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The Hirshon Algerian Baghrir – بغرير

  • Total Time: 0 hours


Units Scale
  • For the Baghrir:
  • 1/2 kg semolina (finely ground)
  • 1/2 liter warm water
  • 1/4 liter of warm skim milk
  • 1 large egg
  • 1 pinch salt
  • 1820 g dried yeast
  • 1 teaspoon baking powder
  • ***
  • For the Hirshon Spiced Honey Butter
  • 1/2 cup honey
  • 1/2 cup unsalted butter
  • 1 teaspoon rosewater (I prefer Cortas Brand)
  • 1 teaspoon freshly-grated nutmeg
  • 1/2 teaspoon freshly-ground cardamom
  • 1/4 teaspoon freshly-ground grains of paradise (optional but recommended)


  1. Place the yeast in a small bowl & add a few tablespoons of the warm water. Whisk the two together well & set aside.
  2. Place all the dry ingredients in a bowl and mix together.
  3. Add the wet ingredients – including the yeast – to the dry, and whisk really well, making sure you break down any lumps. If you are concerned about lumps, try pouring the batter into a blender & whizzing it several times.
  4. Once thoroughly combined, set aside for 30 minutes at minimum (60 is better) to allow the yeast to get to work.
  5. Lightly oil a heavy-bottomed frying pan (cast iron works realy well). Heat the pan on a high heat. You won’t get the ‘million’ holes unless your pan is scorching hot! You can also try covering the baghrir with a large glass lid, which seems to help.
  6. Ladle a small amount of batter into the pan (I like them about 4″) & cook until the baghrir is dried out – any patches of wet batter have solidified – this means it is fully cooked – this will only take a few minutes, don’t be tempted to flip them!
  7. Remove from the pan & place on a plate, then cover with foil to keep warm.
  8. Repeat with the rest of the batter until you have run out. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
  9. Melt the butter & mix in the honey, spices and rosewater.
  10. Dip each baghrir quickly into the spiced honey butter and serve. Alternatively, you could just spoon a little bit onto each baghrir.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 842.67 kcal
  • Sugar: 38.04 g
  • Sodium: 192.96 mg
  • Fat: 26.21 g
  • Saturated Fat: 15.42 g
  • Trans Fat: 0.93 g
  • Carbohydrates: 131.9 g
  • Fiber: 6.42 g
  • Protein: 21.99 g
  • Cholesterol: 108.81 mg