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Taditional 'mechoui' Marrakech, Morocco

Traditional ‘mechoui’ local Moroccan cuisine dish, Marrakech, Morocco, 2016–04-16. 

Like tangia, this is a slow cooked meat based dish, but this time no spices or marinades are added during cooking. Nearly always an entire lamb or sheep which is slow roasted inside a mud (or communual) oven, what makes mechoui so good is only the fat of the animal flavours and tenders the meat (some people add smen and butter). It’s often served just as a large cut of the cooked meat alongside plates olives and crusty bread, allowing the eater to sprinkle with cumin and salt.

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Chris Griffiths
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Marrakesh street food
Traditional ‘mechoui’ local Moroccan cuisine dish, Marrakech, Morocco, 2016–04-16. <br />
<br />
Like tangia, this is a slow cooked meat based dish, but this time no spices or marinades are added during cooking. Nearly always an entire lamb or sheep which is slow roasted inside a mud (or communual) oven, what makes mechoui so good is only the fat of the animal flavours and tenders the meat (some people add smen and butter). It’s often served just as a large cut of the cooked meat alongside plates olives and crusty bread, allowing the eater to sprinkle with cumin and salt.