These ancient Berber pancakes are a popular snack and breakfast food in Algeria and also Morocco. They are commonly served with a honey butter mixture.
- 400 g (3⅓ cups) fine semolina
- 2 tsp (7g sachet) dried yeast
- 1 tsp baking powder
- 2 tbsp caster sugar
- 2 tbsp plain flour
- vegetable oil, to brush
- fresh honeycomb (see Note), to serve
- 100 g unsalted butter, softened
- 90 g (⅓ cup) honey
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 45 minutes
Place dry ingredients in a food processor with 750 ml (3 cups) lukewarm water and process to a smooth batter. Transfer to a bowl, cover with a clean tea towel and set aside in a warm, draught-free place for 45 minutes or until batter doubles in size and surface is covered with bubbles. Do not over-prove mixture or it will become too thick.
To make honey butter, process honey and butter in a food processor until smooth.
Place a frying pan over medium heat and, using a pastry brush, lightly grease pan with oil. Add ½ cup batter to pan and cook for 2 minutes or until bubbles begin to appear on the surface, then flip and cook for a further 2 minutes or until golden on both sides. Repeat with remaining batter. Serve with honey butter and fresh honeycomb.
• Fresh honeycomb is available from delis and specialty food shops.
Photography Brett Stevens. Food preparation Phoebe Wood. Styling Anita Jokovich.
As seen in Feast magazine, July 2014, Issue 33.