Berber cuisine for acculturation. Couscous and "tajine" are the principal dishes for special feasts and celebrations. "Much of the content of this article comes from , accessed July 31, 2006." Berber cuisine The Amazigh (Berber) cuisine is a traditional cuisine with a varied history and influence of numerous flavours from distinct regions across North Africa. The traditional cuisine draws influences from Morocco's Atlas mountains and heavily populated Berber cities and regions, as well as Algeria's Berber cities and regions. Berber cuisine differs from one area to another within North Africa. For this reason, every dish has a distinct and unique identity according
Names of the Berber people Sheba in the "Targum". According to Leo Africanus, "Amazigh" meant "free man". Etymologically, the name may be related to the well attested "aze" strong, "Tizzit" bravery, or "jeghegh" to be brave/courageous. Further it also has a cognate in the Tuareg word "Amajegh", meaning "noble". Names of the Berber people The ethnonym Berber dates to the 19th century, derived from "Barbary" the term for the Maghreb coast used during the early modern period, itself from Greek "barbaria" "land of barbarians". The contemporary self-designation current mostly in Morocco is "Imazighen" (singular "Amazigh"). This term is common in Morocco, especially among Central Atlas,