Western Desert Oases cuisine

Rustic bread filled with mashed dates before baking, lightly sweet and sustaining. ¹⁾

Roasted green wheat cooked with lamb and desert spices, hearty and smoky. ²⁾

Sun-dried okra rehydrated and simmered with garlic and tomato. ³⁾

Preserved sun-dried meat cooked slowly into a rich, concentrated broth. ⁴⁾

Dense, nutty bread made from barley flour, common in oasis diets. ⁵⁾

Savory lentils subtly sweetened with chopped dates, a local contrast of flavors. ⁶⁾

Rice dressed generously with local olive oil instead of butter or fat. ⁷⁾

Thick yogurt eaten with coarse bread as a daily meal. ⁸⁾

Tender palm core cooked with rice and herbs in a rare oasis specialty. ⁹⁾

Dried molokhia leaves cooked into a thick, earthy soup. ¹⁰⁾

Energy-rich sweets made from dates, sesame, and a touch of honey. ¹¹⁾

Light soup made from wild desert herbs, garlic, and grains. ¹²⁾

Savory rice punctuated with sweet date pieces and browned onions. ¹³⁾

Intensely flavored stew using preserved tomatoes. ¹⁴⁾

A simple traditional pairing reflecting hospitality and subsistence. ¹⁵⁾