BAGHRIR: the thousand-hole fritters typical of Moroccan tradition!

published on 23 February, 2026 at 18:15

INGREDIENTS (makes about 12 baghrir)

370g (3 cups) semolina

120g (1 cup) all-purpose flour

800ml (3 1/3 cups) water

1 tsp baking powder

1 tsp active dry yeast

1/2 tsp salt

1 tsp sugar

METHOD

1. In a bowl, combine the semolina, all-purpose flour, baking powder, and salt.

2. In a large bowl, pour in the lukewarm water, add the yeast and sugar, and stir until completely dissolved.

3. Add the dry ingredients to the liquids and whisk until you obtain a smooth, lump-free batter.

4. Let the batter rest for about 15 minutes.

5. Heat a non-stick pan over medium heat (not too low, or the characteristic bubbles will not form).

6. Pour a ladle of batter into the pan and spread it evenly over the surface.

7. When bubbles form all over the surface and the color looks even, the baghrir is cooked.

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