Baghrir

Thousand-hole semolina crepes with a spongy texture, drizzled with warm honey and melted butter.

Ingredients

• 700g chickpeas
• 400g vermicelli noodles
• 2 tsp minced garlic
• 2 tsp ground ginger
• 3 tbsp butter
• a generous handful of ripe tomatoes
• a handful of fresh parsley, chopped
• green olives, for serving
• 2 cups vegetable stock
• a pinch of ground cinnamon
• 1 cup zucchini, sliced

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with butter.

2. 2

   In a large bowl, whisk together the flatbread and harissa paste until evenly combined.

3. 3

   In a separate bowl, blend the honey with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with mint or a dusting of dried apricots.

8. 8

   Slice or portion into servings and serve.

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