Berber cuisine

The Amazigh (Berber) cuisine is a traditional cuisine that has evolved little in the course of time.

Berber cuisine differs from one area to another within North Africa. Thus, it is not easy to speak about a typically Berber cuisine. A classification is essential, in order to emphasize the specificities of each Berber group. Zayanes of the region of Khénifra around the Middle Atlas have a cuisine of a remarkable simplicity. It is based primarily on corn, barley, ewe's milk, goat cheese, butter, honey, meat, and game. Popular authentic Berber dishes of Tunisian, Moroccan, Algerian, and Libyan cuisine include tajine, couscous, shakshouka, pastilla, msemen, merguez, asida, lablabi, harissa, makroudh, harira, sfenj, and ahriche.

Foods and dishes

Couscous with vegetables
Tajine with carrots

Berber foods and dishes include:

Although they are the original inhabitants of North Africa, Berbers lived in very contained communities, in spite of various incursions by Phoenicians, Romans, Byzantines, Arabs, Ottomans and French. Having been subject to limited external influences, these populations lived free from factors making for acculturation.

Couscous and tajine are the principal dishes for special feasts and celebrations.

See also


    Much of the content of this article comes from French-language Wikipedia article, accessed July 31, 2006.

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