The appeal of Moroccan food is universal. The aromas and flavors of the dishes do their magic every bit as much as the simplicity of their preparation. There’s just one more secret: What we call somewhat dismissively “side dishes” and which gets shuffled around on our dinner plate simply doesn’t exist in our cuisine. Vegetables and grains have pride of place, and cook right along the meat, poultry and fish: All aboard! No wonder we eat our veggies!
I’ll be demonstrating:
- Lamb tajine with dried fruit and almonds
- Chicken tajine with carrots and turnips
- Meatball tajine with Swiss chard, lemons and olives
- Fish tajine with lima beans
- Served with salad and sorbet