West Africa · Soup
Chorba Mauritanienne (Spiced Lamb and Cracked Wheat Soup)
A fragrant, silk-textured lamb and cracked wheat soup infused with smen, cinnamon, and fresh herbs, crafted across Mauritania to break the Ramadan fast.
The story
Prepared daily across both Moorish and Haratine households throughout Nouakchott and inland oases, Chorba Mauritanienne is the undisputed anchor of the Ramadan Iftar table. Following dates and fresh camel milk, this comforting soup gently restores hydration and energy after long fasting hours in arid heat. The inclusion of aged fermented butter (smen) provides an earthy pungency that tenderizes the lean lamb cuts while complementing the nutty texture of slow-cooked coarse cracked wheat.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Al-Aych (Millet Flour Porridge with Fermented Milk)
Velvety pearl millet porridge served steaming hot with a moat of chilled, tangy fermented milk and golden melted butter.
Tishtar (Sun-Dried Seasoned Beef Preserved in Ghee)
Moorish sun-cured shredded beef gently pounded into fine threads and submerged in spiced camel ghee for profound savory richness.
Zrig (Chilled Sweetened Curdled Camel Milk)
A velvety, chilled Mauritanian thirst-quencher made from tart cultured camel milk whipped with sweetened water and orange blossom.
Ataye (Three-Round Frothy Gunpowder Mint Tea)
Intensely aromatic green tea ritualistically aerated to produce a pillowy microfoam, served in three evolving ceremonial rounds.