Amazigh cuisine

Amazigh
nutrition Integrated and balanced nutrition ensure the health and vitality of the body and the activity of various organs and organs, because the food consumed under the materials necessary for the growth and maintenance of the body such as protides, sugars, vitamins and various minerals that provide the body energy necessary for various activities of the day.

International dishes vary according to various factors, including natural, climatic, religious and cultural.

What are the characteristics of Amazigh cooking? What are the main dishes in Amazigh human meals? I will go to some local dishes at least in my town, and according to my own information I apologize to the chefs if I am bothered by this profession or I am wrong in the way of preparation.
Al-Basra (Thamraqat) is a porridge made of dried julpans or beans after being boiled in water and kneaded by a spoon called "Thakakat" in a clay cooker (ribometh) with olive oil and kimono. It is recommended to eat with hot barley bread, Green and hot pepper and a fridge of tea ... and good appetizers The
pheasant is rich in starch energy, so our ancestors would break it before going to their farming and grazing work and they are cooling calories to resist the winter cold.
The legumes (Egdion), a porridge prepared by some herbs such as Thizinet and Amsouar, are purified and cut into small pieces, which are boiled in water with a little barley flour in a jar known as ribometh, stirred by thakakat and then eaten with bread. ....Bon appetite .
The legumes are rich in digestible fibers and several vitamins and mineral salts, which are the vegetarian diet. The exclusive diet of vegetarians, representatives of the environment, and
zakmeth and ozan, are prepared by the barley before yellowing and its final maturity (imams) harvest the ears and isolate the love On the straw was slightly sautéed in (Echkhar) Fouf fire and then grind a fine flour until it is accurate, eaten after kneading in warm water in the form of kuirat with tea ...... Good appetite.
Or crush the imams in the traditional mill in the form of a girl (weights) and then cook with the meat of the head and the traditional wooden spoon ...... and always good appetites.
Yuzan and Thazmeth are grown on several vitamins, especially vitamin B1.

Due to the lack of information I will just mention some Amazigh cuisine that we still remember in the time of Piedsa and Hamburger, waiting for your contributions to the Amazigh cooking in all of northern Africa:
Zambo, Zakana, Aharor, Thagawan, Atriz, Arvis,
Rokdid, Thafithi, Rasmanath, .......

kitchen is rich Amazigh health specialties appetite and I Sadkr some of them And of course it is from the kitchen of my village
Soxo Detirkmin Ntmazert = couscous turnips dialal country and to note the gesture of unity and weight of ten small gestures and taste very very good and Kedar Bohdo without vegetables with a large Dial meat and hot pepper and Oud oil and salty in Albarma either couscous Kittfur ordinary
Takla = porridge is the form of barley flour and water and Zeitalod and Malhomenin Tntebouha Tnahto Amaaha Argan oil or margarine Udi who is
Skso = Doosei is Alexkso Pavrash , a kind of green herbal health is even Kitqta condition mallow and Kedar Valbermh on the country Trivhalfatt del
Brcox = This is a semolina flour and Mvur Meziane Mnintnahtoh TEN Avqoh with honey and Amilo