Brace yourselves friends, winter is here.
At least in Canada it is. Long, dark, cold winter. If you want to know what it feels like, think of Game of Thrones, but only the Winterfell parts. Now, imagine you’re stuck there for 4-5 months. Except, you are not living with the Starks and enjoying all of the Starkian luxuries.
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Hey foodies! Hope you’re all doing very well, I know I am. Today’s recipe is one of my all-time favourites, you might have never heard of it, and you might just think huh I can’t even pronounce that. But trust me when I tell you this, the only difficult part in this recipe, is pronouncing the word, Harcha.
All you need is 4 Ingredients and 15 minutes of your time to take you to ultimate carba-gasm!
It doesn’t get any better than this.
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How’s it going friends? I’m excited to share today’s recipe with you. This is another one of my mom’s recipes, and this one is very dear to my heart. Today we make Krachel, or Moroccan style brioches.
I never called them Krachel. I always found that name to be boring and meaningless. Even in Arabic, it’s such a stupid name for such wonderful fluff.
I called them brioches.
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For this Sunday, I am bringing you one of the classic of all classics, it’s called Baghrir. It’s a Moroccan pancake that I grew up eating on weekends and holidays and boy did I love it!
Today you will get to love it too. And the best part is, this pancake is vegan friendly.
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Ah bread, the corner stone of the North-African Diet. It’s true, Moroccans eat bread like none other. It’s made every morning, by most mamas at home and every kid who grew up on the tip of Africa knows that his mom’s bread is the best. I’m no different. However, I do think that my Moroccan bread kicks butt.
You know why? It’s my mom’s recipe. Improved with a touch of Idriss.
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