Moroccan pancakes (Baghreer)

These Moroccan pancakes can be stuffed or eaten plain with butter and syrup or honey; they can also be stuffed, exactly like the ataîef from the previous two posts.

These pancakes, called baghreer, are made with semolina flour and all-purpose flour, some yogurt, leavening and water (no egg). They are cooked on one side only, like their kataîef cousins, and are light and fluffy. The batter is ready when bubbles appear on the surface.

These are perfect for breakfast, with some maple syrup and a few crunchy walnuts previously toasted.

INGREDIENTS: Makes 50 pancakes (small)

  • 1 cup of  all-purpose flour
  • 1 cup of  fine semolina
  • 1/2 cup  of plain yogurt (can be replaced with fresh orange juice)
  • 1 teaspoon of baking powder
  • 1 teaspoon of yeast
  • 2  cups of warm water (add more if batter is too thick)
  • A dash of salt
  • Orange blossom water, a teaspoon, if desired (optional)
  • A few teaspoons of oil to grease the skillet


  1. Proof the yeast in a small bowl with 1/4 cup of the (warm) water and a teaspoon of sugar.
  2. Place the semolina, flour, baking powder and salt in a large bowl and mix till combined. Add the yogurt and warm water and the proofed yeast. Mix thoroughly for several minutes until smooth. Cover and let the mixture rest for 30 minutes. When the mixture looks bubbly on the surface, it is ready. This may take longer than 30 minutes depending on the temperature of the kitchen, it is fine to wait one hour or longer.
  3. Heat a cast-iron skillet and grease a bit. Drop a large spoonsful of batter (mix it again before doing so) and let it form a small circle naturally. Cook for a few minutes until the surface is no longer shiny. Transfer to a plate. Repeat with the remaining batter. Do not let the skillet get too hot, it needs to be regulated ever so often.

To fill with walnuts:

Toast the walnuts in a 300f oven for 15 minutes until fragrant. Let them cool a bit, then rub them till the skin falls off. (or as much skin as possible). Chop the walnuts coarsely.
Make a syrup with 1 cup of sugar and 1/2 cup of water, add a teaspoon of lemon juice and simmer for 7 minutes, then add a teaspoon of orange blossom water. Cool. Add part of the syrup to the chopped walnuts, or all depending on how many walnuts you are using.

NOTE: If you find that the batter is too thick, it is fine to add some water, starting with a few tablespoons and increasing it gradually.

A portion of the water can be replaced by fresh orange juice; the yogurt can be omitted (add more water instead).

The baghreer can be made with semolina alone.

An egg can be added to the batter if desired.

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  1. Posted August 8, 2011 at 4:31 pm | Permalink

    Kadaeif is one of my all time favorite foods. Thank you thank you thank you again.

  2. Posted August 8, 2011 at 5:21 pm | Permalink

    Oh these look like a PERFECT way to start the day!

  3. Posted August 8, 2011 at 5:56 pm | Permalink

    These pancakes look wonderful, must be excellent with walnuts.

  4. Posted August 8, 2011 at 7:02 pm | Permalink

    These look so good…I love that they are cooked on one side only and can be stuffed or eaten like traditional pancakes. Very versatile and surely delicious :)

  5. Posted August 8, 2011 at 7:03 pm | Permalink

    moroccan cake has a different style I love it =)

  6. Posted August 8, 2011 at 7:56 pm | Permalink

    What a treat these pancakes must be! I love the idea of soft fluffy cakes stuffed with sweet crunchy nuts.

  7. Posted August 9, 2011 at 12:46 am | Permalink

    So tempting and extremely delicious!



  8. Posted August 9, 2011 at 2:16 am | Permalink

    I like the idea of a no-egg pancake recipe. You never know when it can come in handy. Or you can use it anyway, like I plan to!

  9. Posted August 9, 2011 at 5:16 am | Permalink

    Stuffing is NOT optional. These look SO good.

  10. Posted August 9, 2011 at 5:24 am | Permalink

    I’ve never tried these but I love katief- especially with nuts!

  11. Posted August 9, 2011 at 6:18 am | Permalink

    I’ve read about these, and I’ve always wanted to try them, they look absolutely irresistible. I love the use of orange flower water.
    *kisses* HH

  12. Posted August 9, 2011 at 6:50 am | Permalink

    can’t wait to try this one. and the “you might also like” section linked to Arab pancakes, so I’m set for the next two weekends! cheers!

  13. Posted August 9, 2011 at 6:55 am | Permalink

    love these- have only had them once- in DC- would love a fix of them right now, for breakfast x shayma

  14. Posted August 9, 2011 at 9:01 am | Permalink

    I am in LOVE Joumana – Your pancakes look wonderful and since I have everything I am fixing these for the kids this week :)

    The walnut filling is so gourmet :)

    chow! Devaki @ weavethousandflavors

  15. Posted August 9, 2011 at 11:04 am | Permalink

    Love these pancakes! My husband’s aunts make the ataiefs but have not attempted to try them myself. What size skillet do you use? These look so even and perfect and wish I can make them just like yours.

  16. Posted August 9, 2011 at 12:07 pm | Permalink

    These, as well as the no-fry pancakes you posted look like ultimate comfort foods.

  17. Joumana
    Posted August 9, 2011 at 12:30 pm | Permalink

    @Adelina: my skillet is very large, but the key is to get it hot and to use a vessel with a spout and an even hand and hold it far enough, about 8 inches away.

  18. Posted August 9, 2011 at 12:56 pm | Permalink

    Those yeast pancakes look so fluffy and irresistible!

  19. Posted August 9, 2011 at 2:03 pm | Permalink

    I love lebanese food….I am so glad to have come across your site…bookmarked and will be over again and again….love your recipes and the pictures are amazing too…

  20. Posted August 9, 2011 at 2:36 pm | Permalink

    Katayef is a favorite of mine so I know I’d love these too! Walnuts are a fantastic filling choice (they’re my mother-in-law’s favorite!)!

  21. Posted August 9, 2011 at 5:54 pm | Permalink

    Love all your pancake posts. Have never even heard of these!

  22. Posted August 10, 2011 at 5:31 am | Permalink

    Extremely intrigued – first thing that attracted me was the yogurt in the recipe and then I noticed the yeast. I’ll try these – they look so delicious, light and fluffy. I always make American pancakes and husband always makes French crêpes. This is a must-try for us!

  23. Posted August 11, 2011 at 7:03 am | Permalink

    I had and loved these in Morocco, years ago. Thanks for bringing back the taste memory…

  24. Posted August 11, 2011 at 8:32 am | Permalink

    What a wonderful way to delight our morning. The aromatic smell keeps us sweet all throughout the whole day.

  25. Posted August 12, 2011 at 7:31 pm | Permalink

    These sound insanely good. I have got all the ingredients in my pantry already. too. :)

  26. Ella
    Posted November 18, 2012 at 7:22 pm | Permalink

    Tried them, it was a disaster, my opinion don’t waste your ingredients and your time.

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