Zellij Mosaics, Couscous and Caftans: Preserving Maghrebi Heritage at UNESCO

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In 2019, the UNESCO Intangible Cultural Heritage List welcomed three distinctly North African traditions that have been celebrated for centuries – a testament to our rich history and heritage. From the exquisite mosaics of Zellij to the rhythmic dance of Gnawa, and the vibrant Caftans of Morocco – these emblems of Maghrebi culture serve as a powerful reminder of our cultural tapestry. In this piece, we delve into the artistry of Zellij mosaics, savor a traditional couscous recipe, and explore the empowering legacy of Caftan fashion – all while celebrating the beauty and diversity that defines our shared human experience.

History and Origins

Zellij mosaics have adorned mosques, palaces, and homes across North Africa for over a thousand years. This intricate craftsmanship can be traced back to the Romans who brought the art of mosaics to the region, but it was the Berbers who elevated the practice to an art form. Today, Zellij is recognized as a symbol of Moroccan and Algerian identity, with each region boasting its own unique techniques and designs – a testament to the cultural heritage that binds us together.

Ingredients (for Zellij mosaics)

• Tiles: glazed ceramic or marble, carefully selected for their vibrancy and durability
• Mortar: a mixture of lime, sand, and water, precisely calibrated to create the perfect bond between tiles
• Pigments: natural dyes made from plants, minerals, and insects, used to add depth and dimensionality to the mosaics
• Tesserae: small pieces of colored tile or stone, carefully cut and arranged to create intricate designs

Numbered steps with detail (for Zellij mosaics)

1. Design the pattern: sketch out your design, taking inspiration from traditional motifs such as flowers, geometric shapes, and animals. Use a ruler to transfer the design onto the tiles or tesserae – precision is key in this intricate process.
2. Mix the mortar: combine lime, sand, and water in a wheelbarrow or large bucket. The mixture should have the consistency of pancake batter – smooth, yet slightly chunky.
3. Lay the tiles: apply the mortar to the back of each tile with a small brush, then press it firmly into place on your surface. Make sure the edges are perfectly aligned and any gaps are filled – attention to detail is crucial in this process.

Tips for success (for Zellij mosaics)

• Allow the mortar to dry for 24 hours before applying the next layer of tiles – patience is key in this slow and deliberate process.
• Use a damp sponge to clean up any excess mortar or pigment – a gentle touch is required when working with these delicate materials.
• For intricate designs, consider hiring a skilled Zellij artisan for guidance and assistance – their expertise can be invaluable in bringing your design to life.

Variations (for Zellij mosaics)

Each region in North Africa has its own unique style of Zellij. In Fez, Morocco, the blue and green tiles are renowned for their stunning intricacy – a testament to the region’s rich cultural heritage. While in Chefchaouen, the iconic ‘blue city’ is famed for its vibrant shades of cobalt – a true celebration of color and beauty.

Couscous

Introduction

Every Friday across the Maghreb, the scent of slow-cooked lamb and seven vegetables drifts through the streets, signalling that couscous is on the table. This is not just a dish – it is a weekly ritual that brings families together, a symbol of hospitality so deeply rooted that in Morocco it is inscribed on UNESCO’s intangible cultural heritage list. Here we share an authentic recipe for you to try at home – a true celebration of community and culture.

Ingredients (serves 6)

• 500 g medium-grain couscous
• 800 g bone-in lamb shoulder
• 3 medium carrots
• 3 medium courgettes
• 2 medium turnips
• 400 g canned chickpeas
• 2 large tomatoes
• 1 large onion
• 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 (for Couscous)

1. Brown the lamb: heat olive oil in a large pot over medium-high heat. Add the lamb pieces and brown on all sides – this step sets the stage for the rich flavors to come.
2. Build the broth: fry the chopped onion until soft, then add ras el hanout, cumin, coriander, and cinnamon. Stir for 30 seconds before returning the lamb, adding water, salt, and pepper – a symphony of aromas begins to unfold.
3. Add the vegetables in stages: after simmering for 30 minutes, add carrots and turnips; then after another 20 minutes, tomatoes, courgettes, and chickpeas. Adjust seasoning to taste – patience is rewarded as the dish comes together.

Tips for success (for Couscous)

• Never stir couscous while it steams – a gentle touch is required when coaxing this delicate grain into its fluffy, tender form.
• If grains are clumping, add a tiny drizzle of olive oil and work it in with your fingertips – a little bit of TLC goes a long way in this process.
• The broth should be fragrant and slightly reduced – if it tastes thin, simmer uncovered for 10 minutes before serving, allowing the flavors to meld together harmoniously.

Serving (for Couscous)

Mound couscous in a large communal dish with vegetables arranged on top. Nestle lamb pieces in the center and ladle broth into separate bowls for guests to pour over as they like – the ritual of sharing this beloved dish is an integral part of its enduring appeal.