New study reveals ancient Egypt's genetic ties to Morocco's Neolithic population
Published on July 2, 2025, in the journal Nature, the findings are based on the genome sequencing of a well-preserved burial in the Nuwayrat necropolis in Middle Egypt, near the village of Beni Hasan, 265 km south of Cairo. The analysis revealed that the remaining 20% of the individual's ancestry traces back to the eastern Fertile Crescent, including early agricultural societies of Mesopotamia.
This genetic affinity is similar to that found in Neolithic and Bronze Age populations in Anatolia and the Levant, the researchers note. Burial conditions suggest that the individual belonged to the elite social class of the time.
While more genomes need to be analyzed to better understand the genetic diversity of early Egypt, the findings suggest that links with the Fertile Crescent extended beyond material culture, such as domesticated animals, plants, or writing systems, and included human migration.
«One possible explanation for the successful whole-genome retrieval is the pot burial, which may have favoured a degree of DNA preservation not previously reported in Egypt», the study states. This contributes to the road map for future research to obtain ancient DNA from Egypt.
North Africa's Role in Egypt's Origins
This research reinforces the idea that North Africa may have played a more significant role in the origins of ancient Egypt than previously thought.
Ancient Egyptian civilization flourished for millennia, peaking during the dynastic period (circa 3150–30 BC). Notably, this coincides with the existence of an agricultural society in Morocco, dated between 3400 and 2900 BC, the first such complex in Africa outside the Nile Valley. This suggests that Neolithic North Africa may have played a central role in the region's history.
Until now, poor DNA preservation in the Nile Valley has limited understanding of Egypt's genetic and regional connections. In this study, researchers succeeded in sequencing the full genome, at 2x coverage, of an adult male buried in Nuwayrat. Radiocarbon dating places the remains between 2855 and 2570 BCE, a period that spans the early dynastic era and the Old Kingdom.
The man's body was buried inside a ceramic pot placed in a rock-cut tomb, a burial practice typically reserved for individuals of higher status, as seen in elite burials of the same period near the royal necropolis of Memphis.
Opening New Research Frontiers
Although the study is based on a single genome and may not reflect the broader population, the data reveal ancestral ties with older North African populations and those from the eastern Fertile Crescent.
«Analyses of dental traits and craniometrics of the Nuwayrat individual, as well as in previous morphological studies based on full samples», the researchers explain.
These findings add to the evidence of cultural diffusion from the eastern Fertile Crescent, particularly in plant and animal domestication and social organization. They also suggest the possibility of human migrations to Egypt during these early periods.
«The Nuwayrat genome also allowed us to investigate the Bronze Age roots of ancestry in later Egypt, highlighting the interplay between population movement and continuity in the region», the study concludes.
Looking ahead, sequencing more ancient genomes could deepen our understanding of Egypt's early population structure, its connections with the rest of Africa, and the broader patterns of intracontinental migration.
For now, this research broadens the historical lens—inviting a more nuanced exploration of ancient Egyptian identity and its African roots.
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08-07-2025
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Moroccan Roots Emerge in Ancient Egyptian DNA Study
A newly sequenced genome from a 4,600-year-old Egyptian man has revealed that nearly 80% of his ancestry traces back to Neolithic Morocco, shedding new light on early population movements across North Africa. The discovery, published on July 2 in the scientific journal Nature, challenges long-standing assumptions about Egypt's ancient genetic history and places Morocco at the hub of a much older and far larger Mediterranean history. The remains, which were kept for many years at the World Museum in Liverpool, were those of a man who was buried near Nuwayrat, about 265 kilometers south of Cairo. Though archaeologists exhumed the body in 1902, only now have researchers managed to decode his full genome, an exceptional feat in Egypt, where high temperatures typically destroy genetic material. His burial in a sealed funerary jar within a rock-cut tomb created rare conditions for preservation, enabling this unprecedented genetic analysis. What the genome reveals is a dominant Moroccan ancestry in a man who lived during a critical transitional period in Egypt, between the end of the Predynastic era and the beginning of the Old Kingdom. While this find may appear surprising, it is in line with recent archaeological and bio-anthropological evidence pointing to north-west Africa as the pre-eminent force shaping the broader region some millennia ago. Studies based on recent discoveries suggest that the Maghreb, far from being isolated, sustained a sophisticated Neolithic society with strong cultural and possibly demographic influence across the western Mediterranean. Read also: Archaeologists Discover 4,000-Year-Old