Buried pies are the Amazigh pizza in morocco

The inhabitants of the Sahara region in Morocco like to joke that the "buried" pies traditionally baked in the sands of this region is the version invented by the Amazigh of the "pizza."

The Sahara region of Morocco is home to outdated culinary methods that enable the Amazigh, traditionally a nomadic ethnic group, to survive in unfavorable and harsh environments by providing them with the means to achieve this goal.

The nature of the food cooked in these areas does not fit the complexity of modern times, including machines and machines, but it suits the skill and determination of the inhabitants of this desert region.

One of the most famous foods in this area is"buried" pies, which is a stuffed flat piece of bread, made with a limited number of basic ingredients. It is traditionally baked in a sand pit with a fire or a clay stove.

For many years, these pies formed a healthy and useful meal for many Bedouin families, who lived on the outskirts of the "Arq al-Shabi" dunes area near the border with Algeria.

Once the bread is cooked, they are very similar to pizza, to the extent that they are locally called "Amazigh pizza".

However, regardless of the filler components, there is agreement on one thing throughout the Sahara region that recourse to the original and traditional methods of preparing the "buried" - whether by placing it in a sand hole or using a clay fireplace for this purpose - To have a tasteful pancake is the most exciting of all.

This delight is complemented by the unique smoky taste of these pies, which can not be obtained if it is "buried" in a familiar or ordinary modern oven.

Nowadays, "buried" lovers can often find them in modest Amazigh restaurants, specializing in fast and ready meals such as pizzas, and in the desert town of( Risani), which is famous for its traditional color of food.

If you want to eat the "buried" during your visit to this town, you will find a small and very modest restaurants in the small streets of the market there.

These restaurants are often too busy and too busy to get some customers to stand in line for more than an hour waiting for their meals.

This happens in the light of the cooks busy taking out and introducing the pancakes in large ovens, also used to prepare fresh bread, and also - in low heat - meat, whether lamb or meat in a long time, beside the chicken, which is placed in those furnaces complete without cutting.

relatively small restaurants of Risani are similar to their fast-food counterparts, where pizza pies are packed to cardboard boxes for customers who want to eat in places other than the restaurant itself.

In the end, you can say that these pancakes are an ideal meal, for those who want a color of food can be distributed and distributed to a number of people, before embarking on a trip across the Sahara region in Morocco.

#arab
#busy
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