This was a delicious dish – a traditional Moroccan entrée, with marinaded beef and beef suet cubes, seared on the barbeque. The flavour was fantastic!
Main: Chicken Tagine with Figs and Almonds
A lovely
tagine, full of rich flavours and tender chicken legs. Our consensus was that we couldn’t really
taste the saffron in it – is the saffron worth it in such a richly flavoured
dish?
Side: Couscous with Orange, Almonds and
Cinnamon
A fresh
tasting couscous, made with orange juice, that provided a lovely contrast to
the richness of the tagine.
Salad: Roasted Capsicum with Feta, Capers and
Preserved Lemon
This was a
revelation! The combination of sweet,
salty and sour was so fresh alongside the tagine.
Bread: Khobz dyal Zraa
The bread
had the typical denseness of Moroccan bread – fantastic for mopping up the tagine.
Dessert: Briwat Bi Loz (Brides’ Fingers)
Lovely
mouthfuls of sweet nutty flavour, with each ingredient identifiable, yet providing
a harmonious finale. Buffalo yoghurt
with vanilla paste was the perfect accompaniment.
The verdict
This was one
of the most successful dinner parties we’ve had. Every dish was great, the combinations worked
well and we all ended the evening wanting to try the dishes again.
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