the burping dog cooks up ...
A Moroccan Feast
Of the many wonderful foods that we ate in Morocco, the Harira and the Djej Emshmel (Chicken Tagine with Preserved Lemons and Olives) were firm favourites. Being the culinary adventurers that we are, we decided to cart back a Tagine pot from the Souks in Marrakesh to cook our own tagines at home!
Menu:
~ Starter ~
Harira
~ Salad ~
Essaouira Style Tomato and Green Pepper Salad
~ Main Course ~
Djej Emshmel - Chicken Tagine with Preserved Lemons and Olives
~ Dessert ~
Orange Salad
The Harira is a soup prepared during Ramadan that traditionally breaks the fast. Full of chick-peas and lentils, and flavoured with a myriad of herbs and spices, it makes for a hearty meal in itself.
The Djej Emshmel is a specialty of Fez. The key ingredient in this dish are the preserved lemons (lemons preserved with sea salt and lemon juice), which imparts a unique taste and fragrance. The chicken is stewed slowly in a rich sauce of onions, spices, lemons and olives in the tagine pot until the meat is "fall off the bone" tender.
The most common dessert we had in the restaurants in Morocco was a simple yet delicious Orange Salad, dressed subtly with Rosewater and dusted with Cinnamon. Served chilled, it is most refreshing after a heavy dinner!
All in all, the meal was a success if we don't say so ourselves :). We are pleased with how it turned out. To be repeated for sure!
Of the many wonderful foods that we ate in Morocco, the Harira and the Djej Emshmel (Chicken Tagine with Preserved Lemons and Olives) were firm favourites. Being the culinary adventurers that we are, we decided to cart back a Tagine pot from the Souks in Marrakesh to cook our own tagines at home!
Menu:
~ Starter ~
Harira
~ Salad ~
Essaouira Style Tomato and Green Pepper Salad
~ Main Course ~
Djej Emshmel - Chicken Tagine with Preserved Lemons and Olives
~ Dessert ~
Orange Salad
The Harira is a soup prepared during Ramadan that traditionally breaks the fast. Full of chick-peas and lentils, and flavoured with a myriad of herbs and spices, it makes for a hearty meal in itself.
The Djej Emshmel is a specialty of Fez. The key ingredient in this dish are the preserved lemons (lemons preserved with sea salt and lemon juice), which imparts a unique taste and fragrance. The chicken is stewed slowly in a rich sauce of onions, spices, lemons and olives in the tagine pot until the meat is "fall off the bone" tender.
The most common dessert we had in the restaurants in Morocco was a simple yet delicious Orange Salad, dressed subtly with Rosewater and dusted with Cinnamon. Served chilled, it is most refreshing after a heavy dinner!
All in all, the meal was a success if we don't say so ourselves :). We are pleased with how it turned out. To be repeated for sure!