Back بغرير Arabic البغربر ARZ Baghrir German Baġrīr Spanish Baghrir French באגריר HE Baghrir IG Baghrir Italian Baghrir JV Baghrir Dutch
 | |
| Type | Pancake |
|---|---|
| Region or state | Maghreb |
| Associated cuisine | |
| Main ingredients | Semolina, often raisins |
Baghrir[1] or beghrir (Arabic:البغرير), also known as ghrayef or mchahda, is a pancake consumed in Algeria,[2] Morocco and Tunisia.[3] They are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). The most common way to eat baghrir in Algeria and Morocco is by dipping them in a honey-butter mixture,[4] but they can also be cut into wedges and served with jam. Baghrir is popular for breakfast, as a snack, and for iftar during Ramadan.[5] On the 9th day of Ramadan, the Mozabite people of Algeria exchange baghrir as a form of tradition, which they call m'layin; they are also distributed to the poor.[6]
- ^ Berber, Casey (May 27, 2019). "Breakfast food around the world". CNN Travel. Retrieved September 18, 2019.
- ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 173.
- ^ Oubahli, Mohamed (2008). "Le banquet d'Ibn 'Ali Masfiwi, lexique, notes et commentaires. Approche historique et anthropologique". Horizons Maghrébins - le droit à la mémoire. 59 (1): 123. doi:10.3406/horma.2008.2682.
- ^ Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 3. ISBN 978-0-313-37626-9.
- ^ "Moroccan Baghrir". Moroccan World News. September 18, 2019.
- ^ M, D. S. (1928). "La Vie Féminine au Mzab: Étude de Sociologie Musulmane. By A. M. Goichon. Paris: Geuthner, 1927". Journal of the Royal Asiatic Society. 60 (4): 964–965. doi:10.1017/S0035869X00162094. ISSN 1474-0591. S2CID 178647382.
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