Beghrir (بغرير) — Moroccan Thousand-Hole Semolina Pancakes with Honey-Butter
Beghrir are Morocco’s iconic “thousand-hole” pancakes, prized for their spongy surface that soaks up warm honey-butter. Traditionally served at breakfast or tea time, they’re made from fine semolina and yeast for a light, airy crumb.
Printable Recipe Card
Servings: 6 · Total: 40 min · Difficulty: medium
Ingredients (quick list)
- 220 g fine semolina (also called extra-fine semolina)
- 80 g all-purpose flour
- 520 ml warm water (about 38–40°C)
- 7 g instant yeast (1 standard packet)
- 8 g baking powder (about 2 tsp)
- 12 g granulated sugar (about 1 tbsp)
- 3 g salt (about 1/2 tsp)
- 5 ml white vinegar (about 1 tsp; helps the hole formation)
- 60 g unsalted butter
- 90 g honey
Steps (summary)
- Combine the fine semolina, all-purpose flour, sugar, salt, instant yeast, and baking powder in a blender jar. Add the warm wate…
- Pour the batter into a bowl, cover, and let it rest for 20 minutes at room temperature. During this rest, the yeast activates a…
- Warm a nonstick skillet or crepe pan over medium heat for 3 minutes, then reduce to medium-low. Do not grease the pan; beghrir…
- Stir the batter gently to redistribute bubbles, then pour about 80 ml batter into the center of the pan. Let it spread naturall…
- Transfer the cooked beghrir to a clean towel in a single layer and repeat with the remaining batter. Keep them uncovered while…
- Make the topping by melting the butter and honey together in a small saucepan over low heat for 2 minutes, stirring until gloss…
Cultural Background
Beghrir are a beloved Moroccan breakfast and tea-time treat, known for the honeycomb of holes that symbolically suggests abundance and hospitality. They’re commonly served to guests with warm honey-butter, especially during family gatherings and festive mornings.
Equipment
💡 Tips
- Use extra-fine semolina for the most even hole pattern; coarse semolina can make the crumb gritty and reduce porosity.
- Cook on medium-low and never flip; flipping seals the surface and you lose the sponge-like absorption.
- If holes are sparse, blend the batter 20 seconds more and rest 10 minutes; if it is too thick, add 15 ml warm water and stir gently.
⚠️ Common Mistakes
❌ The pancakes don’t develop many holes.
✅ Fix: Ensure the pan is medium-low, the batter is blended smooth, and it rests until bubbly; thin with 15–30 ml warm water if overly thick.
❌ Bottom browns before the top dries.
✅ Fix: Lower the heat and allow a longer cook; beghrir should set gently and remain pale.
❌ Pancakes turn rubbery or dense.
✅ Fix: Avoid over-resting beyond 45 minutes and do not stack hot pancakes; cool in a single layer to prevent steaming.
🧊 How to Store
Cool beghrir completely, then store in an airtight container with parchment between layers for up to 2 days in the fridge. Reheat in a covered skillet over low heat for 1–2 minutes or steam for 30–45 seconds to restore softness without drying. Freeze up to 2 months and reheat from frozen by steaming 1–2 minutes.
📅 Make Ahead
Blend the batter up to 12 hours ahead and refrigerate it covered; bring to room temperature for 30 minutes and whisk gently before cooking. Cooked beghrir can be made 1 day ahead and reheated by steaming to keep them soft and absorbent.
🍽️ Pairs Well With
- Moroccan mint tea
- fresh cheese
- olives
- dates
- orange blossom jam.
Regional Variations
- Some Moroccan homes add 5 ml orange blossom water to the honey-butter for a floral finish.
- In certain regions, a slightly thicker batter is used for smaller, thicker beghrir served with amlou (almond-argan spread).
- A portion of flour may be replaced with more semolina for a more rustic, grain-forward crumb.
Ingredients
- 220 gfine semolina (also called extra-fine semolina)
- 80 gall-purpose flour
- 520 mlwarm water (about 38–40°C)
- 7 ginstant yeast (1 standard packet)
- 8 gbaking powder (about 2 tsp)
- 12 ggranulated sugar (about 1 tbsp)
- 3 gsalt (about 1/2 tsp)
- 5 mlwhite vinegar (about 1 tsp; helps the hole formation)
- 60 gunsalted butter
- 90 ghoney
🔄 Substitutions
- fine semolina→ farina (cream of wheat)
- white vinegar→ fresh lemon juice
- unsalted butter→ ghee
Instructions
- 1
Combine the fine semolina, all-purpose flour, sugar, salt, instant yeast, and baking powder in a blender jar. Add the warm water and vinegar, then blend for 60–90 seconds until the batter looks smooth and slightly foamy. This blending step is essential for a uniform crumb and for encouraging the signature “thousand holes.”
- 2
Pour the batter into a bowl, cover, and let it rest for 20 minutes at room temperature. During this rest, the yeast activates and the surface should look bubbly, which is what you want for a porous pancake. If the batter thickens noticeably, whisk in 15–30 ml warm water to return it to a pourable consistency.
- 3
Warm a nonstick skillet or crepe pan over medium heat for 3 minutes, then reduce to medium-low. Do not grease the pan; beghrir are cooked on one side only and oil can block the holes. Test the heat by dropping 5 ml batter onto the pan—if it bubbles quickly without browning fast, the temperature is correct.
- 4
Stir the batter gently to redistribute bubbles, then pour about 80 ml batter into the center of the pan. Let it spread naturally into a round; do not use a spatula to push it around. Cook 2 to 3 minutes until the top is dry and covered with holes and the bottom is set, then lift it off—do not flip it.
- 5
Transfer the cooked beghrir to a clean towel in a single layer and repeat with the remaining batter. Keep them uncovered while cooling so steam does not soften the surface and close the holes. Adjust the heat slightly lower if the bottoms brown before the tops dry.
- 6
Make the topping by melting the butter and honey together in a small saucepan over low heat for 2 minutes, stirring until glossy and unified. Keep it warm but not boiling so the honey stays aromatic. Spoon about 25 g of the honey-butter over each warm beghrir so it sinks into the holes.
🪪 Recipe Passport
Cultural Background
Beghrir are a beloved Moroccan breakfast and tea-time treat, known for the honeycomb of holes that symbolically suggests abundance and hospitality. They’re commonly served to guests with warm honey-butter, especially during family gatherings and festive mornings.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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