World Library  
Flag as Inappropriate
Email this Article

Berber cuisine

Article Id: WHEBN0006203031
Reproduction Date:

Title: Berber cuisine  
Author: World Heritage Encyclopedia
Language: English
Subject: Moroccan cuisine, Libyan cuisine, Arab cuisine, Baghrir, Beer in Morocco
Collection:
Publisher: World Heritage Encyclopedia
Publication
Date:
 

Berber cuisine

The Amazigh (Berber) cuisine is considered as a traditional cuisine which 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:

  • 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.
  • Mamita A pan full with different kinds of vegetables, meat and a lot of spices.
  • Pastilla – (Berber: besṭila)
  • Tajine, a very diversified dish, made in various forms:
  • 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.

See also

References

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



This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 



Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.