Burial Sites in Tangier Peninsula Scholars now consider the possibility that a previously unknown civilization once thrived in Morocco, an agrarian society as significant as Troy in scale, dating back to the late prehistory of North Africa. The Egyptian man's DNA also shares markers with early Mesopotamian populations, suggesting a network of contact that extended beyond trade, involving deeper human movement across vast distances. But the Moroccan origin of most of his ancestry lends fresh weight to the idea that North Africa's internal dynamics, especially from the far west, played a more central role in Egypt's formation than previously believed. Anthropological analysis estimates the man died between the ages of 44 and 64. He stood around 1.60 meters tall and bore signs of a sedentary lifestyle and joint deterioration, indicators of specialized manual labor. His burial, however, raises questions. Reserved for elites, such a tomb suggests he held a status uncommon for an artisan; perhaps he was a master in his craft or achieved social ascent. This research forces a reassessment of early North African interconnectedness and Egypt's deep genetic ties with regions far beyond the Nile. Tags: ancient egyptanthropologyMorocconeolithic morocco
Ya Biladi
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New study reveals ancient Egypt's genetic ties to Morocco's Neolithic population
Until now, genetic models used to trace the origins of ancient Egyptian populations have largely focused on connections with the Eastern Mediterranean or the Levant. But a new study could challenge those assumptions. A team of researchers from Italy, Japan, the United Kingdom, Sweden, and France has identified a strong ancestral link with Neolithic populations of the Western Mediterranean, specifically from present-day Morocco, which accounts for 77.6% of the genetic origin. Published on July 2, 2025, in the journal Nature, the findings are based on the genome sequencing of a well-preserved burial in the Nuwayrat necropolis in Middle Egypt, near the village of Beni Hasan, 265 km south of Cairo. The analysis revealed that the remaining 20% of the individual's ancestry traces back to the eastern Fertile Crescent, including early agricultural societies of Mesopotamia. This genetic affinity is similar to that found in Neolithic and Bronze Age populations in Anatolia and the Levant, the researchers note. Burial conditions suggest that the individual belonged to the elite social class of the time. While more genomes need to be analyzed to better understand the genetic diversity of early Egypt, the findings suggest that links with the Fertile Crescent extended beyond material culture, such as domesticated animals, plants, or writing systems, and included human migration. «One possible explanation for the successful whole-genome retrieval is the pot burial, which may have favoured a degree of DNA preservation not previously reported in Egypt», the study states. This contributes to the road map for future research to obtain ancient DNA from Egypt. North Africa's Role in Egypt's Origins This research reinforces the idea that North Africa may have played a more significant role in the origins of ancient Egypt than previously thought. Ancient Egyptian civilization flourished for millennia, peaking during the dynastic period (circa 3150–30 BC). Notably, this coincides with the existence of an agricultural society in Morocco, dated between 3400 and 2900 BC, the first such complex in Africa outside the Nile Valley. This suggests that Neolithic North Africa may have played a central role in the region's history. Until now, poor DNA preservation in the Nile Valley has limited understanding of Egypt's genetic and regional connections. In this study, researchers succeeded in sequencing the full genome, at 2x coverage, of an adult male buried in Nuwayrat. Radiocarbon dating places the remains between 2855 and 2570 BCE, a period that spans the early dynastic era and the Old Kingdom. The man's body was buried inside a ceramic pot placed in a rock-cut tomb, a burial practice typically reserved for individuals of higher status, as seen in elite burials of the same period near the royal necropolis of Memphis. Opening New Research Frontiers Although the study is based on a single genome and may not reflect the broader population, the data reveal ancestral ties with older North African populations and those from the eastern Fertile Crescent. «Analyses of dental traits and craniometrics of the Nuwayrat individual, as well as in previous morphological studies based on full samples», the researchers explain. These findings add to the evidence of cultural diffusion from the eastern Fertile Crescent, particularly in plant and animal domestication and social organization. They also suggest the possibility of human migrations to Egypt during these early periods. «The Nuwayrat genome also allowed us to investigate the Bronze Age roots of ancestry in later Egypt, highlighting the interplay between population movement and continuity in the region», the study concludes. Looking ahead, sequencing more ancient genomes could deepen our understanding of Egypt's early population structure, its connections with the rest of Africa, and the broader patterns of intracontinental migration. For now, this research broadens the historical lens—inviting a more nuanced exploration of ancient Egyptian identity and its African roots.
