The art of cooking:
Mascara area is distinguished by a variety of popular dishes due to the rural character of the area, and the most important are:
It is prepared by mixing an amount of flour with a little salt and water and kneading well with the palm of the hand until it becomes smooth and then cut into circles of dough, then pulled out well with the fingers of the hand until it becomes transparent and cooked on a special tray of rogag, and cut into Serving dish with accompanying broth, which mainly contains vegetables, rabbit meat and chicken, and garnished with Taamir
It is prepared from a dough consisting of wheat flour, salt and water and rubbed well and cut in circles, then saturated with grease, onions and hot spices, and cooked over a quiet embers fire in a traditional way, very similar to the “pitoza” eater, that is the origin of Pizza, it is recommended to serve it hot for dinner, which gives a feeling of warmth, especially in the winter season
It is a purely traditional food, served especially on Eid al-AdhaWhere the symbolized tchisha is wetted with water and left to dry, then the process is repeated for the second time. On the other hand, Bozlof broth is prepared (after it has been grilled, cut and boiled in a pot covered with water and rand, Onions and garlic) to add and cook with vegetables, minced garlic, coriander, chickpeas and spices represented by salt, black and red pepper, cinnamon, ginger, saffron, especially cumin.
We put the Tchisha in a serving dish, after adding a little butter to it, then put it with the prepared broth, and decorate it with bozalof , vegetables and chickpeas.