Moroccan Dinner Party

Moroccan Cheese Pastries

These tasty pastry snacks are sometimes served at the beginning of a meal and make excellent party food. In Morocco, they are called ‘briouats’.

250g cream cheese
100g soft goats cheese (such as Meredith chèvre)
finely grated zest of 1 lemon (use a microplane to do this)
2 tsp thyme leaves (look for lemon thyme)
12 sheets filo pastry
100 ml olive oil for brushing (approximately)
honey for drizzling
a few thyme sprigs to garnish

Method:
Preheat the oven to 180C. Line a tray with baking paper.
Combine the cream cheese, goats cheese, lemon zest and thyme in a bowl and mix until smooth and well combined.
Take 1 sheet of filo pastry and lay it flat on a clean bench, brush with oil then top with another sheet. Cut the sheet in half lengthwise, the cut each half horizontally into 3.
Place a spoonful of the mixture just in from the top of the pastry then fold over to cover, then fold in the sides and roll up, brushing with extra oil as needed. Place on the lined tray with the join on the bottom. Repeat with remaining pastry & filling. Brush tops with a little extra oil to assist with browning.
Bake in the oven for 10-12 minutes or until golden.
Arrange on a serving platter, drizzle over some honey and garnish with thyme sprigs.

Slow Roasted Lamb with Cumin Salt

This is a simple recipe that will please a crowd. The long & slow cooking results in tender, succulent meat. Lamb & cumin are a perfect match. Serve with a fresh salad.

1 lamb shoulder, bone-in
1 tsp cumin seeds
1 tsp peppercorns
1 clove garlic, peeled
1 tbsp salt
1 bunch thyme
1 lemon, sliced

Cumin Salt
1 tbsp salt flakes
2 tsp ground cumin

Method:
Preheat the oven to 150C. Choose a baking dish that will hold the lamb with a snug fit. Place a bed of thyme sprigs & lemon slices on the base of the pan.
Place the peppercorns and cumin seeds in a small frypan and gently toast over low heat until fragrant. Cool slightly then transfer to a mortar & pestle. Pound to a fine powder then add the garlic and salt and pound to combine.
Place the lamb in the roasting pan and rub over the spice & garlic mixture. cover the lamb with a dampened piece of baking paper, and add a cup of water to the pan. Cover tightly with foil and place in the oven. Roast for 2 hours, then reduce temperature to 110C and cook for another 4-5 hours or until the meat is very tender and falling off the bone. Add more water if the pan becomes dry. Remove the foil and roast for another hour to crisp the skin. Remove from oven and allow to rest for 15 minutes
Prepare the cumin salt: Place the salt flakes and ground cumin in a mortar and pestle and grind to a fine powder. Place in a small condiment dish.
To serve, carefully transfer the lamb to a platter and shred the meat from the bone at the table. Offer the cumin salt around, place a spoonful onto your plate and dip the lamb pieces into it.

Chopped Salad

This is a light and fresh salad to serve with the lamb.

2 tomatoes, chopped
2 cucumber, chopped
1 green capsicum, deseeded & chopped
1 small red onion, finely chopped
1/3 cup parsley leaves, roughly chopped
1 pomegranate, deseeded

Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
salt & pepper

Method:
Put the salad ingredients into a bowl and set aside whilst you prepare the dressing.
Combine the lemon juice, olive oil and honey, and season to taste. Pour the dressing over the salad ingredients and toss gently to combine. Transfer to a serving platter.

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Oranges with Honey & Orange Blossom Syrup

The essence of Morocco, oranges, honey & dates. This is a light and refreshing dessert to end a rich meal.

1/2 cup sugar
1/2 cup honey
1 cup water
1 tsp Herbies ‘Sweet Fragrant Spices’
2 tsp orange blossom water
4 oranges, peeled & sliced
4 fresh dates, pitted and sliced
2 tbsp flaked, toasted almonds
mint leaves to garnish
thick yoghurt, to serve

Method:
Combine the sugar, honey and water in a saucepan and place over medium heat to dissolve the sugar. Once the sugar is dissolved, increase the heat and simmer until reduced by half and is a light syrupy consistency. Stir in the sweet fragrant spices and the orange blossom water.
Place the oranges and dates into a serving bowl.
Pour the hot syrup over the oranges and set aside to cool and allow the flavours to mingle.
To serve, scatter over the flaked almond and mint leaves. Offer the yoghurt on the side.