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Local gastronomy — In Salah

In Salah cuisine is Tuareg with Saharan influences from the Touat. Taguella, wheat bread baked under sand, accompanies every meal, a symbol of hospitality. Mechoui (mutton roasted in earth oven) is served to honored guests. Mutton-and-tomato marqa slow-simmers, spice-perfumed. Couscous with vegetables and dried meat (gueddid) is filling. Local Deglet Nour dates are consumed at breakfast with camel milk (chaubi) or fermented milk (lben). Tuareg mint tea, in three rounds, is a central social ritual. Rare Saharan honey, traded for dates, is precious. Cuisine remains austere, adapted to the extreme environment.