A Berber Feast for Yennayer 2026: Traditional Dishes to Celebrate Algerian, Tunisian and Moroccan Culture

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Yennayer, the Berber New Year, is a time for renewal, unity, and joy across North Africa. At its heart lies food, bringing families together around age-old dishes that tell stories of our history and identity. This year, join us as we explore three classic Berber recipes to share with loved ones, honoring our heritage while embracing the future.

History

Yennayer, falling on January 12th in the Gregorian calendar but on the first day of the Berber month Tamesguent, has been celebrated for millennia. With roots dating back to pre-Islamic times, it is a deeply rooted celebration that reflects our rich cultural tapestry. The dishes prepared during Yennayer are often those passed down through generations, each one a testament to the resilience and creativity of the Berber people.

Tagine of Lamb and Prunes

Serves 6

Ingredients:

• 1.5 kg bone-in lamb shoulder, cut into large chunks by your butcher
• 400 g pitted prunes
• 2 large onions, finely chopped
• 6 cloves of garlic, crushed
• 3 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp ground ginger
• ½ tsp cinnamon
• Salt and black pepper to taste
• 3 tbsp honey
• 2 tbsp rose water
• 1 litre of lamb stock
• 3 dried bay leaves
• A handful of fresh coriander, chopped

Step-by-Step Instructions:

Prep time: 20 minutes | Cook time: 1 hour 45 minutes | Difficulty: Medium

1. Brown the lamb: Heat olive oil in a large tagine or heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, about 8 minutes total. Season with salt, pepper, cumin, coriander, paprika, and ginger.
2. Add aromatics: Add the chopped onions and crushed garlic to the pot, sauté until softened and fragrant.
3. Deglaze and add liquid: Pour in rose water and honey, stirring to combine. Add lamb stock and bay leaves. Bring to a boil, then reduce to a simmer.
4. Slow cook the lamb: Cover and let simmer for 1 hour. After an hour, add prunes and cook for another 30 minutes until tender and flavors have melded.

Tips for Success:

For the best results, use a tagine if you have one — the conical shape helps retain moisture and flavors. If not, a heavy pot with a tight-fitting lid works well too.

• Let the lamb rest before serving to allow the juices to settle.
• Adjust seasoning to taste at the end of cooking.

Brik (Tunisian Fried Pastries)

Makes 12 briks

Ingredients:

• 500 g filo pastry, thawed
• 300 ml olive oil for frying
• 12 hard-boiled eggs
• 600 g harissa paste
• 2 cups of chickpeas, cooked and drained
• 1 cup of parsley, finely chopped
• Salt and black pepper to taste

Step-by-Step Instructions:

Prep time: 30 minutes | Cook time: 25 minutes | Difficulty: Medium

1. Prepare the filling: Mix harissa paste, chickpeas, and parsley in a large bowl. Season to taste.
2. Wrap the briks: Lay out filo pastry sheets one at a time on a lightly floured surface. Brush with olive oil. Place a spoonful of filling on the bottom half of each sheet, followed by an egg and a pinch of salt. Fold the pastry over to enclose the filling, creating a triangle shape.
3. Fry the briks: Heat olive oil in a large frying pan over medium-high heat. Gently place triangles seam-side down in the oil and cook until golden brown on both sides, about 3 minutes per side.

Tips for Success:

Work quickly when wrapping the briks to prevent the pastry from drying out.

• Adjust seasoning of filling to taste.

Moroccan Couscous with Seven Vegetables

Serves 6

Ingredients:

• 500 g medium-grain couscous — not instant couscous if you can help it
• 800 g bone-in lamb shoulder, cut into large chunks by your butcher
• 3 medium carrots, peeled and halved
• 3 medium courgettes, halved lengthways
• 2 medium turnips, peeled and quartered
• 400 g canned chickpeas, drained and rinsed
• 2 large tomatoes, quartered
• 1 large onion, finely chopped
• 4 tbsp olive oil
• 2 tsp ras el hanout
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Salt and black pepper to taste
• Fresh coriander, a large handful, chopped

Step-by-Step Instructions:

Prep time: 25 minutes | Cook time: 1 hour 30 minutes | Difficulty: Medium

1. Brown the lamb: Heat olive oil in the bottom of your couscoussier or a large heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, about 8 minutes total.
2. Build the broth: In the same pot, fry the onion until soft and golden, about 5 minutes. Add the ras el hanout, cumin, coriander, and cinnamon, stir for 30 seconds until fragrant. Return the lamb, add 1.5 litres of water, season generously with salt and pepper. Bring to a boil, then reduce to a gentle simmer.
3. Add the vegetables in stages: After 30 minutes of simmering, add the carrots and turnips — they need the most time. After another 20 minutes, add the tomatoes, courgettes, and chickpeas. Taste the broth and adjust seasoning.
4. Prepare the couscous: Place couscous in a large bowl, drizzle with 2 tbsp olive oil and rub between your palms to coat each grain. Add 300 ml of warm salted water, stir, and leave to absorb 5 minutes. Rake with a fork to separate grains.
5. Steam the couscous: Place couscous in the top of the couscoussier and steam over the broth for 20 minutes. Remove, break up any clumps with a fork, add a knob of butter, and return to steam a further 10 minutes until perfectly fluffy.

Tips for Success:

The difference between good couscous and great couscous usually comes down to a few small details that experienced cooks know by instinct.

• Never stir couscous while it steams — lift and fluff gently with a fork only after removing from heat.
• If grains are clumping, add a tiny drizzle of olive oil and work it in with your fingertips.
• The broth should be fragrant and slightly reduced — if it tastes thin, simmer uncovered 10 minutes to reduce the liquid.

Conclusion:

Yennayer is a time to honor our shared heritage and celebrate the diverse traditions that define us as a people. With these three classic Berber dishes at your table, you’ll be joining generations of families in sharing stories, laughter, and love. Happy Yennayer, and may your year ahead be filled with joy and prosperity!