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The Berber cuisine (Arabic: المطبخ البربري), though lacking a singular and standardized culinary framework,[1] encompasses a diverse range of traditional dishes and influenced by the numerous flavours from distinct regions across North Africa.[2] There is no consistent Berber cuisine, and it has been exposed to various influences. Berbers' meal choices were shaped by local availability of foods and personal finances.[1] Berbers follow the same dietary laws and hygiene requirements as other Muslims. Ken Albala noted that "Describing meals as typically Berber is impossible–at best, they are samples of what is eaten in different regions by Berber families".[1]
Berber cuisine differs from one area to another within North Africa and West Africa (Mauritania). For this reason, every dish has a distinct and unique identity and taste according to the specific region it originates from in North Africa, with some dishes estimated to be more than a thousand years old. Zayanes of the region of Khénifra around the Middle Atlas have a cuisine of a remarkable simplicity. It is based primarily on corn, barley, ewe's milk, goat cheese, butter, honey, meat, and game.[3]
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