Fasten your seatbelts and stow your tray tables away, we’re commencing our descent into Morocco!
My friend Viv (who is also Will’s mum) gave Lauren a Moroccan recipe book for Christmas, so I have dipped heavily into that for our lunch in Morocco. My first pass through gave me 18 recipes to try, and given that Liam and Lani are unlikely to try any of it and Elysia will be very hesitant, it leaves three big people to eat 18 lots of food. Ummm, that just ain’t gunna work.
So, after some heavy culling I got it down to 12, and will make half, and even quarter, quantities. My workmate, Jess, doesn’t think I understand the meaning of the word “cull”, but some very difficult decisions were made – it was hard work, Jess!
This is what our menu looks like:
- Broad bean dip
- Warm olives with lemon and herbs
- Fried pastries with seafood
- Filled savoury pancakes
- Lamb and chickpea soup
- Slow roasted lamb with cumin
- Spicy prawns
- Fried potato cakes
- Beetroot and cumin salad
- Tomato and preserved lemon salad
- Watermelon with rosewater and mint
- And, of course, mint tea. It’s not a visit to Morocco without mint tea.
And maybe hot dogs for the kids, which I will serve on some of the blue platters I bought when I was in Morocco. Which will make them Moroccan hotdogs. Easy peasy!
Looking later through the menu, I realised that I had left off those two most Moroccan of foods – tagine and couscous. The tagine I have is rather big, so I might have to leave it out for this time. Although maybe I could serve some of the food in the tagine. And I bought some couscous – just in case we’re still hungry.
The Morocco fact sheet and place mat are attached. I wonder what questions Quizmaster Will will come up with.
OK. Now’s its off to the supermarket, then hitting the kitchen for lunch in Morocco on Sunday.
(my translate app tells me that that means “goodbye for now” but I guess it could mean anything)