North Africa:
MOROCCO
Eghrir and M'semen are two types of traditional Moroccan flatbreads, each with its own unique characteristics and flavors.
“Beghrir”
Eghrir (Baghrir): Eghrir, also known as Baghrir, is a Moroccan pancake characterized by its spongy texture and numerous tiny holes on the surface.
These holes are created during the cooking process and allow the butter and honey to soak into the pancake, giving it a sweet and buttery flavor.
Eghrir is typically made from a batter consisting of semolina flour, all-purpose flour, yeast, and water.
The dough is allowed to ferment for a short time and then poured onto a hot griddle or pan to cook. As the pancake cooks, bubbles form on the surface, creating the characteristic porous texture.
Eghrir is often served warm, drizzled with melted butter and honey, and sometimes sprinkled with ground almonds or sesame seeds.
“M'Semen”
M'semen is a Moroccan flatbread known for its multiple layers and buttery texture. It is made from a dough consisting of flour, semolina, yeast, salt, and water, similar to other Moroccan breads.
However, what sets M'semen apart is the addition of melted butter or oil to the dough, which gives it a rich and flaky texture.
After the dough is prepared, it is flattened into a thin rectangle, brushed with additional melted butter or oil, and folded into layers. The dough is then rolled out again to form a thin, layered flatbread. M'semen is cooked on a griddle or pan until it is golden brown and crispy on the outside, while remaining soft and buttery on the inside. It is often served with savory dishes such as tagines or as a snack with honey or jam.
Both Eghrir and M'semen are versatile and delicious breads enjoyed throughout Morocco. They are often served at breakfast or tea time, but can also be enjoyed as a snack or accompaniment to a variety of Moroccan dishes. Their unique textures and flavors make them popular staples of Moroccan cuisine..
