FermenteaWhere food goes to change

Equipment

626 sourced equipment pages: vessels, tools, appliances and built structures.

Everything

4 items

Newest first
50 per page
Interpretive watercolor of a generic earthenware jar used for Khliaa ezir, with cooked meat below a layer of olive oil and rendered fat; the exact ezir form is undocumented.
Equipment

Ezir

Ezir is the earthenware jar used in northeastern Algeria to ripen Khliaa ezir, a cooked meat kept in olive oil and rendered fat. Its standard shape, capacity and construction are not documented.

Jars, pots and crocks
Northeastern Algeria
Equipment

Prepared animal skins for Btana

A historical animal-skin container for Btana, described in southern Algerian accounts as clean sheepskin or old goatskin; sources distinguish it from later cloth and plastic bags.

Skins and bladders
Algeria
Equipment

Smen maturation jar and skin container

A ceramic Ezzir jar holds salted butter during smen maturation in Algeria; a goatskin Chekoua is documented for churning the sour milk beforehand. Sources also report animal-skin containers, but do not establish a single shared form.

Jars, pots and crocks
Algeria
A watercolor illustration of a two-part clay couscous steamer with perforated upper chamber and lower pot.
Equipment

Couscous steamer

A two-part steamer for couscous: a perforated upper chamber sits over a lower pot that produces steam. Clay, basketry and metal forms are documented in different places and periods.

cooking-steamers
Algeria