Global Cuisine News
Moroccan foods on Dec. 8! Diners will be treated to a flourless orange and almond cake at the Global Cuisine Potluck Saturday, Dec. 8, when St. Margaret’s food enthusiasts gather for a Moroccan meal. One of the cakes has already been promised. If anyone else wants the recipe it is in the folder on the Time and Talent Table in the Parish Hall.
Additional recipes include a very simple salad of avocados and shrimp, a dessert made with oranges, honey and cinnamon, Kefta Kabob skewers made with ground beef or lamb, Moroccan style meatballs made with chicken or turkey and several stews including one called “Easy Crockpot Moroccan Chicken, Chickpea and Apricot Tagine.” Help yourselves to any recipe or visit the website “Cooking with Thalia: the Flavors of Morocco” athttp://www.cookingwithalia.com/. Or learn to make Zalouk, an eggplant salad by watching this short video:http://video.about.com/moroccanfood/Zaalouk-Salad.htm
Moroccan cuisines are a mix of African, Middle Eastern, Arab, Mediterranean and Berber influences. Spices are used extensively. The most common are turmeric, coriander, cumin, ginger, paprika, saffron and cinnamon. According to Chef Hamid Idrissi, owner of the Tagine dining Gallery in New York City, turmeric and ginger are often used for meat dishes, “tumeric for its bright yellow color and also the aroma it brings… ginger for its aroma and [because] it’s good for digestion.” He says coriander seeds “bring an earthy flavor, really good for meat.”
Idrissi also flavors his food with fenugreek, cayenne pepper, caraway seeds, cloves, mace, nutmeg and bay leaves. “Spices are a very important part of Moroccan cooking. We Moroccans like to think the have many unique health benefits.” Read more at http://moroccanfood.about.com/.
Our Moroccan dinner will be at 6. Come a bit earlier if your dish needs to be reheated or assembled. Remember to bring your own beverages. And, as always, non-cooks are welcome, too. You can help us clean up.