Méchoui
Marrakech, Morocco
This celebrated specialty consists of whole lamb roasted slowly in deep underground pit ovens until the meat becomes tender enough to pull apart with your fingers. It is typically served simply seasoned with coarse salt and cumin.
Why locals eat it
Historically prepared for grand receptions and honored guests, Méchoui is a classic nomadic Berber cooking method refined for urban feasts over centuries.
Local tip
Head to the famous alleyways near the main square in the late morning, as the freshly roasted lamb often sells out by early afternoon.
Typically made with
lamb, butter, cumin, salt. Recipes vary — always check with the vendor if you have allergies.