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Muhamarra - Classic Red Pepper Dip with Walnuts and Pomegranate Molasses
Faux Cloumage (a fresh ricotta/Greek yogurt mix)
Pita Chips
Arugula, Fennel, Endive, Olive and Fresh Orange Salad with Citrus Vinaigrette
Moroccan Chicken Tagine with Preserved Lemons, Dates, Ciltantro and Toasted Almonds
Black Pepper and Cinnamon Couscous
Individual Grand Marnier Souffles with Melty Ice Cream Sauce
About the Class
This rustic Moroccan menu is one I've made, loved, tweaked and perfected over many years. It's mildly exotic, not overly heavy (skinless chicken rather than red meat) and perfect for entertaining, especially as almost all the work can be done days in advance. Dinner begins with an adaptation of Paula Wolfert's spectacular Muhamarra. If you're not familiar with this roasted red bell pepper and walnut dip, it's savory, sweet, nutty and even a bit spicy all at the same time. Originating in Aleppo, it's now popular throughout the Middle East. Though not particularly Moroccan, I often pair it in serving bowls side by side with "faux cloumage," a combination of Greek yogurt and fresh ricotta. Topped with chopped chives. the dip duo is delicious on whole grain pitas. And, no small thing, both muhamarra and cloumage can be prepared up to 5 days in advance.
The salad - heavy on citrus with fresh orange supremes and citrus vinaigrette as well as an abundance of arugula, endive, fresh fennel and olives - can be served alongside these dips or with the main course as it perfectly complements the richly saucy tagine. The vinaigrette can be prepared up to 2 or 3 weeks in advance.
The chicken tagine is supremely flavorful, a poultry variation of a lamb tagine recipe I created for my LOST ENTREES cookbook. If you prefer red meat, you can substitute lamb, beef or pork although only lamb and chicken are traditional in North Africa. The tagine can be prepared up to 4 days in advance, cooled and refrigerated, to be reheated when ready to serve. As well as being infinitely more convenient, in this case, "make-ahead" allows flavors to mellow and marry and thus is more delicious as well. We'll serve the tagine over cinnamon-black pepper couscous, a classic accompaniment that takes no time to prepare.
Morocco has some of the best citrus in the world, and I like to include orange or lemon when ending any Moroccan meal. Here Grand Marnier souffles echo the orange from the salad although Lemon or Orange Tart, Lemon Bombe, Lemon Ice Cream, Key Lime Pie, Lemon or Orange Cake, or Orange Sorbet all work brilliantly. However, if making the dinner has done you in, even simple bowl of navel oranges (even better accompanied by purchases almond or coconut macarroons) is more than fine. Make the souffle base in advance, but egg white whipping and souffle baking (a mere 15 minutes in the oven) must be done last minute. You'll be seduced by how easy (and beyond delicious) these individual desserts are. I predict that, as in mine, they'll become a staple in your kitchens. And they will definitely wow all your friends.