In the evening, we usually lit a small fire though we were not able to cook on this fire as the locals did, but that was enough to warm up a little (nights can be cold in the desert in March) and to grill a few slices of the excellent bread that we had bought in the last bakery.
The menus were not very varied and we always used as much as possible local food. In the evening, we usually cooked rice (not local !) and prepared local hard boiled eggs. At noon, we made a salad with the rice, the hard-boiled eggs and very tasty local tomatoes, possibly added with locally grown fresh onions.