Mauritanian cuisine

Dishes

• Dates
• Thieboudienne, a coastal dish of fish and rice, which is considered the national dish of Mauritania. It is served in a white and red sauce, usually made from tomatoes.
• Méchoui, whole roasted lamb
• Spiced fish
• Rice with vegetables
• Fish balls
• Dried fish
• Dried meat
• Couscous
• Goat stuffed with rice
• Camel
• Caravane cheese
• Yassa poulet, chicken rotisserie with vegetables served over french fries or rice. It is originally a Senegalese dish from the Wolof and Pulaar tribes.
• Mahfe, goat or camel meat in a peanut, okra and tomato sauce. It is served over rice and can also be made without meat.
• Yassa fish
• Hakko, a sauce made from leafy vegetables served with beans over couscous
• Lakh, cheese curds or yoghurt with grated coconut served over sweet millet porridge
• Al-Aïch
• Marolaym
• Bulgur wheat with dried fruit
• Maru we-llham, meat with rice and vegetables
• Mauritanian terrine
• Camel Chubbagin
• Cherchem, Mauritanian lamb couscous
• Chubbagin Lélé et Raabie
• Fish pastry
• Mauritanian vermicelli
• Harira, Mauritanian soup dish
• Mauritanian pepper steak with coconut
• Banaf
• Leksour, Mauritanian pancakes with meat and vegetable sauce
• Avocado pudding
• Bonava, a lamb stew
• Maffé, meat and vegetables in a peanut-based sauce
• Roselle syrup
• Al-Aïch, chicken, beans and couscous

  Beverages

• Mint tea
• Zrig, camel milk
• Baobab fruit drink