The Hirshon Algerian Baghrir – بغرير

Citizens, Baghrir are small, spongy pancakes made from semolina that (when cooked correctly) are riddled with tiny holes that are perfect for drinking up a rich, sweet sauce. Baghrir are found throughout North Africa in varying styles and presentations and closely resembles the Ethiopian injera made from Tef or buckwheat flour.

The most common way to eat baghrir in Algeria is by dipping them into a honey/butter mixture and eating them warm. As it happens, the almighty gourmand who ALONE is TFD is a huge fan of Algerian cuisine – you will find many recipes from the country here on the blog!

Baghrir are delicious eaten for breakfast or served with coffee in the afternoon, as is common in the city of Algiers. They are also perfect for Suhor (breaking the fast) during Ramadan, you can make a batch up the night before and warm them up, adding the honey butter just before serving.

My version of this recipe amps up the traditional but simple honey/butter mix with Algerian spices and flavorings: nutmeg, cardamom and roses. I also like a small kick from ground grains of paradise to offset the sweetness, but this is an optional addition – buy it on Amazon here

I hope you will give this delicious Algerian treat due and proper consideration, My glorious Citizens! 🙂

Battle on, The Generalissimo

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