Laâyoune-Sakia El Hamra

Hassani cuisine: nomadism and boundless generosity

The story

Hassani cuisine is the cuisine of movement. A nomadic people who crossed the great Sahara from well to well developed a gastronomy of the unexpected, light to carry, energy-rich, generous in sharing. Zrig, a fermented camel milk drink, sustained generations of travelers. Desert wind-dried meat rehydrates in a perfumed broth that reconciles the horizon with hunger. Here, feeding someone is a law.

Best season

Year-round, Hassani hospitality knows no season

Specialties

Signature dishes

Hassani Zrig

Hassani version of zrig: more concentrated, sometimes with sugar and desert vanilla. Served in small cups, offered to every guest.

Sahrawi Mechoui

Camel or sheep roasted in a pit dug in the sand, covered with embers. Cooked overnight, served at dawn in a ritual of collective generosity.

Assida

Millet or wheat porridge cooked in camel milk, perfumed with melted butter. Thick, sweet, nourishing, the dish that sustains journeys.

Halib (Camel Milk Tea)

Saharan green tea infused with warm camel milk, generously sweetened. The drink of Hassani hospitality, served in multiple glasses.

Key Ingredients

Camel milkSaharan milletQuality green teaCamel butter

Ambassador Chef

Coming soon

Lalakook

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Every month, a woman's portrait, a region, a dish. Nothing more. Everything essential.