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]