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What is the history behind Moroccan mechoui?

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I’ve heard that mechoui (slow-roasted lamb) is a popular Moroccan dish, especially during celebrations. What’s the history behind this dish?

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Mechoui has Berber origins and is traditionally cooked in a clay oven or pit. It’s served during large gatherings and celebrations, especially in rural Morocco.

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This dish is rooted in Berber and nomadic traditions, where whole lambs were roasted over a fire for special occasions, reflecting Morocco’s rich culinary history.

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Historically, mechoui was prepared by Berber tribes for large feasts and celebrations. It’s often roasted in an underground oven to get that perfect tenderness.

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