Western Sahara (Africa) 27 July 2024

Western Sahara is located in the continent of Africa. It has Morocco to the north, Algeria on the northeast, Mauritania to the east, as well as to the south, Nouakchott to the south, and the Atlantic Ocean to the west and northwest.

The capital is Laayoune.

The official languages are Arabic, Spanish, French and Berber.

The climate is subtropical, with only a few humid months and more intense rain.

The staple foods are couscous, camel, goat, lamb, rabbit, wheat, barley, vegetables, rice and so much more (https://en.wikipedia.org/wiki/Western_Saharan_cuisine).

https://www.worlddata.info/africa/western-sahara/index.php#:~:text=The%20climate%20in%20Western%20Sahara,between%2022%20and%2027%20degrees

MOROCCAN KEFTA KEBAB (https://www.thespruceeats.com/kefta-kebab-recipe-moroccan-ground-beef-2394668):

• 1lb. ground beef (or lamb, or a combination of the two)
• 3oz. ground beef or lamb fat, optional
• 1 medium onion, chopped very fine or grated
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• ¼ tsp pepper
• 1/8 tsp cayenne pepper
• ¼ C fresh parsley, chopped
• ¼ C fresh cilantro, chopped
• 1 tsp ground cinnamon, optional
• 1 TBSP fresh mint leaves, chopped, optional

1. Mix all the ingredients together in a large mixing bowl and cover.
2. Chill in the refrigerator for 1 hour or longer to allow the flavors to blend.
3. If using bamboo skewers, soak them in water.
4. Preheat the grill or grill pan and prepare it for your kebabs.
5. To make kebabs, take small amounts of kefta and shape them into cylinders or sausage shapes.
6. Skewer the meat, squeezing it to mold it to the skewer.
7. Cook over hot coals, approximately 5 minutes on each side.
8. If you don’t have a charcoal grill, the kebabs can be cooked on a gas grill or grill pan. It may take less or more time, depending on how hot the grill is and how thick you shaped the kefta.
9. Watch the kebabs carefully so you don’t dry out the meat.
10. Serve immediately or wrap in aluminum foil to keep hot while you cook additional kebabs.
11. Enjoy!!

The flavor of this kebab was amazing!!! I used ground beef, and since it is 115F degrees here, I used my George Foreman Grill. Still turned out great!!!

COUSCOUS SALAD (https://www.thepioneerwoman.com/food-cooking/recipes/a43804858/couscous-salad-recipe/):

• 1 C Moroccan couscous
• 1-1/2 tsp kosher salt, divided
• ¼ C plus 1 tsp olive oil, divided
• 2 TBSP lemon juice
• 1 TBSP Dijon mustard
• 1 garlic clove, finely chopped
• 1-pint multi-colored cherry tomatoes, halved (about 1-1/2 C)
• 1 Englich cucumber, sliced and quartered (about 1-1/2 C)
• 1/3 C crumbled feta cheese
• 1/3 C toasted, chopped walnuts
• 1/3 C thinly sliced green onion
• ¼ C chopped Italian parsley
• 1 TBSP chopped fresh dill
• 3 TBSP pomegranate seeds, for garnish (optional)

1. In a small pot, bring 1 cup of water to a boil.
2. Stir in the couscous and 1 tsp of salt.
3. Remove from the heat, cover, and let sit for 5 minutes.
4. Add 1 tsp of oil and fluff with a fork.
5. Let it cool completely.
6. In a large bowl, whisk together the remaining ¼ cup of oil, lemon juice, mustard, garlic, and the remaining ½ tsp of salt until combined.
7. Add the tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to the dressing, and toss to coat.
8. Stir in the parsley and dill.
9. Garnish with pomegranate seeds.

I’ll be honest. I was not sure how this would taste, but I admit it is amazing!! I would highly recommend this!!

MAKROUT (Moroocan Date Cookie) (https://snehasrecipe.blogspot.com/2015/06/makrout-moroccan-date-cookie.html):

For the dough:

• 1 C fine semolina
• 1 TBSP all-purpose flour
• 2 TBSP Rose water
• 1-1/2 TBSP Ghee
• 1-1/2 TBSP oil
• 1 TBSP sugar
• A pinch of salt

1. Melt the ghee.
2. Once melted, add the oil.
3. Mix the semolina, flour, sugar and salt.
4. Slowly add the melted ghee mixing thoroughly.
5. Add water just enough to wet the semolina.
6. Keep it aside covered overnight.
7. Next day grind the semolina to paste without adding any water.
8. Knead this into a soft ball with a very smooth texture.
9. Keep it in the refrigerator for an hour to set.

For the filling:

• 1-1/2 C pitted dates
• 1 TBSP Rose water
• 1 TBSP butter
• ¼ tsp cinnamon powder
• A pinch of ground nutmeg
• honey

1. Mix all ingredients together.
2. Transfer the dough onto a flat surface, divide the dough into two parts.
3. Roll out one part into a small thick chapatti and place the date paste over it.
4. Cover it with the other part of the dough.
5. Roll this in a thick chapatti.
6. Cut with a square cookie cutter. (I used a small mould to decorate the makrouts).
7. I did not fry them in oil but baked them in the oven.
8. Place this on a lined baking tray.
9. Bake in a preheated oven at 356F for 25-30 minutes until light golden on top.
10. Dip it in honey immediately after you remove it from the oven.
11. Keep it to drain.
12. Serve and enjoy!!!

I love dates, but again was not sure how this would taste. Even though mine did not turn out exactly like they should, they tasted really good!!!