A FOOD TRADITION
Souss Cuisine
Souss cuisine comes from the Souss region and neighboring Anti-Atlas communities, where Amazigh foodways meet the agricultural and trading cultures of southern Morocco. Barley, durum wheat, argan oil, almonds, olives, dates, figs, vegetables, and goat or lamb are central, with preserved and dried ingredients helping bridge seasonal scarcity. Common techniques include steaming couscous, simmering grains and vegetables, baking breads, and grinding nuts into sauces or spreads. Examples include barley couscous, tagoula, a thick grain porridge, and amlou, a roasted almond and argan preparation traditionally served with bread. Regional variations are substantial.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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