B'stilla are delicious Baklava-like pastries, filled with chicken and Ras el Hanout, a delicious spice blend that contains fennel seeds, allspice, cardamom, cloves, cinnamon, sesame, coriander and cumin seeds, ginger, nutmeg, and 742 other spices. We served it with Harissa, a spicy paste, and Charmoula, sort of a cilantro pesto.
The Tagine is a braised lamb dish with olives and preserved lemons, served over couscous. I sweat some onions with parsley, oregano and saffron, and braised my seared lamb in chicken stock, finishing with the olives and lemons, which added a very interesting salty flavor. Sort of like using anchovies or fish sauce, it adds another nice layer of flavor.
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