Home › 🇲🇦 Morocco › Rabat
Mechoui (spit-roasted lamb)
Rabat — Mother recipe · ar de en es fr it ja pt ru zh
Mechoui is a traditional Moroccan dish, slowly roasted over an open flame for an incredibly delicious flavor.
📷 Andre Piquet — CC BY 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 21600 min cottura · 8 porzioni · difficile
Ingredients
- 4 kg of lamb shoulder
- 200 g of salt
- 100 g of sugar
- 10 bay leaves
- 5 dates
- 5 garlic cloves
- 3 tablespoons of olive oil
- 1 tablespoon of black pepper
- 1 tablespoon of nutmeg
Method
- Prepare the lamb shoulder by making a deep incision along the side and inserting cloves of garlic.
- Mix salt, sugar, black pepper, nutmeg, garlic, and dates to create a seasoning blend.
- Place the seasoning blend under the lamb's skin and rub it evenly.
- Marinate the lamb for at least 24 hours in a cool place.
- Hang the lamb on a spit over a slow and steady fire for 6-8 hours.
- Check the cooking regularly and add fresh wood if needed to maintain a slow and consistent fire.
The story
Mechoui has its roots in Moroccan nomadic traditions, where it was served during festivals and ceremonies for its symbolic meaning and exquisite taste.
Community variants (0)
No variants yet: propose the first one!