Chef Farid Zadi’s baghrir for Ramadan.
Chef Farid Zadi mixes the batter by hand for his baghrir.
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.
The baghrir, a cross between a pancake and crepe, cooks in a cast-iron skillet.
Chef Farid Zadi holds up some delicious “Baghrir.”
