Leksour / Mardoud Mauritanien (Torn Flatbread with Lentil, Chickpea & Meat Sauce) – Authentic Mauritania Recipe

Ingredients for Leksour / Mardoud Mauritanien (Torn Flatbread with Lentil, Chickpea & Meat Sauce) (4 Servings)

• 1.25 lbs (or 2.5 cups) thin griddled wheat flatbread strips, prepped into bite-sized pieces
• 1.5 cups simmered brown lentils and chickpeas, washed and trimmed
• 1 cup tender lamb or beef in tomato broth
• 1 medium onion and 3 cloves garlic, finely minced with cumin
• 1.5 tbsp traditional Mauritania seasoning (fenugreek, garlic, ginger, clarified butter)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown thin griddled wheat flatbread strips for 5 minutes.
2. Add minced onion, garlic, cumin, and fenugreek, garlic, ginger, clarified butter, stirring for 2 minutes until deeply aromatic.
3. Add simmered brown lentils and chickpeas and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in tender lamb or beef in tomato broth right before serving warm.