Aghrum

Aghrum akourane is a semolina flatbread associated here with Béjaïa in Little Kabylia, Algeria. Samira’s version combines semolina, olive oil, water, salt and a little baker’s yeast.

The wheat semolina gives a gentle cereal flavour, rounded by olive oil. Salt provides the simple seasoning without an elaborate spice mixture.

The bread is a flat, round, fork-pricked galette with a crisp surface and tender centre. It accompanies everyday meals, or is eaten on its own with olive oil in the source’s serving suggestions.