Menu of our Memorable Meal

by
Pastilla

Rouleaux au Riz & aux amandes

Salades

Tomates, concombres à la marocaine

Carottes à la canelle & l’eau de fleur d’oranger

Courgettes de Salé au vinaigre de Fes

Choux aux oranges

Tagine

Agneau aux pruneaux et au sesame

Dessert

Nevrines (?) d’oranges & de fraises

Thés/ Cafés / Gateaux

Here is the menu of the lunch Natasa, Gary, Josh, and I helped to cook under the very sweet supervision of Raja.

Lamb Tagine for 22 served only one hour late! Hoping Gary will add the recipe and  Josh will add some pictures. I am left wondering why the canisters of spices there, ginger for example, smelled both more subtle and more complex than the powdered ginger we buy in the US? And does anyone (Mabrouck — a little research project for you)  know what a nevrine is? Or if that’s not right, what the word is for those wonderful fruit desserts in glasses?

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3 Responses to “Menu of our Memorable Meal”

  1. karenconnelly Says:

    gorgeous photos,f ood photographer! delicious. how wonderful to have this recorded. it’s the sort of thing i always mean to do and rarely manage . . . love the pictures of the oil ? ….. i’m hungry . . .

  2. karenconnelly Says:

    gorgeous photos,f ood photographer! delicious. how wonderful to have this recorded. it’s the sort of thing i always mean to do and rarely manage . . . love the pictures of the oil ? ….. i’m hungry . . . kazza

  3. carolspindel Says:

    I think it’s the orange flower water you’re talking about Kaz. Can anyone verify? The orange flower water is a motif throughout our days there–in the food, at the women’s house, in the hammam, and the baskets of fragrant orange flowers for sale in the street the last day. I agree, such a stunningly beautiful image, like a painting. I am also in love with the black prunes in the stewpot against the gray wall — they are a true black, a multiplicity of colors rather than a simple synthetic black. Thank you, Josh! Carol

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