Leksour: Mauritanian Sorghum Pancakes with Meat Stew

  • Total time - 2 hours
  • Preparation - 30 minutes
  • Stew Cooking - 1 hour 30 minutes
  • Pancake Cooking - 15 minutes
  • Servings: 4
  • Country: Mauritania
Mauritanian Leksour pancakes generously topped with a rich meat and vegetable stew.

Leksour is a speciality primarily from the desert regions of Mauritania. The pancakes are thin but sturdy, traditionally made from local sorghum flour or a mix of wheat and sorghum flour. They serve as the base or edible plate for the stew.

The stew (sauce) is nutritious, featuring root vegetables and meat. It is seasoned simply to let the ingredients' flavour shine, though modern variations may include Ras el Hanout.

Ingredients

For the Leksour Pancakes

  • 125 g plain wheat flour
  • 125 g sorghum flour (or just all wheat flour)
  • 0.5 tsp salt
  • 350 ml water
  • for cooking oil

For the Meat Stew (Sauce)

  • 500 g lamb or beef meat, cut into cubes
  • 1 medium piece onion, diced
  • 2 pieces carrots, chopped
  • 2 pieces potatoes, peeled and cut into large chunks
  • 300 g tomatoes, chopped or crushed
  • 1.5 liters water or broth
  • 1 piece bay leaf
  • to taste salt and black pepper
  • 3 tbsp olive oil

Instructions

Step 1: Preparing the Batter

In a large bowl, mix both flours and salt. Gradually add water while whisking until a smooth, thin batter forms, similar to a crêpe batter. The batter should be slightly runnier than for typical pancakes. Let it rest for at least 30 minutes.

Step 2: Preparing the Stew (Sauce)

Heat the olive oil in a large pot or tagine. Season the meat with salt and pepper. Sear it on all sides until golden brown and remove it from the pot.

Add the onion and cook for 5 minutes until soft. Return the meat to the pot, add crushed tomatoes and the bay leaf.

Pour in 1.5 liters of water/broth. Bring to a boil, reduce the heat, cover, and simmer for 60 minutes.

Step 3: Adding Vegetables and Finishing the Stew

Add the carrots and potatoes. Add more salt and pepper as needed. Cover and cook for another 30 minutes until all vegetables are soft and the sauce is rich and thick.

Step 4: Cooking the Leksour Pancakes

Heat a small amount of oil in a skillet (preferably non-stick). Stir the batter.

Pour a ladle of batter and quickly swirl the pan to spread the batter over the entire surface to form a thin pancake. Cook for about 1 minute on each side until golden. Repeat until all batter is used.

Step 5: Serving

Place 3-4 Leksour pancakes on each plate. Generously top them with the meat and vegetable stew. Serve hot; they are often eaten with the hands, using the pancake as a scoop for the stew.