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Local gastronomy — Bordj Badji Mokhtar

Cuisine is nomadic Tuareg. Taguella, wheat bread baked under sand, is the staple, accompanied by camel or mutton meat. Couscous with mutton and dates is Sunday's. Tuareg mint tea in three rounds is a central social ritual. Camel milk (chaubi) and fermented milk (lben) are consumed daily. Dates exchanged by caravan are rare and precious. Mechoui (roasted mutton) marks major occasions. Cuisine remains minimal, adapted to the extreme environment and transhumance.