beghrir

For about 35 pancakes the following ingredients are required:

* 375 g (14 oz) of fine semolina * 125 g (4 oz) of hard wheat flour sifted through a silk sieve

* 1 teaspoonful of salt * 1/4 litre (1/2 pt) of milk * 3/4 litre (1 1/2 pt) of water

* 3 eggs * 40 g (1 1/2 oz) of yeast mixed with 2 soupspoonfuls of water.

Preparation: 

Sift the semolina and the flour and put in a cooking pot : add the salt, warm the milk and water and add the eggs, after beating, and the yeast which has been mixed with a little water,

Mix the batter gently until it has the consistency of a very malleable dough. Beat briskly for 10 minutes. Pass through a vegetable sieve and add the rest of the warm milk and water, stirring with a ladle to produce a thin bu velvety batter. Cover and leave to prove near a source of heat for 2 hours! The batter will then have a frothy appearance, on the surface.

Put an earthenware pan (Meqla dial Trab) on hot embers. The fire should be quite hot. Leave the pan to heat. Mix the batter with a ladle. Clean the pan with a cloch dipped in egg.

Pour about 1/4 of a ladleful of batter into the pan and spread lightly over the surtace with the back of the ladle. Leave to cook through on one side.
Thousands of little bubbles will rise gradually.

When the pancake is cooked, remove gently from the pan with a spatula. Place, smooth side down, on a clean cloth. Clean the pan again and continue as before until there is no more batter left.

To serve, heat a good lump of butter in the pan, dip the first pancake quickIyn the butter, place it on a dish and put another pancake without butter on top of it. Prepare all the pancakes in this way-one buttered, one dry-and then spread out on a baking sheet, bubbly side up. Cover and heat in a slow oven for about 10 minutes. Serve hot with warm honey or sugar.