A FOOD TRADITION

Amazigh Cuisine

Amazigh cuisine encompasses cooking traditions among communities of the Atlas, Rif, and southeastern and southwestern Morocco, with substantial variation between mountain, oasis, and coastal areas. Barley and wheat couscous, legumes, seasonal vegetables, olive oil, argan oil, preserved foods, and locally available lamb or goat are common foundations. Cooking often uses earthenware tagines, griddling, slow simmering, and communal preparation of couscous. Representative foods include barley couscous with vegetables, baddaz, a barley-based couscous associated with southern communities, and tahboult, a substantial herb and egg preparation. Amlou and other nut-based preparations also illustrate regional pantry traditions.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.