Unveiling Morocco
Photography by Fred Bird.
Experience the flavours and aromas of exotic Morocco right in your own kitchen as Elizabeth Baird shares a taste of her Moroccan adventure. Enjoy seasonings such as coriander and saffron as they enhance classic lamb and potato dishes. Best of all, the menu can be prepared ahead of time making it perfect for entertaining.
For more Moroccan cuisine read A Moroccan Dinner for 8 in the October 2004 issue of Canadian Living magazine.
Recipes
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Lamb Kabobs With Fresh Coriander
Set out bowls of chopped fresh coriander and ground cumin for guests to dip kabobs. -
Cucumber Salad With Fresh Mint
The refreshing flavor of mint perks up cucumber slices. -
Beet And Orange Salad
Essence of orange blossoms, or orange flower water, gives this salad an aromatic lift. -
Tagine Of Fish, Tomatoes, Peppers and Potatoes
This flavorful tagine can be prepared ahead and popped in the oven just before guests arrive. -
Round Moroccan Loaves
This aniseed-speckled bread is made with whole wheat and unbleached flours. -
Clementine Tarts
In Casablanca, the pastry shops do a brisk trade in these glazed tarts.
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