Berber cuisine is the traditional cooking of the Berber (Amazigh) people, indigenous to North Africa and concentrated across Morocco, Algeria, Tunisia, Libya, and the Sahara. It draws on both Mediterranean coastal ingredients and Saharan staples, and is known for aromatic spicing and slow-cooked tagines.
Ras el hanout, a complex spice blend that can include cumin, cinnamon, ginger, turmeric, chili, cardamom, cloves, and rose petals, seasons tagines, couscous, and grilled meats and vegetables. Tagines -- named for the clay pot they're cooked in -- simmer meat, vegetables, and dried fruit together and are typically served over steamed couscous. Trade over the centuries also brought in olives, citrus, and dried fruit, and coastal communities add fish and shellfish to the repertoire.