Tinifghani cuisine

Tinifghani cuisine is a traditional cuisine with a varied history and influence of numerous flavors from distinct regions of Abayad. The traditional cuisine draw influence from Abayad’s Bula Mountains, as well as its more heavily populated coastal regions and cities. Tinifghani cuisine often differs from one area to another within Abayad. For this reason, every dish has a distinct and unique identity according to the specific region it originates from, with some dishes estimated to be over a thousand years old.

One universal that can be observed of all Tinifghani cuisines is their love of tea. Tinifhani do not share a love of coffee with the Lowlander Abayadis, and instead cling proudly to the various herbal teas that they and their ancestors have enjoyed for centuries. True tea is enjoyed by them in great amounts as well, especially in the south.

Northern Cuisine
Traditional cuisine of those Tinifghani who live in the northern mountains revolves around mutton, goat, beef, and horse meat, as well as various dairy products. The preparation techniques and major ingredients have strongly been influenced by their people’s historically nomadic way of life. Thus, numerous cooking techniques are conducive to the long-term preservation of food. Mutton and beef are the most coveted meats, although many cannot afford them regularly. Meat in various forms has always been an essential part of their cuisine; among the most popular meat dishes are horse meat sausages, roasted sheep liver, serbilind (a dish containing shredded meat and cereals stuffed in a sheep’s stomach and boiled, and various other delicacies.

Karshan is considered to be the official dish of the Northern Tinifghani. It consists of horse meat (or mutton/beef) boiled in its own broth for several hours and served over either rice or roasted barley sprinkled with parsley. Meaning “five fingers” in the Tinifghani language, karshan is typically eaten with the hands and its most often made during a feast to celebrate the birth of a new child, an important birthday, or to mourn a death in the family. If mutton is used rather than horse meat, a boiled sheep’s head is placed on the table in front of the most honored guest, who cuts bits and parts off of the heads and must offer them around to other guests at the table.

Lowland Cuisine
Most “Lowland” Tinifghani live in Northern Abayad, in the shadow of the Northern Bula Mountains on either side. There is a great deal of grain farming in these regions, so flatbreads and yeast breads are both of great importance. Mutton is the most popular variety of meat due to the abundance of sheep in the region, although cattle are kept by some as a status symbol. In Abayad’s northwest, the dish known as hesine is commonly prepared for guests: it is made with wild rice, pieces of meat, grated carrots, and onions. It is normally cooking in a pot over an open fire; chickpeas, raisins, or fruit may be added for variation. Although often prepared at home for guests, it can also be made for certain special occasions, such as weddings, where it is often prepared in very large amounts.

Other notable Lowland Tinifghani dishes include: birevebirin, a soup made of large pieces of fatty meat (usually mutton) and fresh vegetables; lepik, stuffed pockets of dough served as an appetizer or main course, kevrosk, a kind of bun stuffed with meat and vegetables before being steamed, and various bebabs.

Southern Cuisine
Unlike their Northern and Lowland counterparts, Southern Tinifghani cuisine represents a mixture that is much closer to conventional Abayadi cuisine in taste and preparation of the dishes, as well as addition of various spices and flavor additives. Contemporary Southern Tinifghani cuisine retains traditional methods of preparation while incorporating more modern ingredients and techniques. Their dishes have traditionally been cooked with copper utensils in copper cookware, with copper bowls and plates being used as serving dishes.

Traditional Southern Cuisine is famous for an abundance of vegetables and greens from the south’s fertile valleys, used seasonally in dishes. Fresh herbs, including mint, cilantro, dill, basil, parsley, tarragon, leeks, chives, thyme, marjoram, and green onion are all popular and accompany main dishes on the table. Climatic diversity and fertility of the land are reflected in the regional dishes, including some drawing from the sea itself thanks to their proximity to it. Popular dishes include tu, a lamb soup existing in several regional varieties with the additional of different vegetables; kadog, a fried turnover with a filling of greens and minced meat; and bardush, a kind of fish dumpling.