Steamed couscous tossed with shredded dried beef, caramelized onions, and clarified butter, creating a deeply savory and aromatic dish. This Mauritanian staple transforms preserved desert provisions into a celebration of flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large communal platter
Garnishes: clarified butter drizzle
Accompaniments: warm milk, dates
Instructions
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1
Rehydrate dried beef by soaking in warm water for 30 minutes, then shred into thin strips.
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2
Moisten couscous with salted water, rub between palms to break clumps, and steam in a couscoussier for 20 minutes.
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3
Meanwhile, slowly caramelize sliced onions in clarified butter over medium-low heat until deeply golden and sweet, about 25 minutes.
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4
Remove couscous, fluff with a fork, add more water and butter, then steam a second time for 15 minutes until light and fluffy.
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5
Toss steamed couscous with shredded dried meat, caramelized onions, cumin, and pepper until evenly combined.
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6
Mound on a large platter and drizzle with additional clarified butter. Serve with warm milk on the side.
Did You Know?
Cherchem was the original fast food of Saharan nomads, combining shelf-stable dried meat with quick-cooking couscous.
Chef's Notes
Equipment Tips
- couscoussier or steamer
- large bowl
- skillet
Garnishing
clarified butter drizzle
Accompaniments
warm milk, dates
The Story Behind Cherchem
Cherchem embodies the resourcefulness of Mauritanian nomadic cuisine, where dried and preserved ingredients were essential for survival in the Sahara. The dried meat called tichtar was prepared during times of plenty and carried across desert journeys. Combined with couscous, the staple grain of the Maghreb, and enriched with clarified butter that could withstand desert heat, cherchem became the definitive meal of Mauritanian desert life.
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