Berber cuisine

The Amazigh (Berber) cuisine is a traditional cuisine which has evolved greatly 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 can 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 couscous, shakshouka, harissa, makroudh, harira, and ahriche.

Foods and dishes

Couscous with vegetables

Berber foods and dishes include:

Bouchiar (fine wafer without yeast soaked with butter and natural honey)
Bourjeje (pancake made containing flour, eggs, yeast and salt)
Bread made with traditional yeast
Couscous, a dish enjoyed worldwide
Mechoui or lamb barbecue - a whole sheep roasted in artisanal ovens designed especially for this use. The sheep is coated with natural butter, which makes it tastier. This dish is mainly designed to be served at festivities.
Tahricht (containing offal: brain, tripe, lung, heart; these ingredients are rolled up with the intestines on a stick of oak and cooked on embers)

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.

References

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

African cuisine

National cuisines	Algeria Angola Benin Botswana Burkina Faso Burundi Cameroon Central African Republic Chad Congo Djibouti Egypt Equatorial Guinea Eritrea Ethiopia Gabon Gambia Ghana Guinea Guinea-Bissau Ivory Coast Kenya Lesotho Liberia Libya Madagascar Malawi Mali Mauritania Mauritius Morocco Mozambique Namibia Niger Nigeria Rwanda Saint Helena São Tomé and Príncipe Senegal Seychelles Sierra Leone Somalia South Africa Sudan Swaziland Tanzania Togo Tunisia Uganda Western Sahara Zambia Zimbabwe

Ethnic and regional cuisines	Arab Berber Jewish Mediterranean North African West African Zanzibar

Lists	List of African cuisines List of African dishes

Category

Cuisines

Regional	African North West list Americas North South list Asian Central South list Bengal Caribbean Caucasian European Central Eastern list Global Latin American Mediterranean Middle Eastern Levantine Oceanic

National	Afghan Albanian Algerian Angolan Argentine Armenian Ashanti Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bissau-Guinean Bolivian Bosnia and Herzegovina Botswana Brazilian British English Scottish Welsh Cornish Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Canadian Chinese Central African Republic Chadian Chilean Chinese Colombian Congolese Croatian Cuban Cypriot Czech Danish Djiboutian Dominican Dominican Republic Dutch Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitan Gabonese Gambian Georgian German Ghanaian Greek Guatemalan Guinean Haitian Honduran Hong Kong Hungarian Icelandic Indian Indonesian Iranian Iraqi Irish Israeli Italian Sicilian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Kenyan Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macau Macedonian Malagasy Malawian Malaysian Malay Chinese Indian Eurasian Malian Maltese Mauritanian Mauritian Mexican Moldovan Mongolian Moroccan Mozambican Namibian Nepalese New Zealand Nigerian Nigerien Norwegian Niuean Omani Pakistani Palestinian Panamanian Peruvian Polish Portuguese Qatari Romanian Russian Rwandan Salvadoran Saint Helena Saint Lucian Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychelles Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Basque Catalan Galician Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Thai Tibetan Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian United States American Chinese New American Uruguayan Uzbek Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean

Ethnic and religious	Ainu American Chinese Arab Assyrian Balochi Balinese Batak Berber Betawi Buddhist Cajun Cantonese Chinese Indonesian Chinese Islamic Circassian Crimean Tatar Inuit Greek American Italian American Javanese Jewish Sephardic Mizrahi Bukharan Syrian Jewish Komi Kurdish Livonian Louisiana Creole Malay Manado Maharashtrian Mordovian Native American Okinawan Padang Parsi Pashtun Pennsylvania Dutch Peranakan Punjabi Sami Sindhi Sundanese Tatar Udmurt Yamal Zanzibari

Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical South Asian History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet

Styles	Cuisine classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle

Lists	List of cuisines Lists of prepared foods

Food portal Drink portal Category Commons Cookbook WikiProject

This article is issued from Wikipedia - version of the Saturday, April 23, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.

Berber cuisine

Foods and dishes

See also

References