Our yearly Moroccan dinner was chosen by Foodbuzz for their 24, 24, 24 event – 24 bloggers, in 24 places making 24 posts. The party was a success and we had a lot of delicious food to share with dear friends.
Menu
Spiced Pistachios with Apricots and Argan Oil
Assorted Olives and Feta Cheese with Sage Honey
Moroccan Carrot Salad, Tomato Salad and Eggplant Salad
Shrimp Chermula
Opakapaka Chermula
Lamb Tagine with Apricots and Almonds
Kefta – Ground Lamb Brochettes
Pastilla – Sweet and Savory Chicken Pastry
Carrot Salad
1 Pound carrots, peeled
1 Cup lemon juice
1/2 Cup extra virgin olive oil
1 Tablespoon sweet paprika
1/4 teaspoon cayenne pepper
1 Tablespoon ground cumin
1/4 Cup cilantro chopped
3 Cloves garlic chopped
2 Tablespoons agave syrup
Salt
Cook the whole carrot until fork tender. Slice into coins. Mix the rest of the ingredients together and a toss with carrots. Chill in refrigerator until ready to serve.
Moroccan Tomato Salad
1 Pound tomatoes, peeled, seeded and
chopped
2 Roasted bell peppers, peeled, seeded
and chopped
1 Onion, chopped
2 Cloves of garlic chopped
1/2 Cup of cilantro chopped
2 Tablespoons ground cumin
1 Cup lemon juice
1/2 Cup extra virgin olive oil
Mix all the ingredients together.
Moroccan Spiced Pistachios
1 Tablespoon Extra Virgin olive oil
2 Cups Pistachios
1/2 Cup dried apricots quartered
2 Tablespoons ground cumin
1/2 Teaspoon argan oil
1/4 Cup cilantro
2 Tablespoons course sea salt.
Heat oil in sauté pan, add cumin and toast for 30 seconds, add the pistachios toast for two minutes or until they start browning. Take off heat and add argan oil, cilantro, apricots and sea salt. Serve warm.
The evenings beverages included Cristal Rose, Tavel Rose, Chateau Neuf du Pape, Beaux Freres Pinot Noir.
