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Original name
Choua
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!
| In the local culture | - For special occasions |
| Special occasion | - Wedding - Party for the newborn - Feast of the sacrifice (Eid al Adha) |
| Spicy | Very slightly spicy |
| How to eat it | - By hand |
| Caloric value | High |
| Temperature | - Hot |
| Difficulty of preparation | Very difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Steamed |
Components
Side food
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Homemade bread
Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!
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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.
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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.
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