Irkman
Irkman is a dish of cereal grains that are soaked, pounded and boiled in water until done; finally olive oil is poured over it. In Beni Jmil in the Rif it is cooked for the Amazigh New Year.
What it is
According to the sociologist Achraf Amhaouch, who researches the culture of the Rif, irkman is a dish that the women of Beni Jmil know well how to cook: cereal grains are left for a while in a vessel of water, pounded well, cleaned of impurities, boiled in water until done and drizzled with olive oil. Others cook irkman a second way, with cereals and pulses.
How it is cooked
When
In Beni Jmil the Amazigh New Year is celebrated on 13 and 14 January; the first day bids farewell to the old year, the second welcomes the new one. On the morning of the first day a large flatbread topped with dried fruit is baked on the kanun and irkman is cooked; at lunch and dinner there is berkoukes, a local couscous.
At a glance
- Arabic script
- إركمان
Where it comes from
At home in the region of Tangier-Tetouan-Al Hoceima.
Also named: Al Hoceima
The places link to their pages on meinmarokko.com.
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Last checked on 30 Oct 2026. 1 sources, 0 of them primary (authority, UNESCO, operator).