Berber Bread · Olive-Oil Galette
Aghroum (n'Zit)
Photo: Fayçal Rezkallah / Wikimedia Commons · CC BY-SA 4.0
The dough gets its distinctive sandy texture from being worked with fruity local olive oil rather than butter — a detail so tied to Tizi Ouzou's groves that the bread is named aghroum n'zit, 'bread of oil.'
Aghroum is a round Kabyle galette of semolina and flour dough, enriched with olive oil and cooked on a traditional clay tajine or griddle until it develops a lightly crumbly, golden crust.
Why it's made this way: Emblematic of the Tizi Ouzou area, aghroum reflects Kabylie's identity as olive-growing country, with families historically pressing their own oil each harvest to bake into the year's bread.
More from Algeria
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.