Cuisine in Western Sahara

Mehoua (Camel Meat Tagine)

Desert-style tagine simmering camel meat with onions and tomatoes.

• Region: Nomadic sphere
• Main ingredients: Camel meat, Onion, Tomato, Cumin

Hassaniya Couscous

Festive dish steaming coarsely ground wheat with lamb and vegetables.

• Main ingredients: Semolina, Lamb, Carrot, Chickpea

Raghja (Desert Bread)

Berber-style flatbread baked by burying directly in sand.

• Main ingredients: Wheat flour, Salt, Water

Chai Atai

Sweet mint tea brewed with repeated frothing. A social necessity.

• Main ingredients: Green tea, Mint, Sugar

Zarik (Dried Fish Stew)

Preserved food made by drying coastal fish and softening with spices.

• Region: Coastal area
• Main ingredients: Dried fish, Tomato, Spices

Tagilla

Nomadic portable food of sheep offal and rice cooked with spices.

• Main ingredients: Sheep offal, Rice, Spices

Merka (Goat Milk Cheese)

Dry-type cheese that keeps well even in the desert.

• Main ingredients: Goat milk, Salt

Basbousa

Sweet confection with semolina dough soaked in syrup.

• Main ingredients: Semolina, Sugar, Coconut

Camel Meharri

Preserved food of dried camel meat strips in oil.

• Main ingredients: Camel meat, Salt, Animal fat

Berber Omelet (Takiya)

Egg dish simmered in tomato sauce with herbs.

• Main ingredients: Egg, Tomato, Harissa