Baghrir, a Maghrebi pancake related to crêpes, is commonly made with semolina.
Baghrir is a small, spongy pancake eaten across Algeria, Morocco, and Tunisia. Its batter commonly contains semolina, though flour may also be used. The grain gives the pancake a distinctive texture and helps produce its characteristic network of tiny holes.
Those holes are more than decoration: they absorb sauces exceptionally well. Baghrir is often served with a honey-and-butter mixture, but jam and other sweet toppings are also common. It appears at breakfast, as a snack, and during iftar in Ramadan.
Semolina is coarse flour traditionally made from durum wheat, not a separate grain such as corn or rye. Baghrir is therefore sometimes described as a semolina pancake, although recipes vary by region and household. Related Maghrebi pancakes and flatbreads, such as msemmen, use different folding and cooking techniques.