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Beghrir are tender Moroccan pancakes made from semolina. Yeast in the crepe-like batter causes hundreds of bubbles to form and break on the surface of the pancake as it cooks.
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These traditional cookies have a light, sandy texture and may be flavored with either vanilla or lemon zest. Wetting your hands with orange flower water prevents the dough from sticking while you shape the cookies; the fragrant water's essence is transferred to the cookies, of course.
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These date-filled cookies are fried and then dipped in honey - sweet and delicious!
04 of 19
Similar to the semolina sweets above, but this time filled with almond paste.Continue to 5 of 19 below.
05 of 19
Harcha (also spelled harsha) is a Moroccan pan-fried bread made from semolina flour, butter, and milk. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste.
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Harcha with Onions, Olives, Herbs and Cheese
This savory version of harcha is flavored with olive oil and (wild thyme), then stuffed with a filling of onions, olives, parsley and cheese.
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This easy Moroccan recipe yields a semolina soup flavored with saffron and anise. It's equally satisfying as a supper and breakfast food and is traditionally served with dates on the side.
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This simple Moroccan soup is easy to prepare and can be served in the evening or for breakfast. Although it's delicious as-is, honey is traditionally offered on the side for sweetening the soup.Continue to 9 of 19 below.
09 of 19
Ghoribas with Coconut are delicious Moroccan macaroons with a crisp crust. This traditional recipe uses semolina, which perfectly complements the flavor and texture of coconut.
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Although semolina is famously used to make pasta or couscous, it also makes a very flavorful, chewy bread. Moroccan Semolina bread – or khobz dyal smida – is easy to prepare and perfect for sandwiches, breakfast, tea time or serving with tagines.
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Easy and fairly quick to throw together, these cookies are actually an oven-baked version of harcha. Anise, sesame and raisins are optional. Make them large to serve them for breakfast, or shape smaller for tea time or as an after-school snack.
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Harcha au Mais (Semolina and Cornmeal Cookies)
This version of harcha dyal ferran (oven-baked harcha) is similar to the recipe above, but it includes the addition of cornmeal for rustic flavor and texture.Continue to 13 of 19 below.
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Batbout is one of my family's favorite Moroccan breads. This recipe yields a soft and chewy bread with a pocket that can be stuffed like pita. Increase the amount of semolina in the dough as desired.
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These soft semolina rolls are sweet enough to offer for breakfast or tea time, but not so sweet that you can't use them as a sandwich roll. Shape them smaller if serving as dinner rolls.
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You don't have to use semolina when making the dough for this classic Moroccan stuffed bread, but I highly recommend that you do. Pan-fried like batbout, khobz chehma is first stuffed with a savory filling of onions, parsley, spices, and beef or lamb suet.
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Meloui are round Moroccan pancakes (rghaif) that are shaped by rolling a folded strip of dough up like a rug, and then flattening the upright coil into a circle. They can be eaten plain or with syrup made from butter and honey.Continue to 17 of 19 below.
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These classic Moroccan pancakes, or rghaif, are made by flattening portions of dough and then folding them into squares. Frying the folded dough in a pan yields a layered pancake which is crispy on the outside and chewy on the inside.
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Moroccan Basbousa with Almonds (Chemia)
Easy to make, this Moroccan version of basbousa features a semolina and almond cake topped with a sugar syrup flavored with orange flower water. Delicious!
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Morocco's rendition of baklava (or baklawa as it's called instead) is made by sandwiching an almond filling between multiple layers of homemade pastry made from semolina and white flour.
Semolina is called in Moroccan Arabic. All of these Moroccan recipes use semolina as an ingredient.