MoroccoTagoulla for Yennayer (Amazigh porridge)
Arabic name تاكلا الأمازيغية (يناير)
Original name Takla / Tagoulla n Innayr
Watch how it’s made
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Ingredients (5)
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Method
Bring the salted water to the boil in a pot over a medium heat.
Gradually add the barley or corn flour, stirring constantly and quickly with a wooden stick to prevent lumps.
Keep stirring and cooking over a low heat until the porridge thickens and becomes smooth and even, like a thick soup.
Pour the hot porridge into a large communal serving dish and make a well in the centre, filled with melted beldi butter or argan oil.
Traditionally, hide a single date stone in the dish: whoever finds it in their mouthful is considered lucky for the whole year. This is the main festive dish of the Amazigh New Year (Id Yennayer), shared by the whole family from one dish as a symbol of unity and blessing.
