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In Algeria’s expansive landscapes and village gatherings, mechoui stands as a rite of communal celebration. Originating in Maghreb cultures and deeply woven into Algerian festival traditions, mechoui involves slowly roasting a whole lamb over charcoal embers or an open fire. The word itself (from Arabic machawi, “roasting”) captures the dish’s essence. For generations, families have prepared mechoui during Eid al-Adha, weddings and major gatherings, transforming a simple sacrificial lamb into a tender, aromatic feast.
The preparation is as ceremonial as the feast: first, a fresh lamb is carefully cleaned and seasoned inside and out with a pungent blend of minced garlic, ground cumin, paprika and coriander, then its cavity is often filled with garlic, herbs or onions for extra flavor. The lamb is then secured on a long spit or frame, where it turns slowly over glowing coals for several hours. Throughout the slow roasting, the meat is regularly basted with melted butter or oil, resulting in crackling skin and meltingly soft meat beneath. By the end of this labor-intensive process, the air is rich with smoke-tinged spice, and the plate is set for an unforgettable communal experience.
In many Algerian villages, the roasted lamb is taken off the spit and presented on a large platter; diners gather around and use their fingers (or bread) to pull off succulent pieces of meat. This hands-on serving style — often accompanied by coarse salt, toasted cumin and warm flatbread or couscous — underscores the convivial spirit of mechoui. Though traditionally an outdoor, communal cooking ritual, modern kitchens may adapt the recipe with oven roasting if a spit is unavailable. Yet, whether over a pit or in an oven, the heart of mechoui is the same: a rich, smoky lamb infusion that commemorates heritage and generosity in every bite.
8
servings15
minutes300
minutes900
kcalMechoui, Algeria’s emblematic spit-roasted lamb, is more than a dish — it is a symbol of hospitality, festivity, and communal joy. Traditionally prepared during Eid al-Adha, weddings, and large gatherings, this Maghrebi specialty involves slow-roasting a whole lamb over glowing embers until the skin crackles and the meat becomes tender enough to pull apart by hand. The preparation begins with rubbing the lamb in a fragrant paste of garlic, cumin, paprika, coriander, salt, and pepper, often stuffing its cavity with onions or herbs for added aroma. During the long roasting, the lamb is basted with butter or olive oil, creating a golden crust while locking in succulence. Once cooked, it is presented on a large platter and shared directly from the bone with bread, couscous, and seasonings like coarse salt and toasted cumin. Whether roasted on a spit or adapted for the oven, mechoui embodies Algerian tradition, generosity, and the art of slow, celebratory cooking.
Whole lamb (preferably shoulder or leg, about 6–8 kg) – the centerpiece of the feast. (Leg and shoulder cuts are chosen for their balance of meat and fat.)
Garlic (8–10 cloves, minced) – infuses sharp, savory depth throughout the meat.
Spice blend: ground cumin (2 tbsp)
Paprika (1–2 tbsp) and ground coriander (1–2 tbsp) – these earthy spices give mechoui its warm, fragrant seasoning
Salt and black pepper (to taste) – essential for amplifying the lamb’s natural flavor.
Olive oil or butter (1/2 cup oil or 6 tbsp butter, melted) – used both in the marinade and as a basting liquid to moisten the meat. Olive oil makes the recipe dairy-free; butter yields a richer crust.
Optional aromatics: chopped onion, fresh rosemary or bay leaves (to fill the lamb’s cavity) – these add extra fragrance from within as the meat roasts.
Season the lamb. Trim excess fat from the lamb (leaving a thin protective layer). Mix minced garlic, cumin, paprika, coriander, salt, pepper and enough olive oil to form a paste. Massage this spicy paste all over the lamb, and fill the cavity with any onions or herbs if using. Cover and refrigerate for at least 1–2 hours or overnight for deep flavor.
Prepare the grill or oven. If roasting over coals or a fire pit, build a moderate charcoal fire or wood fire. If using an oven, preheat to 160°C (320°F).
Skewer on the spit (or place in roasting pan). Carefully attach the lamb onto a long rotisserie spit. For oven roasting, lay the lamb on a rack in a roasting pan.
Slow-roast the lamb. Position the lamb at least 30 cm above glowing coals and begin rotating the spit. Maintain a gentle heat so the lamb cooks slowly without burning. (If using an oven, pour ½ cup water or stock into the roasting pan and cover with foil.) Cook for about 5–6 hours, until the meat is fork-tender and pulls away from the bones.
Baste frequently. Every 15–20 minutes, brush the lamb with melted butter or oil to moisten the exterior and encourage a crisp, golden crust. Continue rotating or re-basting as needed so all sides brown evenly.
Crisp the skin. In the final 20–30 minutes of cooking, move the lamb closer to the heat or increase oven temperature to 230°C (450°F). Baste repeatedly and watch carefully; you want a richly browned, crackling surface without charring too much.
Rest and serve. When the lamb is cooked through (juices run clear and meat is very tender), remove it from heat and let it rest under foil for 15–20 minutes. Then use clean hands or forks to pull the meat off the bones. Serve on a large platter with coarse salt and toasted cumin seeds for dipping, alongside warm bread or fluffy couscous and a simple chopped salad.
Nutrient | Per Serving |
Calories | 900 kcal |
Protein | 60 g |
Fat | 70 g |
Carbohydrates | 2 g |
Sodium | 250 mg |
Allergens: Contains lamb; butter (dairy) if used; naturally gluten-free (serve with gluten-free sides if needed).
Q: What does “mechoui” mean?
A: “Mechoui” refers to the method of cooking—whole roasting over a fire. It comes from the Arabic verb machawi, meaning “roast (on coals).” Unlike oven-roasted lamb, mechoui is traditionally fire-roasted, which gives it a distinctive smoky aroma.
Q: Can I make mechoui without a spit roast?
A: Yes. The key is long, slow cooking. A large lamb leg in the oven (covered at first, then finished uncovered at high heat) can approximate the texture. Marinate and baste as usual. While it won’t have the open-fire flavor, it will still be tender and flavorful.
Q: What cut of lamb is best for mechoui?
A: Leg or shoulder of lamb work well because they have enough fat to stay moist over hours of cooking. A whole lamb is traditional for large gatherings, but for home cooking a bone-in leg (about 2–3 kg) is ideal. You can also use a whole smaller lamb or combine cuts if needed.
Q: How do I know when mechoui is done?
A: Properly cooked mechoui meat should fall off the bone easily. Check by pricking the thickest part with a fork; juices should run clear. The internal temperature (if using a thermometer) will be around 85°C (185°F) when the meat is tender. Resting covered after cooking ensures the juices redistribute for moist, pull-apart lamb.
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