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Mauritanian Leksour (Lamb stew on pancakes)

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Author International Cuisine


  • Pancakes for Leksour:
  • 1 cup wheat flour
  • 1/2 cup millet flour
  • 1/2 teaspoon salt
  • 3/4 cup to 1 1/2 cups water to blend; use more or less as necessary
  • Stew for Leksour:
  • 1 LB lamb cut into bite-sized pieces
  • 2 carrots peeled & chopped
  • 2 to matoes chopped
  • 2 potatoes peeled & chopped
  • 2 green or red bell peppers cored & chopped
  • 4 cups water
  • 1 bay leaf
  • Salt & black pepper to taste
  • Vegetable oil


  • In a bowl, combine wheat and millet flours with salt. Add a little water at a time; beat until batter is smooth. Set aside for about thirty minutes. Heat a little vegetable oil in a large skillet. Add lamb pieces; cook until browned, stirring occasionally. Add chopped vegetables; mix well. Pour in 4 cups of water. Bring to a boil. Reduce to a simmer; cover and cook for about sixty minutes. Heat a shallow skillet with oil. Add a ladle-sized portion of batter; spread to form a smooth pancake. Brown both sides, flipping once. Repeat with remaining batter. On plates, arrange pancakes on a platter and spoon stew on top. Serve warm.