Beghrir with stem ginger & cardamom rhubarb compote

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A cross between a crumpet and a pancake, Beghrir are a bubbly, lacy breakfast favourite in Morocco. They’re also an excellent way of using up any semolina you might have hanging around. Cooked on one side only and traditionally smothered in butter and honey, you need to make sure that your batter isn’t  too viscous. My mother in law gave me some beautiful Hampshire rhubarb recently and I came up  with this tart, fragrant compote. The pop of stem ginger and cardamom works a treat with the magenta stems.  If you can’t be bothered to wait for the Beghrir batter to do it’s thing you can always make the batter the night before and just let the mixture come to room temperature before frying. Just the thing for a rainy day brunch.

makes about 20 Beghrir

for the compote

4-5 sticks of rhubarb, roughly chopped into chunks

250ml orange juice

5  green cardamom pods

3 pieces stem ginger, finely chopped plus a tablespoon of the syrup

50g brown sugar

for the Beghrir

60ml warm water

1 tbsp. active dried yeast

2 tsp. sugar

225g fine semolina

150g plain flour

1/2 tsp. salt

1 tsp. vanilla extract

1 egg, lightly beaten

440ml tepid water

sunflower/vegetable oil for frying

method

  • Make the beghrir batter by placing the warm water in a small bowl and sprinkling with yeast and then sugar. Set aside somewhere warm to activate for 5-10 minutes (it should start to look frothy).
  • Tip the semolina, flour and salt in a large bowl and make a well in the centre. Pour in the frothy yeast mixture, vanilla, beaten egg and tepid water. Mix to form a smooth, creamy batter (it should have the consistency of thin cream). Cover and set aside for an hour.
  • Meanwhile, place all the compote ingredients into a pan and simmer for about 30-40 minutes (or until the rhubarb is tender). Fish out the cardamom pods and discard.
  • To cook the beghrir, heat a frying pan over a medium heat. Brush with a thin coating of oil. Stir the batter and pour a ladleful into the hot pan. Cook without turning until the surface becomes pockmarked with tiny craters and the base is a deep, golden brown. Remove and continue to add a little more oil to the pan for each one. Serve immediately with the compote.
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6 comments

  1. Looks lovely. Have you ever made them with a savoury topping or are they always mean’t for sweet? best Torie

    • gastrogeek

      thanks Torie. I’ve always gone for sweet,but am sure savoury would work just as wellif you left out the vanilla.

  2. Pingback: Food Links, 03.07.2013 | Tangerine and Cinnamon

  3. Pingback: Ten at Ten (70): The International Flavours Edition | Foodies 100

  4. Great brunch Idea . I love crepes pancakes dosas etc so this is something I shall be trying out

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