Traditional Foods
Usay Recipe
Traditional Amazigh Soup - A nutritious soup made from grains and herbs, popular in rural areas.
Lbssis
Roasted Barley Flour Mix - A mixture of roasted barley flour and butter or olive oil, eaten for breakfast or as a quick snack.
Takla (Asida)
Traditional Porridge - Made from corn or barley flour, often served during Amazigh New Year celebrations.
Berkouks
Amazigh Hand-Rolled Pasta - Small pasta balls cooked in a spiced vegetable or meat broth.
Akorn Ajay
Amazigh Flatbread - A traditional flatbread, often baked in clay ovens and enjoyed with stews or soups.
Adkhs
Smoky Amazigh Couscous - A unique version of couscous with a smoky flavor, paired with vegetables or meat.
Azkif Ibrin
Fermented Yogurt Dish - A blend of fermented milk and grains, a staple in Amazigh cuisine.
Talkhsha
Meat and Grain Stew - A rich and hearty stew made with dried meat and cracked wheat.
Tajine Recipe
Iconic Moroccan Stew - Slow-cooked dish made with meat, vegetables, and fragrant spices.
Asliman Recipe
Boiled Whole Grains - A simple yet wholesome dish of boiled grains, typically paired with milk or butter.
Zit Argan Recipe
Argan Oil - Precious oil extracted from argan tree nuts, used in cooking and cosmetics.
Amlou
Argan Almond Spread - A rich and creamy spread made from almonds, honey, and argan oil.
Urkimn
Amazigh Dried Meat - Preserved meat traditionally used in stews and soups for added flavor.
Afanza
Amazigh Vegetable Soup - A hearty soup made with seasonal vegetables, herbs, and sometimes grains.
Awil
Barley Drink - A refreshing Amazigh drink made from fermented barley, served cold.
Tagharin
Amazigh Pancakes - Thin and layered pancakes served with butter and honey for breakfast or snacks.
Rfissa
Moroccan Shredded Bread Dish - A celebratory dish of shredded flatbread soaked in a spiced chicken and lentil sauce.
Ifulusen
Roasted Grains Snack - Grains roasted until golden, eaten as a crunchy and flavorful snack.
Ilawan
Amazigh Cornbread - A dense, flavorful cornbread traditionally baked in clay ovens.