In the Magrebi cuisine, Méchoui (Arabic: مشوي, romanized: Mashwe) is a whole sheep or a lamb spit-roasted on a barbecue. The word comes from the Arabic word šawa, which means "grilled, roasted". This dish is very popular in North Africa.
In Algeria and Morocco , the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit".
In Tunisia, however, it applies to any piece of meat or fish grilled with embers.
Mrouzia (Arabic: المروزية) is one of the most important dishes of Moroccan cuisine. It is a sweet and salty meat tajine, combining a ras el hanout blend of spices with honey, cinnamon and almonds. It is also prepared in Tunisia, but in a different manner. An author mentions the name in Algeria, but for a different dish.
In Morocco, this tajine is one of the traditional dishes of the Eid al-Adha Muslim festival (Festival of Sacrifice). It is often made of lamb from animals ritually sacrificed during the festival.