Marakesh, Morocco
Mechoui is a whole lamb roasted on a barbecue. This Moroccan dish and loved by many people throughout the country.
Mechoui is prepared by digging a vertical hole of 0.8 to 1 meter in diameter and 1.5 to 2 meters deep. Wood is stacked in this cavity and burns for five or six hours. When the earth surrounding the hole is smoking and the wood is transformed into embers and ashes, most of it is removed to avoid flare-ups.
All the organs of the stomach cavity are removed, with the exception of the kidneys.The lamb is skewered on a tree branch and cooked next to a pile of embers.
The prepared lamb is added to the oven vertically and enclosed with a lid covered with clay, mud, or wet sand, sealing the lid as well as possible.
Cooking lasts four to five hours. When the lamb is done, the hardened cover is broken to remove the lamb from the oven.
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