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Stack of Moroccan-Belgian waffles drizzled with saffron honey, topped with chopped pistachios and pomegranate seeds, saffron threads scattered on a white plate.

Moroccan-Belgian Fusion Waffle

Crisp semolina waffle scented with orange-blossom water and drizzled in saffron honey. A brunch trip from Brussels to Marrakech in one bite.
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Prep Time 10 minutes
Cook Time 15 minutes
15 minutes
Total Time 40 minutes
Course Breakfast
Cuisine belgi-moroccan
Servings 4
Calories 290 kcal

Equipment

  • Waffle iron
  • Whisk
  • Mixing bowls
  • Wirerack

Ingredients
  

Waffle

  • 1 cup(120 g) all-purpose flour
  • ½ cup (80 g) fine semolina
  • 2 Tbsp light brown sugar
  • 2 Tbsp baking powder
  • ½ Tbsp ground cinnamon
  • ¼ Tbsp fine sea salt
  • 1 cup (240 ml) whole milk
  • 2 large eggs separated
  • 3 Tbsp unsalted butter melted
  • 1 Tbsp orange-blossom water
  • 1 small orange Zest
  • ¼ cup toasted sliced almonds (optional)

Saffron-Honey Drizzle

  • ¼ cup(60 ml) good-quality honey
  • Pinch saffron threads
  • 1 Tbsp very hot water

Instructions
 

 Make the Waffle

  • Whisk flour, semolina, sugar, baking powder, cinnamon, and salt.
  • In a second bowl, mix milk, egg yolks, melted butter, orange-blossom water, and zest.
  • Combine wet and dry; rest 10 min to hydrate semolina.
  • Beat egg whites to soft peaks; fold into batter.
  • Grease hot waffle iron; cook 3–4 min per batch until golden

Prepare the Drizzle & Serve

  • Crush saffron, bloom in hot water 5 min, stir into honey.
  • Stack waffles, drizzle warm saffron honey, sprinkle.

Notes

Notes 

  1. Make-Ahead: Cool on a rack, freeze in a single layer, then bag. Toast from frozen 3 min.
  2. Dairy-Free Option: Use oat milk and coconut oil.
  3. Gluten-Free Option: 1:1 GF flour + fine cornmeal for crunch.