Russian 
Russian Information Network
Fruits Main dishes Mushrooms Soups & brothes Dairy Side dishes Potatoes
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line

SBN
 Cuisines > Moroccan cuisine > Search results
Beghrir or tulle pancake
Ingredients:
375 g of fine semoule
125 g of flour
1 coffee spoonful of salt
1/ 2 liter of milk
1/ 2 liter of water
3 eggs
40 g of yeast (bakery)
4 soup spoonful of honey
1/4 liter of water
50 g of butter

Directions:
1. Dilute the yeast in a tepid water slightly sugary. Sift the yeast and the flour in a big bowl together.
2. Make the milk and water tepid, salt, beat the eggs and insert them to the liquid. Pour the half of liquid in the semolina gradually while kneading. Beat vigorously to the hand the gotten dough in order to air it and eliminate the curds. After 10 mn, insert the remainder of liquid then cover with a clean cloth and let to raise at least 1/2 hour, sheltered from air.
3. Heat 2 or 3 stoves slightly oiled, mix the dough with a soup ladle then pour the value of 1/4 of soup ladle in every stove. Spread out the dough with the back the soup ladle. Cook to soft fire until some holes form to the surface and that all trace of raw dough disappears. Put the crepes on the clean cloth smooth face under until theycold.
4. Melt the butter and the honey with water in a pan and let the liquid boil for some minutes. Dispose the beghrir in a dish and water them of honey.  
rating: 162to discuss in forum * ? 
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru - Russian Information Network
Our button:
 
SBN

SBN
 
Copyright © RIN 2001-2003 * cookbook@rin.ru