These semolina pancakes are a breakfast staple in Marrakech; honeycombed on one side, they are perfect for absorbing honey and melted butter.
Serves: 4 (makes ten pancakes)
15g dried yeast
1 tsp sugar
100ml warm water, plus 150ml cold water
250g plain (all-purpose) flour
vegetable oil, for frying
clear runny honey
1. Place the yeast, sugar and a pinch of salt in a bowl with 100ml warm water. Mix well and leave in a warm place for 15 minutes.
2. Beat the eggs in a bowl. Add the milk and 150ml cold water, and whisk until combined.
3. Place the semolina, flour and a pinch of salt in a large bowl and mix well. Make a well in the middle and slowly add the egg mixture, stirring constantly with a wooden spoon until well blended. Add the yeast mixture and stir until well combined.
4. Continue to beat for about five minutes until the mixture is light and runny, adding a little more water if the mixture seems too thick. Cover with a tea towel and rest for 1–2 hours.
5. Heat a large cast iron or heavy based frying pan, lightly oiled with vegetable oil, over medium heat. Pour a ladle of the pancake batter into the pan and smooth into a circle with the back of a spoon. Cook until the surface is filled with little bubbles or holes.
6. Transfer to a plate and repeat the process with the remaining batter.
7. Serve pancakes, honeycombed side up, with melted butter and honey. Sliced melon or other seasonal fruit can also be added.
4 sheets warkha pastry or 8 sheets filo pastry
1 tbsp extra-virgin olive oil, for brushing
1 tbsp brown sugar
1 tsp ground cinnamon
Date & almond compote:
200g pitted dates
80g almonds, chopped
2 fresh bay leaves
½ tsp dried thyme
a few dried rose petals
1 tbsp caster (superfine) sugar
300ml cold water
400g thick Greek-style yoghurt
juice and zest of ½ lemon
1. For the date and almond compote, place all the ingredients in a saucepan. Add the water and simmer over a low heat, stirring occasionally. Add a little extra water if the mixture is too dry.
2. Simmer for about 20–30 minutes until mixture thickens to a soft and sticky consistency. Allow to cool before using. Remove bay leaves and allow to cool.
3. Preheat the oven to 200°C (400°F). Place the sheets of warkha on a baking tray, brush with olive oil and sprinkle with brown sugar and cinnamon. Bake for about 5 minutes or until crisp. Remove from oven and allow to cool. (Filo pastry can be used instead of warkha.)
4. Simply fry briefly in a little olive oil until golden, and remove to a plate lined with kitchen paper.
5. Combine the yoghurt, lemon juice and zest in a bowl and mix well.
6. To assemble, place a layer of date and almond compote in six small glasses. Add a layer of yoghurt filling to each glass and then top with a generous dollop of compote. Cut the warkha pastry into large shards and place in the top of each glass. Sprinkle with icing sugar and serve.
4 sheets warkha pastry or 8 sheets filo pastry
olive oil, for frying
200g soft goat’ cheese
zest and juice of 1 orange
2 tbsp unblanched almonds, finely chopped
½ tbsp rosemary, finely chopped
2 tbsp clear runny honey
juice of 1 orange
1 tbsp clear runny honey
1. To make the filling, combine the goat’s cheese, orange juice and zest, almonds, rosemary and honey in a bowl and mix well.
2. Take a sheet of warkha and fold the sides in about 4cm to make a 24cm square. Place a quarter of the filling in the centre of a pastry square, then fold the pastry over to form a triangle. Repeat this process with your remaining ingredients to make four more triangular briks.
If using filo pastry, which tends to be a large rectangular shape, cut the eight sheets in half. For each brik, take a stack of four cut sheets and fold them in half to form a square. Make the brik as you do when using warkha pastry, but moisten the edges with a little melted butter or olive oil to make them stick together.
3. Fill a large frying pan with olive oil to one-third of the way up the side of the pan. Place over a medium heat. When hot, carefully drop the briks into the pan and fry for about
5–7 minutes, turning once, until the pastry is golden brown.
Depending on the size of your frying pan, you may need to fry the briks in batches.
4. Once all the briks have been fried, transfer them to serving plates.
5. To make the sauce, deglaze the pan by adding the orange juice and honey, stirring over a high heat until the sauce thickens. Drizzle the sauce over the briks and serve immediately with a dusting of cinnamon and a sprinkling of orange zest.
2 small courgettes
1 tbsp extra-virgin olive oil
1 tbsp butter
pinch of salt and pepper
1. Preheat the oven to 180°C (350°F).
2. Whisk the eggs with a little sea salt and freshly ground black pepper and set aside.
3. Heat the oil and butter in a 19cm (7½in) ovenproof frying pan or cast iron dish over medium heat, then sauté the courgettes (zucchinis), thinly sliced, for 2–3 minutes.
4. Add the prepared eggs, cook for 3 minutes and then bake in the preheated oven for 15–20 minutes until golden and fluffy.
5. Serve hot or cold with a drizzle of harissa.
Thanks to Hardie Grant, Wanderlust has two copies of A Month in Marrakesh to give away. Find out how to enter here.
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