Table of Contents
Matrouh cuisine
Zarb (Bedouin Pit-Roasted Meat)
Lamb or chicken buried with embers in a sand pit and slow-roasted, smoky and incredibly tender. 1)
Aish Bedouin (Sand Bread)
Flatbread baked directly under hot sand and embers, slightly smoky with a chewy crust. 2)
Rice with Lamb Fat (Roz bil Leah)
Rice cooked with rendered lamb fat, giving it a rich, pastoral flavor. 3)
Dates with Olive Oil
Simple pairing of local dates dipped in olive oil, a traditional desert snack. 4)
Freekeh with Roasted Meat
Green wheat cooked with lamb or goat, nutty and deeply satisfying. 5)
Bedouin Lentil Stew
Lentils simmered with garlic and cumin into a thick, warming dish. 6)
Grilled Quail (Saman Mashwi)
Small desert birds grilled over open fire, seasoned lightly with salt and herbs. 7)
Olive and Herb Rice
Rice flavored with local olives and wild desert herbs. 8)
Goat Milk Yogurt with Bread
Thick, tangy yogurt served with flatbread as a complete meal. 9)
Bedouin Shorba (Meat Broth Soup)
Light broth made from lamb bones and spices, often the first course of a meal. 10)
Roasted Goat with Spices
Whole goat roasted slowly over coals, seasoned simply to highlight the meat. 11)
Barley Porridge with Dates
Barley cooked soft and sweetened with dates, a traditional breakfast. 12)
Stuffed Desert Squash
Squash filled with rice and herbs, baked gently in clay pots. 13)
Sesame and Honey Sweets
Dense sweets made from sesame seeds and desert honey, chewy and aromatic. 14)
Herbal Desert Tea with Bread and Oil
A light meal of tea, bread, and olive oil, reflecting nomadic simplicity. 15)