Editing Berbers (section)

=== Cuisine ===
{{Main|Berber cuisine}}{{Unreferenced section|date=May 2023}}
Berber cuisine is a traditional cuisine that has evolved little over time. It differs from one area to another between and within Berber groups.

Principal Berber foods are:
* [[Couscous]], a [[semolina]] staple dish
* [[Tajine]], a stew made in various forms
* [[Pastilla]], a meat pie traditionally made with [[squab]] (fledgling pigeon); today often made using chicken
* [[Bread]] made with traditional [[yeast]]
* {{lang|ber-Latn|Bouchiar}}, fine yeastless [[wafer]]s soaked in butter and natural [[honey]]
* {{lang|ber-Latn|Bourjeje}}, [[pancake]] containing flour, eggs, yeast, and salt
* {{lang|ber-Latn|Baghrir}}, light and spongy pancake made from flour, yeast, and salt; served hot and soaked in butter and {{lang|ber-Latn|tment}} ('honey').
* {{lang|ber-Latn|Tahricht}}, sheep [[offal]] (brains, tripe, lungs, and heart) rolled up with the intestines on an oak stick and cooked on embers in specially designed [[oven]]s. The meat is coated with [[butter]] to make it even tastier. This dish is served mainly at festivities.

Although they are the original inhabitants of North Africa, and in spite of numerous incursions by Phoenicians, Romans, Byzantines, Ottomans, and French, Berber groups lived in very contained communities. Having been subject to limited external influences, these populations lived free from [[acculturation|acculturating]] factors.

<gallery class="center" mode="packed">
File:MarrakeshTagine2.jpg|Customized [[tajine]]
File:Cuscus.jpg|[[Couscous]]
File:Tajine d'Elise with turkey.jpg|Turkey [[tajine]]
</gallery>