Moroccan Mechoui – MECHOUI
May 5, 2023
Mechoui in Arabic means “grilled,” but in Morocco it means a whole lamb, roasted in a pit oven with twenty or more other lambs, each
Mechoui in Arabic means “grilled,” but in Morocco it means a whole lamb, roasted in a pit oven with twenty or more other lambs, each
The first time I tasted camel was some twenty-five years ago in Damascus, Syria. A friendly taxi driver had driven me to Midan (a working-class
Lamb and goat—and baby camel for special occasions!—are the meats of choice in the Arabian Gulf. Here, in this Saudi version of roast lamb, the
Here is the home version of the Emirati madfun. Traditionally, the lamb was wrapped in a wet straw mat and cooked in a pit oven,
Umm ali is the classic Egyptian dessert, an Arab version of bread pudding made with layers of very thin crisp flatbread and toasted nuts soaked
The name of this Lebanese sweet is somewhat confusing. Saraya and seraglio mean both harem and a sultan’s palace. I am going for the harem
Tharid is the Arabian Gulf version of the Levantine fatteh, made with a lot more bread and topped with a hearty meat and vegetable stew.
The first time I tasted this fatteh was at Naranj, a large, glitzy restaurant converted from an old house just off Straight Street in Damascus
Fattah, as it is pronounced in Egypt, is quite different from the Lebanese, Syrian, or Saudi fatteh. It is often made with sheep’s trotters and
This is the Levantine version of tharid. Of all the versions of fatteh, it is the lightest, especially if you toast the bread as I