5 Images
Making baghrir for Ramadan
Chef Farid Zadi’s baghrir for Ramadan.
(Ricardo DeAratanha / Los Angeles Times)
Chef Farid Zadi mixes the batter by hand for his baghrir.
(Ricardo DeAratanha / Los Angeles Times)
Zadi cooks the baghrir after the batter starts to bubble. Unlike pancakes, the baghrir is cooked on just one side. It’s known as A Thousand Holes.
(Ricardo DeAratanha / Los Angeles Times)
The baghrir, a cross between a pancake and crepe, cooks in a cast-iron skillet.
(Ricardo DeAratanha / Los Angeles Times)
Chef Farid Zadi holds up some delicious “Baghrir.”
(Ricardo DeAratanha / Los Angeles Times)Copyright © 2024, Los Angeles Times | Terms of Service | Privacy Policy | CA Notice of Collection | Do Not Sell or Share My Personal Information