In the cuisine of Northern Africa, Méchoui (Arabic: مشوي, translit. Mashwe) is a whole sheep or a lamb spit-roasted on a barbecue. The word comes from the Arabic word šawa, which means "grilled, roasted". This dish is very popular 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, however, it applies to any piece of meat or fish grilled with embers.
Presentation
Méchoui is a dish served at the beginning of the meal, as part of a feast or diffa. With the fingers of the right hand, the host takes pieces of grilled meat and offers them to guests. Traditionally, no cutlery is used to serve a mechoui, because, due to the slow cooking of the meat, should be able to be detached without any effort.
The nomadic populations, in addition to their main herd often composed of several thousand sheep, raise a small number of male lambs specifically for mechoui, feeding them with cheih, a species of wild mugwort which gives the lamb a distinctive character.
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