1before you start put the yeast, baking powder and the sugar in a bowl with 1/3 of warm water NOTHOT.
in a blender add the flour the semolina , the salt and the yeast mixture add about 1 cup of water.
blend everything and let rest til it doubles the volume .
meantime, heat a non stick pan on a low heat.
stat cooking the “baghrir” on a medium heat on one side only , you will start seeing holes .once cooked, melt the butter add the honey and drizzle on top of the baghrir .
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.