Khoubz F'tir, Kesra, Aghroum Aqouran | Algerian Semolina Galette

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته

Marhaba - Welcome!  If you're new here, you may want to subscribe to my RSS feed, check out the Recipe Index. 
Or follow me on the social network Facebook. Thanks for visiting!

Algerians are big coffee drinkers. They drink in the morning at breakfast, after lunch and after dinner.  And many also do not hesitate to take a few breaks in the afternoon to enjoy a cup or two. And it is automatically offer you upon your arrival in any Algerian home.

Tea on the other hand (mint almost always) is drank with a little more restraint. Unlike their neighbors to the West. Coffee is served in the morning, strong and black. And with milk café au lait in the afternoon. This café culture was most definity brought over by the Ottoman Turks during the 1850s and continued with the influence of the French. The mid-afternoon coffee break is a daily ritual in which everyone participates. 

And the number one Algerian accompaniment to any coffee has to be Khoubz f'tir. Khoubz F'tir literally means "breakfast bread" or "daily bread" as it is usually eaten to break the fast. It's actually the first thing I ate when I first arrived in Algeria. And was also the first thing I learned to make here. So many wonderful are connected to Khouzb f'tir for me ... it has become my (and also my children's) absolute favorite. 

Long summer afternoons sitting in the courtyard chatting with family, friends and neighbors. My most vivid memories when I first arrived some 8 years ago, enjoying the rays of the Mediterranean sun and the pleasures of afternoon coffee. Khoubz f'tir was an always excepted treat, along with Maârek / M'semmen served with local orange blossom honey. 

This galette is an everyday "bread" prepared daily in traditional Algeria. Unlike, the traditional Khoubz el Dar, which it is baked, this galette is cooked in a clay tadjine placed on the stove or tabouna. There are several kinds of kesra, methods and designations differ from one region to another. 

It's is also known as Kesra, in the eastern regions of Algeria. But you'll find many other names according to which region of Algeria you are in: Ftira shorter nickname of Khoubz f'tir, Kesra khsiss, Aghroum akouran or Aghroum aqouran, Kesra Mbessa Rakhsis, Galette Algérienne de Semoule or even  كسرة مبسة. 

Khoubz f'tir is a very simple, completely semolina, flour-free bread/galette/flatbread that traditionally contains no yeast. Prepaing khoubz f'tir does not ask much energy or time ((smile)). It is economical and delicious with a little honey, jam or even cheese. Khoubz f'tir is thinner and denser then Khoubz el Dar, Kesra rakhsis  or Maltou3. And also strudier, slightly harder due to the galette having no flour in it. Ideal for long storage, picnics, school lunch boxes or snacking on-the-go!

Today, I present my quicker express version that requires much LESS kneading and also a lot less fat, yet is still tender due to the use of baking powder. Let's get started!

KITCHEN TIME 🕓 ACTIVE PREP TIME : 5  min |   INACTIVE PREP TIME : 15 min   |  COOK TIME : 15-20 min 

sweet recipes | serves about 4

Khoubz F'tir, Kesra, Aghroum Aqroum,Thamthount
  

North African Semolina Galette  

North African semolina galette prefect for breakfast or along side your favorite stew or tadjine.

INGREDIENTS 

‣ 1 cups - 167g fine grained semolina (semolina flour) ۞
‣ 1 cup - 167g semoule moyen (medium grained semolina) ۞
‣ ¼ cup - 60mL of olive oil or melted butter (I use butter and oil)
‣ 1 tsp of salt.
‣ ¼ tsp baking powder
‣ ½ tsp sugar
‣almost 1 cup - 230mL of  water

TO SERVE

‣ Honey mixed 

‣  2 capfuls of orange blossom water

‣ Butter

METHOD 

MIX the semolina with the salt and baking powder. Rub the olive oil/butter into the semolina with your finger tips until it resembles wet sand.

MAKE a well in the middle of the bowl and add in the  water. Gently mix to form a  homogenous and smooth dough. But be careful not to overwork the dough.

