Blog de Moudjahed

Oranie profonde

Méchoui pour tous !


 Qui-aime le Méchoui ?

Qui-aime le Méchoui ?

 Qui-aime le Méchoui ?

le voici  !

à l’Algérienne ….




voici la recette

Préparation (60min):  ,Cuisson (300min): ,Ingrédients (pour 20 personnes):

Le choix de l’agneau: 1 agneau de moins d’un an

“li ma bédelche:

qui n’a pas changé les dents”(entre 20 et 22 kgs net), 500 grs de beurre, 5 têtes d’ail, 10 à 12 feuilles de laurier, 1 gros bouquet de thym, 400 à 500 grs de sel, 50 à 60 grs de poivre moulu, 100 à 150 grs de cumin moulu.

Il sera donc ouvert du cou à la queue, et il faudra prévoir assez de fil d’attache pour coudre toute la partie ouverte.


1 tourne broche (en principe de fabrication ARTISANALE une branche de sapin fine : matreg )

Le nombre de tours idéal pour la cuisson d’un méchoui est de:

3 tours minutes), bois de chauffage (1 à 1,5 m3 environ, prévoir large), pelles (pour le transport des braises), et des bras vaillants pour s’occuper du feu.


Préparation de l’agneau:

Epluchez les têtes d’ail.
Dans un bol mélanger le sel, le poivre et le cumin dans les proportions de: 150grs de sel, 50 grs de poivre et 150 grs de cumin (environ et suivant la taille de l’agneau).

Frottez l’intérieur de l’agneau avec le mélange, couper 250 grs de beurre en morceaux avec lesquels vous frotterez et éparpillerez à l’intérieur, ajoutez l’ail en gousses, les feuilles de laurier et le thym le tout bien réparti.

Embrochez l’agneau de l’anus au cou sur votre broche en écartant si vous en avez la possibilité les épaules et les cuissots ou attachez les le long de la broche pour éviter le ballant.
Les pates du méchoui attachées le long de la broche

Les pates de l’agneau écartées de la broche

Liez les reins de l’agneau à la broche à l’aide d’un fil de fer pour empêcher une cassure lors de la cuisson.

Coudre à l’aide du fil d’attache toute la partie ouverte le mieux possible afin d’éviter les pertes du jus qui va se former à l’intérieur.

Préparation de la braise et du foyer de cuisson:
Préparez un foyer à quelques mètres de l’endroit où vous devez faire cuire votre méchoui.

On ne se servira que de la braise pour la cuisson. Plantez en terre vos supports de broche de façon à ce que l’agneau soit entre 30 et 40 centimètres du sol.

Posez votre broche sur les supports et commencer la cuisson.

disposition de la braise sous le méchoui

Recette et temps de cuisson:

Etalez la braise sur un coté de l’agneau à environ 30 centimètres sur le devant, avec plus de braises coté épaules et cuissots que face au ventre.

Vous rajouterez la braise tout au long de la cuisson à la demande sans jamais saisir la viande.

La position des braises sous le méchoui

Dans une casserole remplie d’eau diluez 2 poignées de sel et disposez la casserole prés de la braise pour tiédir le mélange qui vous servira à badigeonner votre agneau en cour de cuisson à l’aide d’un bout de tissu attaché au bout d’un manche.

Commencez à badigeonner votre agneau dés que celui-ci se met à transpirer.

Vous badigeonnerez votre agneau tout au long de la cuisson et à la demande avec l’eau salée sauf à la fin où vous le badigeonnerez avec du beurre fondu pour le faire bronzer.

Le temps de cuisson peut varier de 4 à 5 heures, voir plus. Le plus long et le plus difficile à cuire seront les gigots et les épaules.

Pour estimer le stade de la cuisson, piquez les gigots à l’aide d’un couteau et lorsque votre agneau est cuit, rapprochez la braise de celui-ci et badigeonnez avec le beurre fondu de manière à saisir la peau et la faire dorée (elle sera excellente).

Votre cuisson est terminée et si vous devez tenir votre méchoui au chaud, reculez la braise et laissez le tourner le temps nécessaire avant de le présenter et le découper.









Le méchoui se mange chaud et de préférence avec les doigts. Vous pouvez servir en apéritif des melfoufes que vous cuirez directement sur la braise.



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