Unfortunately, there are no Moroccan restaurants in this city and that is a big cause of frustration for me. The only place is in Boracay, and if only I could, I would hop on a plane every single time I get a craving for lamb tagine and couscous.
Fortunately, I like to cook and enjoy experimenting on different kinds of cuisine. I recently purchased a Moroccan recipe book on my last trip to Sydney and finally found the time to try out some recipes on my dear friends, who are always my willing guinea pigs.
Every damn thing :)
The Verdict? Sarah said this is the best meal I've ever cooked. *blush*
i agree... it was really good!
ReplyDeleteYummy!!!
ReplyDelete....and OMG I just remembered....I have LEFTOVERS.
ReplyDelete*runs to fridge*
-s.
Hey Erica, everything looks absolutely wonderful! I wanted to ask your advice on keeping food hot before serving when you're cooking lotsa dishes. My prob with parties is not everything finishes at the same time and some items dry out. =(
ReplyDeleteThank You! Usually when I'm making a lot, I start with the ones that take longest to cook. While those things are in the pot or oven, I can work on the other stuff. For instance, with this meal, The lamb tagine took 2 hours to cook and the chicken about an hour or so. In between I did the salad, sweet potato tagine and kefta. But I prepped EVERYTHING earlier that day- chopped the veggies, made the meatballs etc etc. So when it's time to cook I just throw ingredients in. it's still really stressful though. Have a bottle of wine handy haha.
ReplyDeletehttp://www.facebook.com/photo.php?fbid=50458493844&set=a.50457698844.62102.50448798844
ReplyDeleteOh, I am salivating. I want to try making the Moroccan roast chicken with couscous stuffing for my husband. :-)
ReplyDeleteYeah I agree I really should try doing this with a bottle of wine! LOL! I guess only practice will really help! Thanks for the tips!!!
ReplyDelete