The Tibessian cuisine, as is the case in all the countries of the Maghreb, depends on grain products, olive oil and seasonal vegetables, but the region is characterized by an increasing tendency to use hot peppers and dry fruits that the south of the state has been producing in abundance since the passing of ages (dry plum) which indicates a civilized past
couscous dish main dishes in the kitchen Altbsa, a favorite in the winter, especially with the different availability of vegetables, but in the summer it weddings dish, bringing couscous flour and prepared by the women usually in the summer and retains part to separate Winter (Aula). One of the distinguishing features of the way this dish is served is that it is placed in a dish called the mashrad or the bowl, especially with the presence of a large number of people.
Al-Masfuf is also considered one of the dishes that characterize the Wilayat as it is heavily consumed in the holy month of Ramadan and is characterized by its richness in dry fruits, nuts and dates.
It is prepared in the region, especially in the winter season. It is characterized by the use of different spices, seasonal vegetables, and dry fruits such as plums, cloves, as well as khlei.
It is also one of the types of dishes that distinguish the Tebsi cuisine, as it is prepared either with a sweet taste with flour, butter and honey, or with a salty taste with red sauce.
including Al-Braj, Al-Rafis of all kinds, dumplings, Al-Malukha and other things that the Wilayat is known for.
Other traditional dishes
In addition to the couscous, the Berkkosh, Tebessa is distinguished by the presence of other dishes, especially Mahjouba, Raghda, Gharayef and other things that the Tebessa family cooks in different seasons.