A Moroccan Feast

Author: Kim Blum

Issue: January, 2006, Page 184

Vibrant colors, fragrant aromas and a fusion of flavors combine in the exotic culinary adventure that is Moroccan cuisine. we present sweet fruits, savory meats, and ornate serving pieces that capture the essence of an ancient culture. Let the feast begin!

Menu-Mint tea
-Briouats With Goat Cheese
-Harissa-marinated olives
-Sweet Tomato Jam
-Harira
-Chicken Tagine With Preserved Lemon and Green Olives
-Spiced Carrot Salad
-Beet and Cumin Salad
-Orange Slices With Pistachios, Cinnamon and Rose water, Date Candies With Walnuts and Sesame Seeds

PHOTOGRAPHY BY WERNER SEGARRA
FOOD STYLING BY M. ALLAN SCHANBACHER

Mint Tea & Briouats with Goat Cheese

Sweet Tomato Jam & Harissa-Marinated Olives

TIPS-Toss olives in harissa, a spicy Middle Eastern chili paste.
-Add some extra chili paste to the harira to raise the heat level.

Harira

Chicken Tagine with preserved lemon and green olives

TIPS-Use colorful accent rugs as tablecloths to add splashes of color.
-Tagines are delicious served with basmati rice or couscous.

Beet and cumin salad (bottom left) Spiced Carrot Salad (top right)

Orange slices with pistachios pictured with cinnamon and rose water