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Traditional cuisine, Mediterranean gastronomy, local specialties — receive online bookings 24/7 in Naâma.
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Local gastronomy — Naâma
Naâma cuisine is typical of the high plateaus and steppe. Mutton couscous (Hamra breed), generously served, is Sunday's. Mechoui (whole roasted mutton) marks celebrations and guest welcomes. Trida (homemade square pasta) in white sauce with dried vegetables accompanies occasions. Barley flatbread (kesra) cooked on clay tagine accompanies every meal, with local honey and olive oil. Arabic coffee and pine-nut mint tea pace the days. Pre-Saharan oasis dates are consumed in autumn. Fermented milk (lben) and fresh goat cheeses complete the offering. Gastronomy remains pastoral and austere.
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