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Local gastronomy — Jijel
Jijel weds Kabyle cuisine with marine wealth. Sardines à l'escabèche, marinated in vinegar, onions and carrots, are the port's specialty. Couscous with octopus and cuttlefish blends fine semolina and seafood. Charcoal-grilled fish, sea bream and rock bass, are eaten facing the bay. Kabyle flatbread (aghroum n'tamtount) accompanies family meals, buttered and drizzled with mountain honey. Lamb tagine with dried figs reflects Kabyle heritage. Bourekat with tuna and anchovies are essentials. On the sweet side, baghrir (thousand-hole pancake) with local honey, and zlabia scented with orange blossom water. Regional figs and Boumahni muscat grapes complete the summer offering.
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