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Baghrir

From the North African Berber cooking comes these delicate and light hotcakes.
With dates and oranges, they are ideal for a unique Sunday early lunch. Moroccan pancakes with a thousand holes From the North African Berber cuisine comes these soft and light pancakes.
With dates and oranges, they are perfect for an original Sunday brunch. try also this lentil cappuccino recipe too. Ingredients Brunch / Breakfast Per 4 peopleFor approx.
12 pieces 100 g of dates2 oranges2 tbsp of liquid honeymintBatter250 g of white flour3 tbsp of durum wheat semolina2 tsp of dry yeast3 teaspoons shaved backing powder, approx. 8 g1 dam of salt5 l of water1 egg How to proceedPreparation:that.
45 minutesRest:that. 15 minutesCooling downTotal time:1 h 15 min Freind's kitchen recipes, Crostini with smoked mackerel recipe.
For the batter, pour the flour with the semolina, baking powder and salt into a bowl, mix and form a hollow in the centre. Mix the water with the egg and pour into the centre of the fountain.
Work until you get a liquid and homogeneous batter. Cover it and let it rest for approx.
15 minutes. Meanwhile, pitted the dates and cut them into strips.
Peel the orange alive and cut it first into slices, then into small pieces. Mix the dates with the orange pieces and honey.
Garnish the fruit with mint. Heat two small non-stick pans over medium heat, without greasing them.
Pour a small ladle of batter into each pan and distribute it on the bottom, tilting the pan. Cook the pancakes over low heat, until they consolidate and form many small bubbles on the surface.
Don't turn them. Remove them from the pan and let them cool.
Continue with the batter, until exhaustion. Serve the Bagheri with honey fruit.
Useful tips Prepare the batter the previous day. Cover it and leave it in the fridge overnight.
However, reduce the amount of yeast to 1 tsp.Baghrirs are also good with jam, cinnamon and sugar, with melted butter and honey.1 sachet of dry yeast corresponds to 20 g of fresh yeast. Mix the fresh yeast in the amount of liquid required by the recipe and add it to the dry ingredients.
Source: Free Articles from ArticlesFactory.com Kapila Sandaruwan is the Editor-in- Special Food. Special food is the net companion for anybody who likes to prepare dinner and eat.
inspiring readers to be inventive with their dwelling menu, particular meal options scrumptious recipes which might be fast, simple and with elements available in any grocery store..

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