Morocco
Smen (Preserved Butter)
سمن
Moroccan butter clarified and aged with salt and aromatics until it develops a strong savoury perfume.
northern-africa
Western Sahara
Explore 43 foods connected to Western Sahara, from everyday staples to rare local specialties.
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Western Sahara Essentials
7 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Western Sahara.
43 foods in this view. Filter by category, type, rarity, or search every recorded name.
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طاجين
Slow-cooked Moroccan food prepared in a shallow earthenware dish with a conical lid, from vegetables to meat.
Western Sahara
Tbikha
Tbikha is a minimalist Sahrawi meat preparation: camel or lamb is cooked in a covered bowl with salt and olive oil so the meat’s own flavour remains clear.
Mauritania
Tichtar
Sun-dried meat strips, traditionally from addax antelope but now from camel or beef; salted and dried in the desert sun for preservation; rehydrated and cooked into stews or grilled; a nomadic preservation method that concentrates the meat's flavour.
Western Sahara
Tidguit
Cooked and sun-dried camel meat prepared as a paste mixed with water and fat; made from tichtar (dried meat) cooked on a small fire; considered an excellent dish for guests and traveler's food; the paste form makes it portable and long-lasting.
Western Sahara
Zammit
Azzammit
Zammit is a Sahrawi barley-flour preparation mixed with oil, sugar, and water into a dense paste or ball; the named form is especially documented in displaced Sahrawi communities.
Mauritania
Zrig
Fermented milk beverage made from soured camel, goat, or cow milk mixed with sugar and water; regional variations include millet (Senguetti from Hodh Ech Chargui), chili pepper (Oualata), and orange soda (modern); a refreshing, tangy drink of nomadic origin.