Monday, 26 March 2012

Fez, Morocco

Sunday, 18 March 2012

Moroccan meatball tagine with lemon and olives

A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties
1.   Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sixed balls.
2.   Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
3.   Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

PER SERVING

394 kcalories, protein 31g, carbohydrate 11g, fat 26 g, saturated fat 9g, fibre 3g, sugar 8g, salt 1.7 g
Recipe from Good Food Magazine February 2012

Sunday, 4 March 2012

Moroccan Temple Style Metal Table Lamp

I love the dispersed light from Moroccan style metal lamps.  It brings a warm feeling to the home.

A Season in Morocco: Recipes & Travels

A Season in Morocco: Recipes & Travels New - Part travelogue, part cookbook, this sumptuous volume journeys from Casablanca to Marrakech and everywhere in between, through the cafes, kitchens and spice markets of this extraordinary country. Author Meera Freeman offers recipes for- spice-infused couscous- lamb Tagine- mint teas- delicate pastriesall detailed here, interspersed with images of ornate ceramics, metalwork and rugs. There are also tales of Turkish baths, camel rides, snake charmers and even tree-climbing goats!

Taste of Morocco