Mauritania
4 topics — topics in this category.
Mechoui (Mauritanian Lamb)
Mauritania's mechoui: a whole lamb roasted in a sand pit or over embers until the meat falls from the bone — the desert feast of the Moors. Ingredients: whole lamb, salt, cumin (modern touch), water for the tea that foll…
Thieboudienne (Mauritanian)
The southern rice: Mauritania's thieboudienne (ceebu jën) — rice and fish in tomato sauce — eaten in the Senegal River valley where the two nations' tables meet. Ingredients: broken rice, fish, tomatoes, cabbage, carrots…
Couscous (Mauritanian)
Desert couscous: fine wheat couscous steamed over a pot of camel or beef and vegetables — the Moorish north's grain ceremony, with camel meat as its distinction. Ingredients: couscous, camel or beef, onions, carrots, cab…
Tichtar (Dried Meat)
The nomad's dried meat: tichtar — strips of camel or beef dried in the desert air, later pounded and cooked into sauces or eaten as journey food. Ingredients: camel or beef, salt; for serving: onions, oil, millet or rice…
World Cuisines
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