ALLOW the dought to rest for about 5-8 minutes. Explanation for this: although this recipe calls for yeast, the dough still requires a rest. This pause helps the semolina to hydrate. Indeed, semolina with much larger grains than flour, it takes time to absorb the water. Again, as for kneading, some people sometimes let stand 2 hours. Here too, my version is faster, express from the use of baking powder.

PREHEAT your tadjine or pan while the dough is resting. Use a medium fire.

DIVIDE the dough into 2 (for 2 large galettes) or 12 (for 12 smaller galettes) Using the heal of your hand or rolling pin flatten the ball to a thickness of 1 cm - ½ in.

PRICK with a fork all over the galette. This will help the galette not fluff or swell. You can also make designs using a cookie cutter. 

ON a medium-low fire cook for about 3 minutes then turn the galette clockwise to obtain even browning. You may want to take a peep at the bottom so it doesn't burn.

FLIP gently to the other side with the help of a spatula. Or alternatively, flip the galette into a clean plate, then slide back into the tadjine or pan with the cooked side up. Allow to cook for another 3 minutes then rotate. The galettes should be a deep golden brown color, but not burned. 

REPEAT the steps until you've baked all of the dough. Allow the galette to cool before serving.

TO SERVE 

These galettes are traditionally served with hot espresso style coffee or café au lait (coffee with milk) and local orange blossom honey. But are nice with mint tea, cocoa  or also spread with jam or Nutella.

KITCHEN TIPS

Storage

⇝Store these galettes in a clean kitchen towel, wrapped in plastic or a food container at room temperature for up to 2 days.

Traditional Recipe

⇝Some people prepare this galette still the traditional way, without baking powder. But it requires much more oil and more kneading to obtain a smooth and tender dough. Others add a little yeast to the dough. It makes the galette more tender, more like a bread. Adding yeast or baking powder (like I do) is a very natural and small concession to modernity and ease. If you want to try to put the yeast, then do not put a little, and in any case, do not put more than 1/2tsp ever for 500 grams of semolina. Yeast does not have the same effects as baking powder. If you leave it too long, the galette will rise like any bread ... and you will a Khoubz el Dar. Or if left way too long a very soured dough. With the baking powder, the dough expands during cooking. So sure you want kesra purely traditional, you do not put yeast.

Variations

⇝Some people are a mixture of  large-grained semolina and medium semolina, as I do.  While others, use all fine semolina. Experiment and see which you like the best.

You can add different things in the dough like herbs or caramelized onions or stuff it with ground meat or with dates.

Gluten-Free

⇝To make these galettes use GMO-free cornmeal instead of the semolina - use equal amounts. 

SAHA F'TOURKOUM! - BON APPÉTIT! - ENJOY! 

 CATEGORIES ALGERIAN SWEET, BREAKFAST, QUICK & EASY,  ALGERIAN, MEDITERANEAN, NORTH AFRICAN, RAMADAN, SUHOUR

Did you make a recipe?

 I’d love to see pics of your creations on Instagram & Facebook. Just Hashtag them #thetealtadjine

© All recipes, content, and images, including any not yet watermarked, are copyright of THE TEAL TADJINE, unless noted otherwise. You are free to print recipes for personal use, but you may not republish (i.e., copy and paste) anything from this site at other blogs, websites, forums, Facebook pages, and other sites that are available to search engines, without prior written and specific permission. All rights reserved

Below is a savable & sharable Recipe Card. Just click right to save.

share this on 

     

{ khoubz f'tir / 

KITCHEN TIME 🕓 ACTIVE PREP TIME : 5  min |   INACTIVE PREP TIME : 15 min   |  COOK TIME : 15-20 min 

sweet recipes | serves about 4

Beghrir Express 

North African Honeycomb Pancakes  

Beghrir are a North African tender, spongy, melt-in-your-mouth pancakes made from semolina. These yeast leavened pancakes are only cooked on one side,giving them a honeycomb look.

