Only thing about Moroccan food I am familiar with is — tagine. I think of dishes made in one of those as having dried fruits, lemon and nuts. Always wanted a tagine pot. I made a tagine once with chicken and it was lemony. However, this recipe did call for some slivered almonds to top it off but I didn't have any on hand.
I've been experimenting with different ethnic dishes more lately. I have a bunch more I plan to try. The Russian meal was part of that. I get bored with the same fare all the time. [Reply]
Originally Posted by BucEyedPea:
Does it? Hmmm...:-)
Only thing about Moroccan food I am familiar with is — tagine. I think of dishes made in one of those as having dried fruits, lemon and nuts. Always wanted a tagine pot. I made a tagine once with chicken and it was lemony. However, this recipe did call for some slivered almonds to top it off but I didn't have any on hand.
I've been experimenting with different ethnic dishes more lately. I have a bunch more I plan to try. The Russian meal was part of that. I get bored with the same fare all the time.
Moroccan dishes usually use only ONE fruit source, most often raisins and sometimes figs or dates. [Reply]
Originally Posted by scho63:
Moroccan dishes usually use only ONE fruit source, most often raisins and sometimes figs or dates.
Sounds delicious. I quite like a salad with figs, pears and goat cheese myself. I looked up Moroccan spices and did find cinnamon and nutmeg plus use of citrus as something they use. They also use cumin. Some of those spices are also used in other ethnic foods. MidEastern food also uses "sumac". I plan to order some before I make my Turkish manti dinner. I need some quests first.
And it will be quite an under taking as I have to make the pasta from scratch. [Reply]
Originally Posted by Pablo:
Making the most awesome French onion dip. Then doing a crockpot of pulled pork and beef chili for dinner. Cast iron corn bread. Summer sausage and cheese for snacking as well.
Good amount of vodka beforehand I'd guess. Might do a bloody ceasar.
I've forgotten that french onion dip existed, and I love it. I just don't have chips very often these days. That might have to go on my game day menu soon. [Reply]
Salad: Authentic Greek salad ( Which is usually mostly cukes and tomatoes and herbs contrary to how it's served here)
Entree: Moussaka
Layers of eggplant and lamb/beef mix with onions, in a tomato sauce which has a touch of cinnamon, bay leaf, oregan, red wine and garlic; topped with a creamy Bechamel Sauce with some parmesean cheese in it.
Dessert: Baklava for dessert.
I cut too small a piece of Moussaka for my pic. Oh well!
Originally Posted by BucEyedPea: Appetizer: Spanakopita or spinach pie
Salad: Authentic Greek salad ( Which is usually mostly cukes and tomatoes and herbs contrary to how it's served here)
Entree: Moussaka
Layers of eggplant and lamb/beef mix with onions, in a tomato sauce which has a touch of cinnamon, bay leaf, oregan, red wine and garlic; topped with a creamy Bechamel Sauce with some parmesean cheese in it.
Dessert: Baklava for dessert.
I cut too small a piece of Moussaka for my pic. Oh well!
I'm damn impressed BEP! :-)
You can cook for me anytime. I'll bring the wine and dessert. [Reply]
It takes organization, but isn't nearly as hard as it looks [unless you make phyllo from scratch].
A lot of it is very casserole/meatloaf-like, except with different spices.
Anything topped with Béchamel is delicious, be it Moussaka or Pastitsio.
I would put Greek salad on my short list if I had to narrow myself to only one food for the rest of my life. Feta and Kalamata, red onion and Roma tomato with hearts of Romaine. [Reply]
Originally Posted by BucEyedPea: Appetizer: Spanakopita or spinach pie
Salad: Authentic Greek salad ( Which is usually mostly cukes and tomatoes and herbs contrary to how it's served here)
Entree: Moussaka
Layers of eggplant and lamb/beef mix with onions, in a tomato sauce which has a touch of cinnamon, bay leaf, oregan, red wine and garlic; topped with a creamy Bechamel Sauce with some parmesean cheese in it.
Dessert: Baklava for dessert.
I cut too small a piece of Moussaka for my pic. Oh well!
Well done. That's amazing looking all around. [Reply]
