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Baghrir[1] or beghrir (Arabic:البغرير), also known as ghrayef or mchahda, is a pancake consumed in Algeria, Morocco and Tunisia.[2] 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,[3] but they can also be cut into wedges and served with jam. It is common to add raisins to the pancake as well. Baghrir is popular for breakfast, as a snack, and for iftar during Ramadan.[4] 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.[5]

Baghrir

Type	Pancake
Region or state	Maghreb
Associated national cuisine	Algeria Morocco Tunisia
Main ingredients	Semolina, often raisins
Media: Baghrir

Etymology

In the Maghreb, this type of pancake is also known under other names: gh'rayf, in Tunisia and eastern Algeria (Constantine, Collo, Skikda), kh'ringu in Morocco and Algeria, [grifa, gh'rayf]; [m'layn, s. m'layna]; [gh’rayf]; [gh’rayf]; [kh’ringu, kh’ringu]; [khringu] in Algeria.[6][7][8] This lexical diversity undoubtedly denotes a rich and ancient regional tradition. As for the word baghrir, it seems to be typical of Maghrebi-Western Arabic dialects (Morocco, Algeria), in any case it is unknown to us elsewhere. The lexicographer Mohamed Sbihi considers, in his Mu'djam, that the word baghrir is in some way an alteration of the Arabic baghir of the verb baghara; the baghir, according to the classic Arabic dictionaries, is the one who drinks without being able to quench his thirst (generally said of an animal). It is possible that the word was used in this case by allusion to the great absorbability of these pancakes, which have holes like a sponge.[9]

See also

• List of pancakes
• Lahoh
• Crumpet
• Injera
•  food portal

References

На других языках

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- [en] Baghrir

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[ru] Багрир

Багрир[1] или бегрир (البغرير) — блины, употребляемые в странах Магриба. Небольшие, губчатые, готовятся из манной крупы и муки. Другие ингредиенты: яйцо, разрыхлитель, дрожжи, вода, растительное масло, соль. При правильном приготовлении они пронизаны крошечными отверстиями, которые впитывают любой соус, с которым подаются. Наиболее распространённый способ употребления багрир в Алжире и Марокко — это окунать их в медово-масляную смесь, но их также можно нарезать кусочками и подавать с вареньем. К этим блинам также обычно добавляется изюм. Багрир популярны на завтрак, в качестве закуски на ифтар во время Рамадана[2].

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