9.7.09

Tagine, Marokkin

Entrees:
(served with Grilled Pita bread triangles)

Couscous with lemon zest, coriander, spinach, peas and parsley accompanied by 2 dips:

Aubergine dip (with Aubergines, tomatoes, cumin, chili, paprika and kalamata olives)

Hummus dip (made with chickpeas, olive oil, cumin and lemon)


Main:

The right balance between sweet and savoury is the cornerstone of Moroccan Cuisine. The food is cooked slowly and it's almost essential to taste whilst preparing these dishes in order to get the right balance.

Beef and Pistacchio Meatballs in a spicy tomato sauce with dried apricots. A variation on the traditionally Maltese 'pulpetti'.

Couscous with lamb, onions, honey and raisins. The lamb is first grilled and then cooked for a long time with the rest of the ingredients until it becomes deliciously tender. The end result is exquisite.

Chicken Thighs with caramelized baby onions, honey and pears. This was reduced at the end to a sensationally rich and caramelized sauce, and finally topped with sliced almonds.

Pork Ragu with tomatoes, carrots onions, raisins, cumin, cinnamon and coriander. Exquisitely offensive, Sahibi :)

Boiled potatoes with garlic, onions and parsley.

For dessert we had Oranges with orange blossom water (ilma zahar), cinnamon and mint, and sipped on a traditional Moroccan Green tea prepared with lots of sugar and fresh mint.












4 comments:

Glen Galea said...

nice pics
that dessert looks great
i m sorry i missed it

skartocc said...

bis serjeta issajru dak il Michelin star menu? U jien niftahar bil klamari mimlijin u bebbux...

bobblog said...

Was this at a restaurant or a home cooked meal?

Kari McKay said...

it was all home cooked, one of the theme nights we like to organize on weekends.