Hi Everyone! This week, Monday May 8th is Moroccan food. The Moroccan cuisine is one of the most diversified in the African and Mediterranean region, perhaps the world. It is a mix of the native Berbers, Spanish, Middle Eastern, the Moors, other Mediterranean countries, and other African countries cuisines. I love the interesting mixes of savoury and sweet! Here is the menu.

 

 

Harira   —   hearty soup with chickpeas, lentils, tomatoes and lamb  — we are serving this as traditionally done with these really interesting sweet cookies called Chebakia   —  chewy yeasted honey soaked (cookies?) with sesame

 

 

Slata Jazar —   carrot salad with oranges and olives

 

Slata Shamandar   —   Beet salad

 

Chachuka   —   Cucumber, tomato and pepper salad

 

Dujaj Tagine   —   Chicken stew with apricots and prunes

 

Pine nut cous cous —( cous cous is such a normal part of peoples food I don’t feel like I need to explain this, but did you know that cous cous is not a grain, it is more akin to a pasta?)

 

Next week is Indonesia! Take care,

Steve

Max and Irma’s