Beghrir (also spelled baghrir), sometimes called the "thousand-hole pancake," is a spongy, yeasted semolina pancake eaten across Morocco, Algeria, and Tunisia.
Its name comes from Tamazight, a Berber language, where it is said to mean "too soft"; the thousand-hole nickname instead refers to the tiny steam holes that form across the surface as it cooks, not to the word's literal meaning.
The batter is made from semolina flour, a little all-purpose flour, yeast, and water, left to ferment for a few hours before being cooked on a hot griddle without flipping. It's traditionally served for breakfast or as a snack, soaked in honey and melted butter, which the holes help absorb.
Recipes vary by region and household, some add buttermilk for richness or use a specialized griddle to encourage the holes, but the fermented semolina batter and one-sided cooking stay constant.