March 2013: A Moroccan Buffet

In approaching this month's menu, I kept coming back to sultry nights, tangy lemons, sweet mint, and the bright patterns of Morocco. Having never encountered the flavors of Morocco I was intrigued by the color and ingredient combinations, making it too tempting to resist.

Besides, who could say no to warm homemade pita bread fresh off the grill?

Moroccan cuisine is extremely refined, thanks to Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, and Arab influences. The cooks in the royal kitchens of Fes, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include preserved lemon, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.

We knew it was going to be a night of full flavored food.

The Hostess

The Writer

The Theme

A Moroccan Buffet

The Menu

Sides: Pita Bread | Eggplant Smothered with Charmoula | Moroccan Pasta SaladMoroccan Tomato Salad | Moroccan Potato Salad| Sweet Pepper Salad

Main Dish: Chicken with Preserved Lemon and Green Olives (serve with Pistachio Sauce)

Dessert: Pomegranate Meringue Rose Tart