Tag Archives: mint

A Moroccan Feast

Thank you, Easter, for providing us with a long weekend (Friday and Monday are Bank Holidays here in the UK). F and I wanted to enjoy some lamb as an ode to spring, so we invited friends to join us for a pre-Easter dinner on Friday. We could’ve done a traditional roast with the usual carrots and new potatoes, but in a fit of experimentation (and knowing we’d have the whole day to prepare — thank you again, Bank Holiday), F suggested we make Moroccan-style lamb. I suggested that we might as well go all-out and make Moroccan sides, too.

Needless to say, Googling commenced. I went straight to NYT Cooking, the New York Times‘ great hub for all the recipes they publish in their Food and other sections. I searched “Moroccan” and loads of vibrant, delicious looking dishes appeared. I was drawn to the Moroccan Cooked Carrot Salad; Spicy Orange Salad, Moroccan Style; and this couscous. Meanwhile, F found a recipe for Moroccan Lamp with Apricots, Almonds & Mint from BBC Good Food; it is a stew rather than a roast, which made it more attractive as it required less cooking time.

Here is how the meal turned out:

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Perhaps it is a bit monochrome, but boy was it delicious. The stew had such depth of flavor, thanks to cinnamon, apricots, and orange, and the ground almonds gave it a deceptively “creamy” texture. The carrot salad — dressed with lemon juice, spiced with cumin and garlic, and balanced with olives — turned out beautifully. We really liked the pearl couscous laced with cumin, golden raisins, and sautéed onions. The orange salad packed a bit of heat from cayenne, although I left out the garlic, parsley, and olives, as those were already present in the carrot salad.

All in all, a great and delicious success. Will we make these recipes again? Definitely. I’m already looking forward to enjoying the leftovers for lunch.

Do you like Moroccan food? Ever cooked any of it? Post your thoughts and experiences in the comments!

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Recipe: Fresh Corn & Avocado Salad with Basil & Lime

Visiting my parents in the summer is always fun, in part because there are always so many delicious fresh/seasonal fruits and veggies around the house. My dad and I, finding ourselves alone for dinner on a Friday evening, improvised with what ingredients we had and created a colorful and healthy spread: He made delicious BBQ chicken and I came up with this salad, inspired by Mark Bittman. Add some grilled eggplant, and you have a perfect summer meal.

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Fresh Corn & Avocado Salad with Basil & Lime (inspired by Mark Bittman; serves 3-4)

Ingredients

  • 2-3 generous handfuls of your favorite salad greens
  • 4 cobs of fresh corn, blanched & kernels cut off
  • 1 ripe avocado, diced
  • handful of fresh purple basil, minced (feel free to use “normal” green basil)
  • small handful of fresh mint, minced
  • juice of 1 lime
  • 1-2 glugs olive oil
  • to taste: salt & pepper

Procedure

  • Bring a large pot of water to boil and blanch the corn cobs in it for about 5 minutes. Remove the corn from the water, let cool, then cut the kernels off the cobs.
  • Combine the corn kernels, diced avocado, minced herbs, and salad greens in a large salad bowl. Squeeze the lime over everything, add some olive oil, salt, and pepper, and toss until the salad is evenly coated.

Enjoy!