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 but tasty simplicity. It is based primarily with products from the farm, organic ingredients, on corn, barley, ewe's milk, goat cheese, butter, honey, meat, and game.
The principal Moroccan Berber food is::
-
Couscous, a Worldwide
known
Dish
- Tajine, very diversified dish, made in various forms:
- Tajine with Chicken, Lemon and with olives
- Tajine with tuna
- Tajine with sardines
- Tajine with Lamb meat and with Caramelized Plum
- Tajine with Plums
- Tajine with legumes and Endives
- Tajine with Turkeys with Potatoes
- Pastilla
- Tajine
- bread made with traditional yeast
- "Bouchiar" (fine wafer without yeast soaked with butter and natural honey)
- "Bourjeje" (pancake made containing flour, of eggs, yeast and salt)
- "Tahricht" (containing offal: brain, tripe, lung, heart: these ingredients are rolled up with the intestines on a stick of oak and cooked on embers.)
The Moroccan Berber Cuisine is cooked in ovens, designed especially for this use.
