Lamb or chicken buried with embers in a sand pit and slow-roasted, smoky and incredibly tender. 1)
Flatbread baked directly under hot sand and embers, slightly smoky with a chewy crust. 2)
Rice cooked with rendered lamb fat, giving it a rich, pastoral flavor. 3)
Simple pairing of local dates dipped in olive oil, a traditional desert snack. 4)
Green wheat cooked with lamb or goat, nutty and deeply satisfying. 5)
Lentils simmered with garlic and cumin into a thick, warming dish. 6)
Small desert birds grilled over open fire, seasoned lightly with salt and herbs. 7)
Rice flavored with local olives and wild desert herbs. 8)
Thick, tangy yogurt served with flatbread as a complete meal. 9)
Light broth made from lamb bones and spices, often the first course of a meal. 10)
Whole goat roasted slowly over coals, seasoned simply to highlight the meat. 11)
Barley cooked soft and sweetened with dates, a traditional breakfast. 12)
Squash filled with rice and herbs, baked gently in clay pots. 13)
Dense sweets made from sesame seeds and desert honey, chewy and aromatic. 14)
A light meal of tea, bread, and olive oil, reflecting nomadic simplicity. 15)