“Elbakbouka”, one of the most deeply rooted culinary traditions among Oujdi families

The dish of "Elbakbouka", prepared every year on the occasion of Eid Al-Adha (festival of sacrifice), is one of the most deeply rooted ancestral culinary traditions among Oujdi families. The women of Oujda take care during the first day of Eid to prepare this dish made from sheep tripe stuffed with minced liver, lung, intestines, and meat, all mixed with smoked rice and different kinds of spices. Once cooked, this dish is garnished with chickpeas.The researcher in the heritage of the Oriental region, Yahya Belkhou, stressed that the Oujdi woman plays a particular role during the days of Eid Al-Adha since she strives to prepare the various dishes dedicated to this very important religious festival, notably "Elbakbouka", which offers an unmissable opportunity for the extended family to gather around a delicious and substantial dish. "Elbakbouka", customarily served for lunch, is the secon…