Restaurant owners in Djelfa
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Local gastronomy — Djelfa
Djelfaoui cuisine is typical of the high plateaus. Mutton couscous (renowned Ouled Djellal breed) is Sunday's, generously served with smen (rancid butter). Mechoui (whole roasted mutton) marks celebrations and major occasions. Trida (homemade square pasta) in white sauce with dried vegetables accompanies celebrations. Barley flatbread (kesra) cooked on clay tagine, buttered and with local honey. Sweet fritures (zlabia, makroud) are a pride. Arabic coffee and mint tea pace the days. Fermented milk (lben) and fresh shepherd goat cheeses are terroir products. Cuisine remains pastoral and hearty.
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