Aljzatú

Aljzatú is a traditional Moroccan dish that originates from the northern regions of the country, particularly the Rif Mountains. The name "aljzatú" is derived from the Amazigh (Berber) word for "stuffed," as the dish consists of a variety of ingredients wrapped or stuffed inside a whole lamb or goat. This preparation method is characteristic of many North African and Middle Eastern cuisines, where meats are often marinated and cooked with aromatic spices before being stuffed and roasted.

The dish typically features a mixture of minced lamb or beef, onions, garlic, cilantro, cumin, coriander, and other spices, which is then stuffed into the cavity of a whole lamb or goat. The animal is often marinated overnight in a blend of spices such as turmeric, paprika, saffron, and ginger, enhancing its flavor. The stuffed meat is then slow-cooked, either in an oven or over an open flame, allowing the flavors to meld together. Some variations may include the addition of preserved lemons, olives, or almonds for extra depth.

Aljzatú is commonly served during festive occasions, celebrations, and family gatherings in Morocco. It is often accompanied by couscous, bread, or other traditional side dishes. The dish reflects the rich culinary heritage of the region, blending simple ingredients with bold, aromatic spices to create a hearty and flavorful meal. Its preparation is labor-intensive, making it a special dish reserved for significant events rather than everyday dining.