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![]() Kabyle cooking is simple country fare, but rich and diverse given that it can vary from mountain village to mountain village. Tradition and authenticity are slowly being lost nowadays, but a modern touch is being brought to old recipes, especially in day-to-day cooking. In her introduction, Farida Ait Ferroukh, who is an ethnologist, talks about the most authentic type of Kabyle culinary art, replacing each and every basic ingredient or recipe in its sociological context in order to re-burnish Kabyle memories, their symbols, rituals and the meaning behind their festivals. ![]() ![]()
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really....very sweet




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