Mangal – Collapsible Steel Barbecue – Holds 8 Skewers

Steel Mangal, Made in France

A deep charcoal barbecue for cooking meat and vegetables over gentle embers rather than a fierce flame.

What is a mangal?
The mangal is the most widely used barbecue in the former Soviet Union, Turkey and the Middle East. What sets it apart from a standard barbecue is its deep trough. The skewers rest on the edges, at a distance from the charcoal: the heat is gentler and more even, and food cooks without drying out.

Specifications

• Assembled dimensions: 65 × 33 × 60 cm (L × W × H)
• Disassembled dimensions: 65 × 33 × 4 cm
• Trough depth: 14 cm
• Steel thickness: 1.5 mm
• Capacity: 8 skewers
• Made in: France (Grenoble area), from plans designed in Russia

Assembly
The mangal assembles and disassembles without tools, using wing nuts. Taken apart, it stores flat and is easy to carry. The 1.5 mm steel keeps it stable once assembled.

When are the embers ready?
The embers are ready when the flames have died down and the charcoal is covered in a thin layer of white ash. To check the heat, hold your hand about 15 cm above the embers, without ever touching them. If you can bear the heat for a few seconds, you can start cooking. If not, wait a little longer: the embers are still too hot and would burn your food.

Safety

• Use the mangal outdoors only, never in an enclosed or poorly ventilated space.
• Do not move it while in use: it gets very hot.
• Never use spirit or petrol to light or relight the fire.
• Keep children and pets away.

Care
Let the mangal cool down completely before emptying and taking it apart. Store it in a dry place, away from damp.