Moroccan Spice Menu

This Moroccan dinner party offers an exotic palate of flavors and aromas to delight the senses and awaken the taste buds. The unique combination of spices come together to create a three-course taste of a far-away land.

Moroccan Spice Menu

All the ingredients you need for: moroccan spice

Perfect Timing

Use this master plan to help you cook the Moroccan Spice Menu perfectly. Instructions for all recipes have been expertly divided out so you know what to do when.

prep time

1¼ Hrs

Total time

3Hrs

Dinner serves 6

appetizers

[Toasted Sesame Seed-Crusted Lamb Meatballs]

3 hrs

desserts

[Roasted Ginger Cake with Honey-Lemon Fruit]

2¹/₄ hrs

Preheat oven to 350°F. Microwave 3/4 cup milk and 1/2 cup (1 stick) butter in microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Cool to room temperature.

Butter bottom and sides of 9-inch round cake pan. Sprinkle lightly with sugar. Mix 1 1/2 cup flour, 3 tsp. Roasted Ground Ginger, and 1 tsp. each baking powder and Roasted Saigon Cinnamon in medium bowl. Set aside.

Beat 3 eggs, 1 cup sugar and 1 1/2 tsp. Pure Vanilla Extract in large bowl with electric mixer on high speed 5 minutes or until very thick and pale in color, scraping sides of bowl occasionally. Gradually add flour mixture alternately with milk mixture, beating on low speed until smooth. Pour into prepared pan.

Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Let stand on wire rack at room temperature until ready to serve.

Mix 1/4 cup honey, 1 tbsp. fresh lemon juice and 1/4 tsp. Roasted Ground Ginger in medium bowl. Add 2 cups assorted berries; toss gently. Refrigerate until ready to serve.

main dishes

[Tagine of Moroccan Chicken]

1 hr

sides

[Couscous Salad with Chickpeas, Dates & Cinnamon]

45 mins

Finely chop white part of 3 green onions. Slice green parts; reserve for salad. Heat 1 tbsp. olive oil in medium saucepan on medium heat. Add white onion pieces; cook and stir 5 minutes.

Stir in 1 1/2 cups Chicken Stock, 1 tsp. Saigon Cinnamon, and 1/4 tsp. each Coarse Grind Black Pepper and Ground Cayenne Red Pepper. Bring to boil. Add 1 pkg (10 oz.) couscous; cover. Remove from heat. Let stand 5 minutes.

Mix 6 tbsp. olive oil, 3 tbsp. white wine vinegar and 1/2 tsp. salt in small bowl with wire whisk until well blended.

Fluff couscous with fork; spoon into large bowl. Add sliced green onions, 1 can (19 oz.) chickpeas, drained and rinsed, 2 cups shredded carrots, 1 cup dates, pitted and coarsely chopped, 1/4 cup pine nuts, toasted, and 1/4 tsp. each salt and Coarse Grind Black Pepper; toss lightly. Add vinaigrette; toss again. Garnish with 2 tbsp. chopped fresh cilantro.

appetizers

[Toasted Sesame Seed-Crusted Lamb Meatballs]

25 mins

Menu

Moroccan Spice Menu

Moroccan Spice Menu

Toasted Sesame Seed-Crusted Lamb Meatballs with Sweet Harissa Yogurt Sauce

Roasted Ginger Cake with Honey-Lemon Fruit

Moroccan Chicken Tagine

Couscous Salad with Chickpeas, Dates & Cinnamon

All the ingredients you need for: moroccan spice

Perfect Timing

prep time

Total time

appetizers

[Toasted Sesame Seed-Crusted Lamb Meatballs]

desserts

[Roasted Ginger Cake with Honey-Lemon Fruit]

main dishes

[Tagine of Moroccan Chicken]

sides

[Couscous Salad with Chickpeas, Dates & Cinnamon]

appetizers

[Toasted Sesame Seed-Crusted Lamb Meatballs]

Well Done!