INGREDIENTS 

FOR THE BATTER

‣ 300g -1 cup fine or ultra fine semolina (semouline/semoulina)

‣ 150g - 1/2 cup all-purpose flour

‣ 1/2 TBS instant yeast

‣ 1 package (10g - 2tsp) baking powder

‣ generous pinch of baking soda

‣ few capfuls of orange blossom water (mazhar), or to taste

‣ generous 1 tsp vanilla

‣ 250mL - 1 cup milk

‣250mL - 1 cup warm water

‣ pinch of salt

‣ 1-2 TBS sugar (optional)

TO SERVE

‣ Honey mixed 

‣  2 capfuls of orange blossom water

‣ Butter

METHOD 

1 - Add the orange blossom water, milk and water into a blender. Sprinkle in the yeast and the sugar, then slowly add in the flour, semolina, baking soda and baking powder. 
 Optionally use a stick blender.

2 - Blend the mixture for a few minutes until the batter is homogenous. Set the batter aside for about 15 minutes to proof. After the 15 minutes, you should see little bubbles forming from the help of the yeast. This is when you know the batter is ready to use. If there are no bubbles, then your yeast may be old.

3 -  Preheat your tadjine, skillet or pan on the stove. The heat should be on the low setting.

4 - Ladle in the batter into the  ungreased pan. I use a small ladle that is about ¼ cup. After a few seconds, you'll start to see the little holes appear. Continue to cook until all the surface is cooked. DON'T FLIP!

5 - Remove the Beghrir from the pan and place on a clean kitchen towel or parchment. Do not stack them - they will stick together!

6 - Repeat until you have used all the batter.

TO SERVE 

Once you have cooked off all the Beghrir, mix honey and butter along with a few capfuls of orange blossom water (mazhar) over the Beghrir. Allow to soak in before serving. 

KICHEN TIPS

Make Ahead

⇝ This stew is easily made ahead up to 2 days before you would like to serve it.

Storage

⇝ I urge you to wrap them very well in plastic and store them in the fridge for up to 2 days or in the freezer for up a 3 weeks. We never have leftovers so I have yet to have the chance to freeze the Beghrir. When you want eat your leftover saved Beghrir, simply heat them up on the same pan you cooked them in. Never in a microwave since it will only make tough.   

Variation
⇝ Optionally you can serve Beghrir with Moroccan Amlou, a peanut butter like dip made from argan nuts - this is a very machallah Moroccan thing to do! Or serve Madjoun (perserves), date molasses or Nutella with your Beghrir!

⇝ Another nice variation on Beghrir is to dot chocolate chips or raisins on the batter as you cook them. 
⇝ My children LOVE chocolate, so I came up a variation to this Beghrir recipe .... Beghrir Choco ... Beghrir pancakes with chocolate! You can find it here! 

Vegan & Vegetarian
⇝ To make this dish veg-friendly use a vegetable-based milk such as coconut milk.

Gluten-Free 

⇝ You can find a gluten-free version of these pancakes HERE.

SAHA F'TOURKOUM! - BON APPÉTIT! - ENJOY! 

 CATEGORIES ALGERIAN SWEET, BREAKFAST, QUICK & EASY,  ALGERIAN, MEDITERANEAN, NORTH AFRICAN, RAMADAN, SUHOUR

Did you make a recipe?

 I’d love to see pics of your creations on Instagram & Facebook. Just Hashtag them #thetealtadjine

© All recipes, content, and images, including any not yet watermarked, are copyright of THE TEAL TADJINE, unless noted otherwise. You are free to print recipes for personal use, but you may not republish (i.e., copy and paste) anything from this site at other blogs, websites, forums, Facebook pages, and other sites that are available to search engines, without prior written and specific permission. All rights reserved

Below is a savable & sharable Recipe Card. Just click right to save.kesra }

 ALGERIAN homestyle pan frid semolina bread made with butter or olive oil. 

SERVING

YIELD: 2 large OR 12 galettes

ACTIVE PREP TIME: 15 mins 

INACTIVE PREP TIME: 10 mins

COOK TIME: 15-20 mins 

EQUIPMENT

large mixing bowl, flat tadjine or cast iron pan or teflon pan 

۞ = SUBSTITUTIONS

. 

