• gastronomy

Plural of “Aderno” which means “crepe” in Amazigh. It is a special festive preparation among the tribes of the Anti-Atlas region. The local population celebrates an ancient festival that bears the same name, which commences in mid-January and draws to a close around mid-March. Villages take turns hosting the festival, with families from the hosting village welcoming guests, including friends, acquaintances, and families from neighboring and distant villages.

The crepes, prepared for this occasion, are served as a welcoming treat for the guests or enjoyed during afternoon tea with honey, Argan and olive oils, and amlou””a highly characteristic product of the Souss region made from lightly roasted and ground almonds mixed with Argan oil and honey.

In the evening, after dinner, the festivities take place in a designated area of the village. The core essence of this celebration is to promote peace among the tribes that were once in conflict and, at the same time, to wish for a prosperous agricultural year for all.



2 cups semolina
1 cup flour
1 tsp salt
2 tbsp sugar
1 packet yeast (7g)
3-4 cups warm water
1 packet baking powder (8g)

Blend semolina, flour, salt, sugar, yeast, and baking powder.
Add warm water to make a smooth batter.
Rest 30-60 mins.
Pour batter onto a hot skillet.
Cook until surface dries; don’t flip. Serve hot with honey or butter.

More of culture