Méchoui
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thumb|300px|Méchoui Méchoui () or meshwi is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine. The word comes from the Arabic word šawā (, "grilling, roasting"). This dish is common in North Africa. In Algeria and Morocco, the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". In Tunisia it applies to any piece of meat or fish grilled with embers.
In the Vinony graph
Vinony's link graph records 298 inbound references to Méchoui, and connects out to Maghrebi mint tea, Algerian cuisine and Khorovats.
Vinony files it under Algerian cuisine, Arab cuisine and Barbecue.
Vinony links it to 12 Wikipedia language editions.
Wikidata facts
- Part of
- Brazilian cuisine
- Image
- Mechoui.jpg
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- Commons category
- Méchoui
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via Wikidata · CC0
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Encyclopedic overview
6 sectionsContents
- Preparation
- Presentation
- Regional variations
- Serving
- See also
- References
thumb|300px|Méchoui Méchoui () or meshwi is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine. The word comes from the Arabic word šawā (, "grilling, roasting"). This dish is common in North Africa. In Algeria and Morocco, the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". In Tunisia it applies to any piece of meat or fish grilled with embers.
== Preparation == thumb|300px|Méchoui roasting over a wood fire After having slaughtered and dismembered the young lamb, all the internal organs of the animal are removed from the body cavity, with the exception of the kidneys. This cavity is stitched after being sprinkled with spices, particularly ras el hanout. The lamb is skewered on a tree branch and cooked next to a pile of embers. The spindle is rotated slowly and evenly so as to ensure evenly distributed cooking.
Excerpted from Wikipedia’s “Méchoui” article, available under the CC BY-SA 4.0 licence.