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.
Ingredients
500g fine couscous
300g dried beef (tichtar), shredded
3 large onions, thinly sliced
4 tbsp clarified butter (smen)
1 tsp salt
1 tsp black pepper
1 tsp cumin
2 cups water for steaming
Warm milk for serving
Instructions
1Rehydrate dried beef by soaking in warm water for 30 minutes, then shred into thin strips.
2Moisten couscous with salted water, rub between palms to break clumps, and steam in a couscoussier for 20 minutes.
3Meanwhile, slowly caramelize sliced onions in clarified butter over medium-low heat until deeply golden and sweet, about 25 minutes.
4Remove couscous, fluff with a fork, add more water and butter, then steam a second time for 15 minutes until light and fluffy.
5Toss steamed couscous with shredded dried meat, caramelized onions, cumin, and pepper until evenly combined.
6Mound 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.