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Was in the mountainous Kabyle region of northern Algeria and was served an old peasant feast dish that I’m trying to find an official recipe for.

It was translated to me as “Omelette Berber”

Basically you scramble some eggs then pour in semolina until you get a thick batter. Leave to rest for 1/2 hour. Then in a large pot you heat a good amount of olive oil and fry the batter gently till it hardens on the bottom, flip and so the same to the other side. Cut into wedges then simmer in a tomato, onion and herb stock till the semolina is cooked through.

Has anyone heard of this dish? Or can point me in the direction of an official recipe?
Thanks

The part of simmering in tomatoes is throwing me off, but your egg dish sounds like M'SHEWSHA. Very similar to french toast or pancake to me. I suppose these can be cut in wedges and simmered with tomatoes.

There is a good recipe for m’shewsha on Genius Kichen. The illustration shows it cut into wedges. It is served with honey, but I cannot see why you couldn’t team it up with a tomato spicy mix from one of the Berber omelette recipes on Google.
While I was researching semolina pancakes I found a recipe for Baghir, and now I realise that when I get tired of buttering crumpet rings and just use the batter as a pancake I was making something which actually had a name- Baghir.