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Local gastronomy — Illizi
Illizian cuisine embraces Tuareg and Saharan traditions. Saharan tajine, slow-cooked, blends desert meat, vegetables, and spices. Aghroum, sweet couscous with dates and honey, is traditional festive dish. Berber tea, ritually prepared with mint, is essential: three glasses, progressively sweeter, rhythm conversations and hospitality. Dates (Deglet Noor, Ghars) are daily staple. Camel milk, ancestral Tuareg food, offers essential nutrients. Traditional bread baked in sand. Each meal celebrates survival in aridity.
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