Fig. 4

“Thakhssayeth Oussendou” or “Thakhchachet”: traditional churn calabash. In Djurdjura, Kabyle, and others regions in the North of Algeria, “calabash” fruit which is rigid and empty from the inside was used as a traditional churn. The manipulator must shake vigorously, and then add small amounts of hot or cold water depending on the ambient temperature, so as to bring the temperature of the set to a level suitable for collecting the grains of butter. The churning operation lasts 40 min until 1 h and 15 min. “Zebda” is collected, usually by hand [21]