INGREDIENTS

• 1 cups - 167g fine grained semolina (semolina flour) ۞
• 1 cup - 167g semoule moyen (medium grained semolina) ۞
• ¼ cup - 60mL of olive oil or melted butter (I use butter and oil)
• 1 tsp of salt.
• ¼ tsp baking powder
• ½ tsp sugar
• almost 1 cup - 230mL of  water

METHOD

MIX the semolina with the salt and baking powder. Rub the olive oil/butter into the semolina with your finger tips until it resembles wet sand.

MAKE a well in the middle of the bowl and add in the  water. Gently mix to form a  homogenous and smooth dough. But be careful not to overwork the dough.

ALLOW the dought to rest for about 5-8 minutes. Explanation for this: although this recipe calls for yeast, the dough still requires a rest. This pause helps the semolina to hydrate. Indeed, semolina with much larger grains than flour, it takes time to absorb the water. Again, as for kneading, some people sometimes let stand 2 hours. Here too, my version is faster, express from the use of baking powder.

PREHEAT your tadjine or pan while the dough is resting. Use a medium fire.

DIVIDE the dough into 2 (for 2 large galettes) or 12 (for 12 smaller galettes) Using the heal of your hand or rolling pin flatten the ball to a thickness of 1 cm - ½ in.

PRICK with a fork all over the galette. This will help the galette not fluff or swell. You can also make designs using a cookie cutter. 

ON a medium-low fire cook for about 3 minutes then turn the galette clockwise to obtain even browning. You may want to take a peep at the bottom so it doesn't burn.

FLIP gently to the other side with the help of a spatula. Or alternatively, flip the galette into a clean plate, then slide back into the tadjine or pan with the cooked side up. Allow to cook for another 3 minutes then rotate. The galettes should be a deep golden brown color, but not burned. 

REPEAT the steps until you've baked all of the dough. Allow the galette to cool before serving.

TO SERVE 

These galettes are traditionally served with hot espresso style coffee or café au lait (coffee with milk) and local orange blossom honey. But are nice with mint tea, cocoa  or also spread with jam or Nutella.

KITCHEN TIPS

Storage

Store these galettes in a clean kitchen towel, wrapped in plastic or a food container at room temperature for up to 2 days.

Traditional Recipe

Some people prepare this galette still the traditional way, without baking powder. But it requires much more oil and more kneading to obtain a smooth and tender dough. Others  add a little yeast to the dough. It makes the galette more tender, more like a bread. Adding yeast or baking powder (like I do) is a very natural and small concession to modernity and ease. If you want to try to put the yeast, then do not put a little, and in any case, do not put more than 1/2tsp ever for 500 grams of semolina. Yeast does not have the same effects as baking powder. If you leave it too long, the galette will rise like any bread ... and you will a Khoubz el Dar. Or if left way too long a very soured dough. With the baking powder, the dough expands during cooking. So sure you want kesra purely traditional, you do not put yeast.

Variations

Some people are a mixture of  large grained semolina and medium semolina, as I do.  While others, use all fine semolina. Experiment and see which you like the best.


You can add different things in the dough like herbs or caramelized onions or stuff it with ground meat or with dates.

Gluten-Free
To make these galettes use GMO-free cornmeal instead of the semolina - use equal amounts. 

SAHA F'TOURKOUM! 

 CATEGORIES:  bread, ALGERIAN savory, BREAKFAST, TEA TIME, coffee break

SOURCE:  ADAPTED FROM MY LATE MOTHER-N-LAW ALLAH YARHAMHA

©  All recipes, content, and images, including any not yet watermarked, are copyright of THE TEAL TADJINE, unless noted otherwise. You are free to print recipes for personal use, but you may not republish (i.e., copy and paste) anything from this site at other blogs, websites, forums, Facebook pages, and other sites that are available to search engines, without prior written and specific permission. All rights reserved

what was the first algerian or north african food you ever had?

Let's keep in touch! Sign up for  posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook, pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates.

 

share this on