Restaurant owners in El Bayadh
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Local gastronomy — El Bayadh
El Bayadh cuisine reflects pastoral high-plateau traditions. Mutton couscous (renowned Hamra breed) is generously served on Sundays. Trida (homemade square pasta) in white sauce with dried vegetables accompanies celebrations. Mechoui (whole roasted mutton) marks major occasions. Barley flatbread (kesra) cooked on clay tagine accompanies every meal, buttered and drizzled with honey. Sweet fritures (zlabia, date makrout) are local prides. Arabic coffee and mint tea, sometimes with pine nuts, pace the days. Fermented milk (lben) and fresh goat cheeses are terroir products.
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