A few hors d’oeuvres that could be either served before the main meal but very often at the same time as a main course, especially salads.
Cucumber and olive salad - Grated cucumber, red onion, lemon thyme, red wine vinegar.
Tomato salad with lemon confit - with fresh onion, lemon juice, paprika, chopped parsley and chopped cilantro
Phyllo triangles with goat cheese - with parsley
Phyllo triangles with fish - cod, lemon juice, cumin, paprika, chopped parsley, chopped cilantro, red onion, minced garlic, olive oil and salt wrapped with “brick” or warqa if you could find them. Fried with oil. Sprinkled with sugar, cinnamon and hot chili pepper.
Main dish
Lamb tagine with oranges, saffron and candied orange peel
Place the leg of lamb (into pieces)in this spice mixture: ginger, ras el hangout, cinnamon, cumin, white pepper, olive oil and saffron. Added in the tagine with butter, add the meat, sliced onion, half cinnamon stick, cover the tagine and cooked, add water when necessary. Half way through, add some orange juice. Cooking time around 1.5 hour Add honey towards the end of cooking, remove the lid and have the sauce thickened.
Orange peel in preparation - Sliced orange zest and had it boil in salted water, then simmered them in a sugar water with cinnamon stick, cloves until the liquid is syrupy and the peel are al dente. Add orange juice
To serve, add orange and the candied peel.
Personally this dish is definitely on the sweet side, could be interesting when paired with a salad or a side that is acid. Meat very tendered and juicy.
