Lamb steamed or baked

Original name : Choua

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Moroccans like lamb so much that simply steaming it is considered as an exceptional dish in the local culture. This preparation is the "Choua" !!
As you may guess, it is of prime cuts of lamb that are slowly steamed. Served with salt and cumin, bread and a glass of tea with mint.

For weddings and special occasions, the cooking process is done differently: The whole lamb on spit, is put vertically into a special oven (built underground). It is cooked for a few hours. The meat is tender and tasty!
About this dish
In the local culture - For special occasions
Special occasion - Wedding
- Party for the newborn
- Feast of the sacrifice (Eid al Adha)
SpicyVery slightly spicy
How to eat it - By hand
Caloric valueHigh
Temperature - Hot
Difficulty of preparationVery difficult
How to cook - Underground
- Bake
Cooked - Raw - Cooked
Ustencile - Steamed
  • Lamb
  • Side food

    Homemade bread

    Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!

    Salt and cumin

    The classics are jostled in Moroccan cuisine. The famous salt-pepper that we propose to adjust the seasoning of dishes is replaced by salt-cumin.

    Small bread pan-prepared

    A soft bread to accompany tagines, prepare sandwiches or stuff.

    Mint tea

    Famous the whole world, it doesn't need to be introduced anymore. The mint tea is the first ambassador of the cuisine and the art of living of Morocco.

    Related food

    The guide of gastronomy of Morocco