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Baghrir

Pancake dish in Maghrebi cuisine

Field	Value
name	Baghrir
image	بغرير.jpg
image_size	250px
region	Maghreb
national_cuisine
type	Pancake
main_ingredient	Semolina, often raisins

Baghrir or beghrir (Arabic:البغرير), also known as ghrayef or mchahda, is a pancake consumed in Algeria, Morocco and Tunisia. 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, 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. 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.

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. This lexical diversity denotes a rich and ancient regional tradition. As for the word baghrir, it seems to be typical of Maghrebi-Western Arabic dialects (Morocco, Algeria) and is unknown 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.

References

Berber, Casey. (May 27, 2019). "Breakfast food around the world".
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.
Ken Albala. (2011). "Food Cultures of the World Encyclopedia". ABC-CLIO.
(September 18, 2019). "Moroccan Baghrir".
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.
Amelie Marie Goichon. (2017-05-05). "La Vie Feminine Au Mzab Tome 01".
Hadjiat, Salima. (1983). "La cuisine d'Algérie = [Fann al-ṭabkh fī al-Jazāʼir]". Publisud.
Bouayed, Fatima-Zohra. (1983). "La cuisine algérienne". Messidor/Temps actuels.
Oubahli, Mohamed. (2008). "Le banquet d'Ibn 'Ali Masfiwi, lexique, notes et commentaires. Approche historique et anthropologique". Horizons Maghrébins - le droit à la mémoire.

Info: Wikipedia Source

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arab-cuisine algerian-cuisine moroccan-cuisine pancakes berber-cuisine maghrebi-cuisine north-african-cuisine middle-eastern-cuisine tunisian-cuisine african-cuisine mediterranean-cuisine

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