Thighrifine or Baghrir is found in Algeria, Morocco, the Middle East and other countries ( with a different name).
Traditionally, these pancakes are cooked on a clay griddle called Tajine in Arabic and Adhajine in the Kabyle dialect.
Thighrifine Lehwal are stuffed pancakes or stuffed Baghrir. The stuffing is made of cooked onions, garlics, tomatoes, cilantro, spices and more.
Thighrifine Lehwal are served drizzled with olive oil . They can be eaten for lunch or dinner or as a snack just like pizza. They are preferably eaten during winter or in cold days in Kabylie region of Algeria. This recipe is typical to the region of Great Kabylie in Algeria.
In the old days in the mountain region of Kabylie in Algeria, these stuffed pancakes or Thighrifine Lehwal are made on a fire place called Al Kanoun. The whole family gather around the mother or grand mother who prepares Thighrifine Lehwel and eat them as soon as they come out of the heat. It’s a great family gathering around Al kanoun in winter time.
The first Thighrifine were originally made with semolina, yeast, salt and water without the add of baking powder and flour. They were obviously made by hands without an electric mixer.
The semolina, yeast and salt were put in a large dish called Tharvouth or L’jefna in the Kabyle dialect and the water is poured gradually while the batter is mixed with a palm of hand. That takes time to get to the right pancake consistency. Now this can be prepared using a stand mixer, blender or a hand mixer, thanks to technology!
You can mix the filling ingredients and use them raw without cooking them but I personally prefer to cook them.
North African Stuffed Pancakes – Recipe from the Kabylie region of Algeria -Thighrifine Lehwal
Ingredients
- 3 cups fine semolina
- 1/2 cup all purpose flour
- 1 tbsp dry active yeast
- 1 tsp granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- About 4 cups warm water
- Olive oil for serving
Filling or stuffing
- 2 medium onions, chopped
- 3 medium tomatoes, diced
- 1 tbsp minced garlic
- 1 tbsp paprika
- 1 tbsp tomato paste
- 2 tbsp chopped parsley
- 2 tbsp chopped cilantro
- 1 tsp ginger powder
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander powder
- Salt, pepper to taste
- 2 tbsp olive oil
- 1 tbsp pepper flakes (more or less and it’s optional)
Instructions
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Put the yeast and sugar in 1 cup warm water and let it proof.
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In a bowl of a stand mixer, put sifted flour, semolina and salt. Mix with a spoon.
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Add the yeast mixture and the 3 remaining cups of water.
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Whisk everything for about 10 minutes.
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Cover the bowl with plastic wrap and let rest for at least 20 minutes.
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Prepare the pancake filling called Lehwel in Kabyle dialect.
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Put olive oil in a saucepan over medium heat.
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Add chopped onion and minced garlic.
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Season with salt, pepper, ginger, turmeric, cumin and coriander.
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Add paprika and tomato paste. You can add pepper flakes if you like spicy food.
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Cook for about 2 minutes.
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Add the diced tomatoes, cilantro and parsley.
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Stir for 1 to 2 minutes then add about 1 cup hot water.
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Let cook until the liquid evaporates.
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Remove from heat and let cool.
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Get back to the pancake batter.
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Add 1 teaspoon baking powder to the batter and mix it really well.
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Start cooking the pancakes or Thighrifine (or Baghrir).
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Pour about a laddle of the batter in the center of the pan (it will spread but you can help spread it with the back of the laddle).
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Once the pancake starts to bubble, cover it with a lid and let cook for about 3 minutes or until it’s completely dry. Check the bottom of the pancake if it is cooked.
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Place it in a plate using a metal spatula.
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You may need to clean the center of the pan by putting few drops of oil and clean with an old kitchen towel or paper towel.
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Pour a laddle of batter in the center of the pan to cook the second pancake (you may need to reduce the heat then increase it as needed).
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Spread the filling on the first cooked pancake.
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Once the second pancake starts to bubble, place the first pancake with the filling on it.
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Let cook uncovered for few minutes.
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There is another way to stuff the pancakes.
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Cook 1 pancake and set it aside.
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Pour a ladle of batter in the pan and once the holes form and the pancake start to set but not coooked yet, spread the onion tomato filling or staffing on it.
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Place the cooked pancake on top.
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Let the stuffed pancake cook for few minutes.
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Drizzle about 1 tablespoon (or more if you prefer) olive oil on the stuffed pancake in each side. Cut and enjoy.
Recipe Notes
- If you make Thighrifine or Baghrir without the filling, you will obtain about 10 pancakes.
- If the pancake batter is all bubbly after rest time, you may not need to add baking powder before cooking.
- If you tried to cook the first pancake and you don’t see much holes forming, then you need to add baking powder to the batter right before cooking them.
- You can make these pancakes with fine semolina only.
- You can mix the filling ingredients and use them raw without cooking them.
- You can put the batter ingredients all at once in a bowl and mix well ( you don’t have to put the yeast in warm water to proof).
- You can use any of your favorite seasoning.