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Local gastronomy — Bouira
Bouiri cuisine is typically Kabyle, anchored in mountain produce. Kabyle couscous with wild herbs (chiwa) and mutton is served with a green-chili and fresh-coriander sauce. Tajine zitoune with chicken and Kabylie black olives is a classic of celebrations. Kabyle flatbread (aghroum n'tamtount), baked on clay tagine, accompanies every meal, buttered and drizzled with cedar honey. Kabyle beignets (l'feqqas, tighrifin) are a pride. Djurdjura shepherds' goat cheeses are artisanal. Dried figs, raisins and Kabylie walnuts complete the offering. Traditional Kabyle coffee, strong and bitter, is served with a few drops of orange blossom water.
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