HOSPITALITY

The savoir-vivre begins by different ways to welcome vistors with what is immediately available and presentable :

Milk, symbol of the purity of the intentions, peace desire; refreshing drink, tasty and nutritive. The most important is goat, camel or cow milk

Dates (local palm grove products) go usually with the milk. Sweet, they equilibrate the blandness of the milk, scrape out the dust of the road which lay in the throat, perfumes nicely the breath and prepare to word exchanges.
Tea, usually made with mint, national drink, is the first constant in welcoming tradition, from the most humble to the richest. There is no home where a visitor won’t be served one, indeed several, glass of tea. It’s a meeting factor, a catalyst, communing symbol, rarely offered on its own : it is served with batbout (small bread slightly risen), msemen (pancake with fat and baked in a terracotta dish). It can also go with different types of cakes or biscuits, indeed, extreme pleasure, fresh baked barley or wheat bead.

Lamriss, very well known drink in the sahara area, is a mix between cooked floor and water adding a bit of sugar; very refreshing drink, moreover in summer and when there is no milk.

Zrig, very well known in the area. It is a mix of milk, water and a bit of sugar, with sometimes some yogurt. How can we talk about welcoming and hospitality without making reference to its corollaries : savoir-vivre and art of cooking ?