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Teshtar

Name: Teshtar
Total time: 60 min
Yield: Serves 4
Cuisine: Mauritania
Ingredients: 400g Lamb; 2 Onion; 1 Tomato; 2 cloves Garlic; 1 tsp Cumin powder; 1 tsp Salt; A pinch Black Pepper; 3 tbsp Vegetable oil; 200ml Water

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Dried lamb rehydrated and braised with onion and spices — a Mauritanian preserved-meat dish.

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📖 The Story Behind This Dish

Teshtar is the traditional dried meat of Mauritanian nomads: lamb or camel is cut into strips, salted, and dried in the desert sun. It was kept as travel food and as vital provisions for the dry season. It's rehydrated and stewed or fried with onion and tomato.

🌆 Where it's eaten: In a desert settlement in Mauritania, strips of meat hang drying on ropes in the sun and are then fried with onions in the kitchen.

🥕 Ingredients (serves 4)

Lamb 400g
Onion 2
Tomato 1
Garlic 2 cloves
Cumin powder 1 tsp
Salt 1 tsp
Black Pepper A pinch
Vegetable oil 3 tbsp
Water 200ml

👩‍🍳 Instructions

Cut the lamb into strips, toss with salt, and dry in a 100°C oven for 1 hour.
Heat oil in a frying pan and stir-fry the meat.
Add the sliced onion and garlic and sauté.
Add the chopped tomato, cumin, pepper, and water, cover, and simmer 20 minutes.
Cook off the liquid to finish.

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