2 pillars of the Souss Massa cooking: Tajine and Couscous.
Location: Souss Massa region
The flavors of the Berber tagine find their roots in the Atlas Mountains. Each family has its own magic recipe, meat or fish accompanied by vegetables or dried fruits… The Sousi take advantage of the many products offered by their region to vary the tastes.
With lamb, veal, chicken or exclusively with vegetables, the ingredients are spiced and drizzled with olive oil, then left over low heat.
Couscous is his national dish and accompanies all major events. It is one of the emblematic dishes of Amazigh gastronomy.
This dish, which is based on durum wheat semolina, is most often served with a vegetable stew accompanied by meat.
Couscous from the Souss region is very varied in terms of the vegetables served. These include carrots, squash, turnips, zucchini, eggplant and many others.
Baddaz: is a variation of couscous, prepared from cornmeal. It is found in chicken, meat or even fish and you will taste the argan oil.
Traditional couscous with seven vegetables: concocted with meat or chicken, carrots, turnips, a slice of pumpkin, zucchini, eggplant, onions and a stalk of celery, oil and spices.
Berber tagine: Simmered over low heat, it is made with lamb, veal, chicken or exclusively with vegetables. The ingredients are carefully spiced and drizzled with olive oil.
Berkouks: Traditional Amazigh dish, prepared with pasta made from durum wheat semolina. The dish is served with the traditional Amlou made from ground almonds, argan oil and honey.
Tafernout bread: it is the daily bread of Souss Massa. Tafernout bread is served with tagines and it is also eaten soaked in argan oil, olive oil and different kinds of honey or amlou.
Mint tea: of course !!