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Mechoui (Roasted Lamb)
Mechoui is a traditional Moroccan dish where the whole lamb is skewered and slowly roasted over an open fire for hours.
📷 Andre Piquet — CC BY 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 240 min cottura · 8 porzioni · difficile
Ingredients
- 1 lamb of 4-5 kg
- 100 g of coarse salt
- 100 g of sugar
- 100 g of chili
- 3 tablespoons of vinegar
- 2 onions
- 100 g of fresh thyme
- 100 g of bay leaves
- 100 g of parsley
- olive oil
Method
- Cut the lamb into two parts and skewer it on a long spit.
- Mix the salt, sugar, chili, and vinegar in a bowl.
- Marinate the lamb with the mixture and let it rest for at least 24 hours.
- Stake the lamb with onions and herbs.
- Roast the lamb over a slow fire for 4-5 hours, turning it regularly.
- Serve it hot with a vegetable stew and a fruit pudding.
The story
Mechoui originated in the mountainous regions of Morocco, where families and villages would gather to roast the whole lamb over an open fire, turning it into a symbol of social gathering and celebration.
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