Mechoui

Some dishes exist to comfort and Mechoui is absolutely in that category. The richly perfumed quality works on something almost primal — you feel the warmth of it immediately. ras el hanout does work that no substitute can replicate. hospitality rituals including mint tea service are integral to the…

I took a cooking class specifically to learn how to make Mechoui correctly. The instructor explained why argan oil is used the way it is — something I'd never understood from just eating it. The complex with dried fruit and spice result when you make it yourself is different. Moroccan cuisine draws…

Most people overlook how much the right drink changes Mechoui. I ordered it with Casablanca beer and the warmly spiced and aromatic elements of the dish sharpened considerably against the pairing. argan oil in particular became more prominent in a good way. hospitality rituals including mint tea se…

I ate Mechoui at three different restaurants in the same week to compare. The results were illuminating. The use of harissa varied significantly — only one got it right. The warmly spiced and aromatic profile should be consistent but interpretation differs widely. hospitality rituals including mint…

Mechoui rarely gets the international recognition it deserves. The sweet and savoury together complexity is genuine, not simple, and the technique involved in using ras el hanout correctly takes real skill. hospitality rituals including mint tea service are integral to the food experience. I encoun…

What sets Mechoui apart is the handling of harissa. In lesser versions this is treated as a background note. Here it's central and the sweet and savoury together result shows it. I've started buying it to cook with at home after this experience. Moroccan cuisine draws from Berber, Arab, Andalusian,…

I was looking forward to Mechoui here based on the reputation. The reality was disappointing. The richly perfumed character that makes this dish special was muted — either from shortcuts with argan oil or from scaling up production at the expense of quality. Moroccan cuisine draws from Berber, Arab…