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Local gastronomy — Djanet

Tuareg cuisine is austere, calibrated for the desert. Taguella, millet or wheat bread baked in hot sand under embers, accompanies every meal — symbol of Tuareg hospitality. Mechoui (whole-roasted mutton) marks celebrations and guest welcomes. Ahbidja sauce, made of dried meat and onions, dresses semolina. Tuareg mint tea is served in three rounds, each with meaning: "bitter as life, sweet as love, gentle as death." Djanet palm grove dates (Tinaceur variety) are eaten for breakfast with camel milk (chaubi) or fermented milk (lben). Tamanrasset honey, transiting through Djanet, is delicious on flatbreads.