A FOOD TRADITION
Moorish Mauritanian Cuisine
A Saharan and Sahelian cooking tradition centered on couscous, rice, meat, dried foods, dairy, dates, and aromatic stews.
Dishes linked to this cuisine
1–10 of 10
Bissara
A smooth North African fava-bean purée seasoned with garlic and cumin and finished with olive oil.
Harira
Harira is a richly seasoned Algerian soup commonly prepared with tomato, chickpeas, lentils, onion, celery, herbs, flour, vermicelli, and lamb or other meat.
Legmat
Legmat is a Mauritanian fried dough snack made from yeasted wheat dough and served sweetened.
Maru We-llham
Maru We-llham is a Mauritanian rice-and-meat dish cooked with onions, vegetables, and savory seasonings.
Mauritanian Couscous
A Mauritanian couscous preparation typically served with lamb or another meat, vegetables, and savory seasonings.
Mauritanian Tagine
A savory Mauritanian stew of meat, tomatoes, onions, vegetables, oil, and warm spices simmered until tender.
Mechoui
Mechoui is an Algerian slow-roasted lamb dish, traditionally cooked as a whole lamb and seasoned simply with salt and spices.
Shakshouka
An Egyptian skillet dish of eggs gently cooked in a spiced tomato, onion, pepper, and garlic sauce.
Tichtar
Tichtar is a Mauritanian dried-meat preparation in which seasoned meat is dried and commonly served with aromatics and spices.
Zrig
Zrig is a traditional Mauritanian fermented-milk drink made by diluting cultured milk with water and often sweetening it with sugar.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.