Entree: Mauritania – Northern Culinary Region – لخ ➤ lakh (Creamy sweet millet porridge cooked with milk and fermented milk, served with butter and often with dates)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 22 min

Additional 3 min

Total 35 min

Ingredients

- 1 1/4 cups (150 g) millet flour
- 6 cups (1.44 L) water
- 3 cups (720 ml) whole milk
- 2 cups (480 ml) fermented milk or thin plain yogurt (lben or buttermilk)
- 4 tbsp (56 g) unsalted butter
- 1/3 cup (67 g) granulated sugar, more to taste
- 1/2 tsp (2.5 g) salt
- 1 tsp (2 g) ground cinnamon or to taste
- 8 Medjool dates, pitted and chopped, approx. 120 g
- 2 tbsp (30 ml) honey or molasses for drizzling (optional)
- Toasted millet or toasted semolina for garnish (optional)

Instructions

1. In a large saucepan, whisk the millet flour into 2 cups (480 ml) of the water to form a smooth slurry with no lumps.
2. Add the remaining 4 cups (960 ml) water and place the pan over medium heat. Stir constantly until the mixture thickens and begins to bubble, about 10–12 minutes.
3. Reduce heat to low and slowly stir in the whole milk and fermented milk, combining thoroughly to a silky porridge. Simmer gently for 8–10 minutes, stirring often to prevent sticking.
4. Add the butter, sugar, salt, and cinnamon; stir until the butter melts and the sugar dissolves. Taste and adjust sweetness or salt.
5. Remove from heat and let rest 2–3 minutes to thicken slightly. If too thick, thin with a little warm milk or water.
6. Serve hot in bowls topped with chopped dates, a drizzle of honey or molasses if desired, and a sprinkle of toasted millet or semolina for texture.