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Dishes
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Méchoui
Thieboudienne in Mauritania
Traditional Mauritanian dishes include:
- Thieboudienne (cheb-u-jin), a coastal dish of fish and rice, is considered the national dishof Mauritania, served in a white and red sauce, usually made from tomatoes[3]
- Méchoui, whole roasted lamb
- Samak mutabal (spiced fish)
- 'araz Bialkhadrawat (rice with vegetables)
- Fish balls
- Dried fish
- Dried meat
- Couscous
- Goat stuffed with rice[1]
- Camel (unusual)[1] (made from dromedaries)
- Caravane cheese
- Yassa poulet, chicken rotisserie with vegetables served over French fries or rice, originally a Senegalese dish from the Wolof and Pulaar tribes
- Mahfe, goat or camel meat in a peanut, okra and tomato sauce, served over rice and can also be made without meat (for vegetarians)[3]
- Yassa fish[4]
- Hakko, a sauce made from leafy vegetables served with beans over couscous[3]
- Lakh, cheese curds or yoghurt with grated coconut served over sweet millet porridge[5]
- Marolaym, one-pot dish of lamb or goat meat with rice in an onion base [4]
- Bulgur wheat with dried fruit[4]
- Maru we-llham, meat with rice and vegetables[4]
- Mauritanian terrine[4]
- Camel chubbagin, a stew[4]
- Cherchem, Mauritanian lamb couscous[4]
- Chubbagin lélé et raabie, fish stew[4]
- Fish pastry[4]
- Mauritanian vermicelli[4]
- Harira, soup dish[4]
- Mauritanian pepper steak with coconut[4]
- Banaf, meat and vegetable stew[4]
- Leksour, Mauritanian pancakes with meat and vegetable sauce[6]
- Bonava, a lamb stew[4]
- Al-Aïch, chicken, beans and couscous[7]
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