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10-06-2025
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Bread : A Moroccan tradition rooted in millennia-old practices
More than just a daily staple, bread symbolizes the accumulation of traditions, the transmission of know-how, and the preservation of ancestral ways of life. In Morocco, there are many regional variations, but the basic method typically involves mixing ground cereals (flour), yeast, salt, water, and sometimes olive oil. Within Amazigh culinary heritage, tafarnout exemplifies a centuries-old tradition: kneading a simple dough and baking it in an earthen oven to accompany every meal, breakfast, and snack. This practice has been passed down through generations, often enjoyed with argan oil, honey, or amlou, a traditional almond spread. While it's difficult to pinpoint exactly when traditional bread became part of Moroccan cuisine, historical evidence shows that this type of preparation is common to many ancient civilizations. Even in prehistoric times, combining water and cereals laid the foundation for early sustenance. Archaeological findings have revealed the earliest evidence of flour dating back to the Upper Paleolithic, around 30,000 years ago. Later, during the Neolithic period, about 10,000 years ago, flour was transformed into unleavened bread as wheat and barley cultivation emerged in Mesopotamia and along the Nile. A Process Developed by Ancient Civilizations With the rise of agriculture, bread preparation became widespread. Between 3400 and 3200 BC, more advanced techniques appeared, including retaining some dough from the previous day as a leaven to induce fermentation. This method was notably practiced in Greece, as archaeological finds at Pompeii confirm. Ancient Egypt (3150–31 BC) saw a significant evolution in bread-making, which became a societal symbol. Cereals were cooked into thick porridge, likely why many historical accounts associate bread's origins with this region. Food historian Pierre Leclercq, a scientific collaborator at the Transitions Research Unit at the University of Liège, explains this in detail. In his 2018 interview, «The Great Myths of Gastronomy: The History of Bread», Leclercq revisits the story of leavened bread's origins, including the legend of an Egyptian peasant woman who supposedly left dough forgotten in a corner, only to find it had risen days later. Leclercq notes this tale was popularized by 19th-century sociologist Louis Bourdeau, who, in his 1894 book History of Food, argued that early farmers invented the millstone to grind grain into flour. Initially, this flour was eaten as porridge «a very simple, quick preparation, but one that was unappetizing and heavy on the stomach». According to him, leavened bread would thus be an invention dating back nearly 4,000 years. «Forty years after the publication of Louis Bourdeau's work, this story was taken up and refined by Polish botanist Adam Maurizio in his monumental History of Plant-Based Food, published in 1932, which would become authoritative for the next fifty years. Not only is this story far too simplistic, but it also involves several myths», explains Pierre Leclercq. In his remarks, the historian indeed deconstructs «the myth of a linear evolution from porridge, necessarily rustic and indigestible, to flatbread and finally to leavened bread, the pinnacle of civilization that ousted its predecessors». «Faced with archaeological reality, this cultural prejudice does not hold up. On one hand, it is quite probable that flatbread preceded porridge, not the other way around, and on the other hand, it is noted that porridge was sometimes preferred over flatbread, despite the presence of bread-making wheats, as, for example, at the Neolithic site of Çatal Höyük», he emphasized. «Theories of chance present our ancestors as passive beings entangled in a routine that would only be disrupted by one accident or another responsible for a spontaneous innovation, as if fallen from the sky. The men and women of the Neolithic and Late Antiquity were capable of anticipation; they had imagination. One action leads to another, and a product progresses slowly with technological, agricultural, but also cultural evolutions». Traditions Rooted in Culinary Habits Further on, Pierre Leclercq mentions that despite limited archaeological evidence, it could be said that sourdough bread might have emerged around 6,000 BC, with the proliferation of bread molds in the Middle East. «But this does not mean that leavened bread eradicated all other forms of cereal products, as in Neolithic Europe as well as in Mesopotamian and Egyptian civilizations, breads, porridges, and flatbreads coexisted», he specifies. This coexistence explains the many regional variations in dough and cereal mixtures around the Mediterranean, such as Morocco's tafarnout. In Europe, bread-making evolved over centuries, becoming a social marker by the Christian medieval era. For example, stale bread was used as an edible plate, or «trencher», a practice that continued until wooden plates became common. On the southern shore of the Mediterranean, a distinction between «white bread» and «black bread» existed, notes Mohamed Houbaida, history professor at Ibn Tofail University in Kenitra. In his 2017 book Vegetal Morocco – Agriculture and Food in Pre-Colonial Morocco (Le Fennec), Houbaida highlights Morocco's rich cereal production history. Barley and whole-grain breads were staples for the general population, while wheat-based bread was traditionally reserved for the elite. The taste of kneaded, baked dough has long attracted enthusiasts beyond cultural boundaries. Houbaida cites Danish consul Georg Høst, who lived in Rabat in the 18th century and described Moroccan white bread in 1799 as «the best in the world». Houbaida also points to different dough variations—some with yeast, some without—prepared in cities and rural areas. Industrial flour-based bread only became widespread in Morocco in the mid-20th century. Beyond being a culinary habit, bread-making has been a driver for many trades: neighborhood ovens, mills, and bakeries emerged as integral parts of society. Despite economic, social, and industrial changes, bread remains central to daily diets in Morocco.
