nézid

Nézid is a traditional Moroccan dish that originates from the northern regions of the country, particularly the Rif Mountains. The name "nézid" is derived from the Arabic word "nuzzid," meaning "to increase" or "to add," which reflects the dish's layered and abundant nature. It is a hearty, flavorful stew that combines a variety of ingredients, making it a staple in Moroccan cuisine.

The dish typically consists of a base of meat, often lamb or chicken, slow-cooked with a rich blend of spices such as cumin, coriander, turmeric, and paprika. Vegetables like potatoes, carrots, and sometimes chickpeas or lentils are added to create a thick, satisfying texture. The meat and vegetables are often layered in a clay pot, known as a *tagine*, which is then covered and cooked over low heat, allowing the flavors to meld together.

Nézid is often served with bread, such as *khobz* or *msemen*, to soak up the savory broth. It is a dish that reflects the resourcefulness of Moroccan cooking, utilizing simple ingredients to create a deeply satisfying meal. While variations exist across different regions, the core elements remain consistent, emphasizing balance between meat, vegetables, and aromatic spices.

Beyond its culinary appeal, nézid holds cultural significance as a communal dish, often prepared for gatherings and celebrations. Its preparation and sharing reinforce social bonds, making it more than just a meal—it is a reflection of Moroccan hospitality and tradition.