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The Berber cuisine (Arabic: المطبخ البربري), though lacking a singular and standardized culinary framework, [1] encompasses a diverse range of traditional dishes and influenced by the numerous flavours from distinct regions across North Africa. [2] There is no consistent Berber cuisine, and it has been exposed to various influences.
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Tunisian cuisine varies from north to south, from the coast to the Atlas Mountains, from urban areas to the countryside, and along religious affiliations. For instance, the original inhabitants of Tunis (the Beldiya), do not use harissa much; they prefer milder food, and have also developed their own breads and desserts.
Berbers, or the Berber peoples, [a] also known as Amazigh [b] or Imazighen, [c] are a diverse grouping of distinct ethnic groups indigenous to North Africa who predate the arrival of Arabs in the Maghreb.
Arab Indonesian cuisine (Indonesian: Masakan Arab-Indonesia) is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style cuisine.Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz, Sudan and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. [1]
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
Matbucha (Arabic: مطبوخة; maṭbūkhah) is a North African [1] condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper, and slow-cooked for a number of hours. [2]
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