Moroccan - October 2006

Diva: Lovina

Drinks: Tiffany
Moroccan Cocktail

2 oz. Vodka
½ oz. cardamom-infused simple syrup*
½ oz. lemon juice
½ oz. pomegranate juice

*Cardamom Simple Syrup - Bring 1 cup of water and a 1⁄4 cup of whole cardamom to a boil. Stir in 2 cups of sugar - stir until fully dissolved. Remove from the heat and allow to cool; keep in the refrigerator for 3 days, then remove the cardamom.

Sharbat (Apple Milk Drink)
2 Red apples
2 T Sugar
2 tsp Rosewater (scant teaspoons)
2 c Cold rice, soy or regular milk
Shaved ice

Peel and cube the apples. Place in the blender jar with sugar, perfumed water and milk. Whirl at high speed 15 seconds. Serve, with shaved ice if desired, in small glasses. Yield: 2 to 4 servings.

Appetizer: Stacey
Moroccan Meatballs

3 T red or green curry paste
½ c coconut milk
¾ lb. ground turkey
¾ lb. ground beef
1 onion, diced and sautéed
6 garlic cloves, minced
1 c bread crumbs
1 tsp ground coriander
½ tsp cumin
½ tsp nutmeg
pinch of cayenne
salt and pepper

Stir curry paste and coconut milk together, set aside. Combine remaining ingredients, adding only enough breadcrumbs to make the meat less sticky. Shape into small balls. Coat each ball with curry-coconut mixture and place on a baking sheet. Bake at 425 degrees until sizzling and lightly browned (about 15-20 mins). Serve warm with rice or make extra curry coconut mixture for a dipping sauce. Makes 30 meat balls.

Salad: Nicole
Eggplant Salad

2 eggplants (2 lbs total)
1 tsp salt
3 T olive oil
1 T butter
4 garlic cloves, minced
2 T minced red sweet bell peppers
¼ tsp cayenne, to taste
1 tsp ground cumin
1 T dry sherry

Dressing
2 T olive oil
2 T lemon juice
3 dashes black pepper, to taste

Garnish
4 T sliced black olives
2 T golden raisins
1 T dried currants
2 tsp, chopped fresh parsley

Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
Lay on a cookie sheet, sprinkle with the salt, and allow to “sweat" and drain for 30 minutes.

Rinse well and pat dry with paper towels.

Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.

Set cooked slices on paper towels to drain of excess oil.

Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.

Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.

Makes 6-8 servings

Soup: Ashley
Moroccan Chickpea Soup

1 ½ c dried chickpeas
8 c water
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
3 T unsalted butter
1 tsp turmeric
1 tsp black pepper
½ tsp cinnamon
2/3 c chopped fresh cilantro
4 c vegetable broth (preferably organic) or chicken broth
1 c lentils
½ c chopped fresh parsley

Prepare chickpeas: Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 ¼ to 1 ½ hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 ½ cups liquid (if not, add more water). Coarsely purée tomatoes in a food processor. Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes. Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

Side Dish: Michelle
Moroccan Rice Pilaf

1 tsp safflower oil
½ c finely chopped onion
1 tsp paprika
1 tsp cumin
½ tsp cayenne pepper
1 c brown rice
1½ c vegetable stock or water
¼ c raisins
salt to taste
black pepper
¼ c sliced almonds

Preheat the oven to 350°F. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion, and cook for 3 to 4 minutes until the onions become translucent but not brown. Add the paprika, cumin, cayenne pepper and stir. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes. Add the stock and the raisins and bring to a boil over high heat. As soon as the stock comes to a boil, cover the pot and place in the oven for 25 minutes. Add the salt, pepper and almonds and fluff with a fork.

Entree: Erin
Marinated Shrimp Kabobs

1 lb. lg. fresh shrimp
1 (8 oz.) can unsweetened pineapple chunks, undrained
2 T. sesame oil
2 T. soy sauce
¼ tsp white pepper
1/8 tsp garlic powder
1/8 tsp ground ginger
6 onions
6 cherry tomatoes
1 green pepper, 1 inch pieces
Hot cooked rice, optional

Put and devein shrimp, leaving tails on. Drain pineapple, reserving juice. Combine pineapple juice and next 5 ingredients in shallow dish. Mix well. Add shrimp and toss. Marinate in refrigerator at least 1 hour stirring occasionally.

Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put all on kabobs alternating vegetables and shrimp. Broil 4 to 5 inches from heat 2 to 3 minutes on each side, basting frequently. Serves 6.

Dessert: Tamara
M’hanncha

M'hanncha (The Snake) is a lovely dessert that can be served hot or cold. It is a traditional Moroccan dish.

150g chopped almonds
75g granulated sugar
1 T butter, melted
2 tsp orange flower water
1 tsp ground cinnamon
8 sheets phyllo pastry
butter
Ground cinnamon
icing sugar

Put the Sugar, butter, orange flower water, almonds and cinnamon in a blender until the mixture is smooth.
Divide the mixture into 8 equal portions and place each lengthways down the side of one piece of phyllo pastry. Roll the pastry around the mixture. The finished thing should resemble a Sausage shape.
Coil it into a kind of snail's shell then set aside and cover with a damp tea towel. Repeat this with all 8 pieces.
Heat the butter in a large pan and then fry the pastries until they are browned on both sides.
Sprinkle the pastries with cinnamon and icing sugar and serve. They can be left to cool if you wish to eat them cold.

WildCard: Mariah (absent)

Lottery: Sara