- PDF documents are in English



ABOUT THE CHEF

Dada (Chef) Najat is a master Moroccan chef with more than 10 years of experience under her belt.


She first learned to cook from her mother, who was a personal chef for over 40 years, and who taught her the art of Moroccan cuisine.


Chef Najat then went on to graduate from one of the top Moroccan culinary schools before she worked as a chef and a recipe developer. Today, she runs a catering business in the capital city of Rabat.