Thousand-Hole Crepes · Berber Breakfast
Tighrifine
Photo: Wikipwomen / Wikimedia Commons · CC BY-SA 4.0
Across Algeria the same hole-covered crepe goes by several names, including baghrir and ghrayef, and the Kabyle word tighrifine shares the same root as ghrayef.
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
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