Thousand-Hole Crepes · Berber Breakfast
Tighrifine
Photo: Wikipwomen / Wikimedia Commons · CC BY-SA 4.0
The same spongy, hole-covered crepe goes by a different name in nearly every Algerian region — tighrifine around Tizi Ouzou, tiboudjajine near Béjaïa, baghrir elsewhere — yet it's essentially one dish.
Tighrifine are semolina crepes left to ferment slightly before cooking on one side only, so the batter's bubbles pop and set into hundreds of tiny holes across the surface. They're served warm, doused in melted butter and honey or fresh olive oil.
Why it's made this way: In Tizi Ouzou they're a winter weekend tradition, especially served with the season's first-pressed olive oil, and they make an appearance on the Berber New Year (Yennayer) table.
More from Algeria
Part of World of Street Food — 3248 dishes from 118 countries.
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