Mechoui (Mauritanian Lamb)
Mauritania's mechoui: a whole lamb roasted in a sand pit or over embers until the meat falls from the bone — the desert feast of the Moors. Ingredients: whole lamb, salt, cumin (modern touch), water for the tea that follows; couscous or rice.
What it is
Mauritania's mechoui: a whole lamb roasted in a sand pit or over embers until the meat falls from the bone — the desert feast of the Moors. Ingredients: whole lamb, salt, cumin (modern touch), water for the tea that follows; couscous or rice. Recipe: 1) Prepare a pit fire or ember bed. 2) Salt the lamb; roast slowly, covered, for hours. 3) Rest; carve with hands and knives. 4) Serve on great trays over couscous or rice. Serve: at weddings and honours, followed by three rounds of green tea. Flavor: pure lamb, smoke, ceremony. History: mechoui is the Sahara's celebration constant; Mauritania's sand-pit method is its desert signature. See also: Thieboudienne (Mauritanian), Couscous (Mauritanian).
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