Appetizer – Yogurt and Cucumber Dip with Flatbread (serves 4 to 6)

Ingredients (Dip):

7 ounces Greek strained yogurt (1 cup very think plain yogurt)
2 tablespoons water
1 garlic clove, peeled and crushed
Salt
4 ounces cucumbers (Hothouse English cucumbers, if possible), peeled and finely chopped
Dried or freshly chopped mint
½ tablespoon olive oil

Directions:

1. Whisk the yogurt to a smooth cream, adding the water little by little to achieve a light consistency (on the soupy side).
2. Add the garlic and season with salt.
3. Add the cucumber and mix thoroughly.
4. Serve chilled, garnished with a pinch of mint and drops of olive oil.

Ingredients (Flatbread):

3 cups whole wheat flour
2 cups unbleached white flour or 2 cups barley flour
3 1/2 tablespoons dry active yeast
2/3 cup cornmeal
extra cornmeal, for dusting top and placing on tray under bread
2 teaspoons sugar
2 1/2 cups water, tepid 110-115 degrees F
2 tablespoons vegetable oil
2 teaspoons salt

Directions:

1. Preheat oven to 350°F.
2. This bread should not be “dense” with no air bubble pockets inside. You will need to flatten it as much as you possibly can; pull, stretch and flatten to no more than 1/2 inch. Should it come out dense, then next time cut the dough in three and make 3 loaves.
3. Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
4. Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl.
5. Mix with hands well to form a firm dough.
6. Knead until smooth.
7. Stand, covered, in a warm place 20 minutes.
8. Shape into 2 rounds (depending on the diameter you desire as Moroccan bread comes in many sizes right down to little ones for sandwiches). Score the top with a sharp knife 1/8″ deep into 4 (cutting an X shape), or using your thumb make a dent in the center nearly deep enough to be a hole, though not all the way through.
9. Place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit.
10. Stand, covered, until nearly doubled. This being so flat and the amount of yeast, it may not exactly double for you in size and that is fine.
11. Bake 12-18 minutes.

Main Dish – Beef Tangine with Apricots (serves 4 to 6)

Ingredients:

1 kg (2 lb. 3 ounces) tender lamb or beef, cut into two- or three-inch pieces
2 medium onions, grated or very finely chopped
3 cloves of garlic, pressed or finely chopped
1 teaspoon salt
1 teaspoon ginger
1 teaspoon pepper
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
1 cinnamon stick
1/4 cup olive oil
1/4 cup vegetable oil or butter
small handful of cilantro sprigs, tied into a bouquet
1 cup dried apricots
3 tablespoons sugar or honey
1 teaspoon cinnamon
handful of fried almonds (optional)
1 to 2 teaspoons sesame seeds (optional)

Directions:

1. In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and oils. Brown the meat for a few minutes over medium heat.
2. Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquids to a fast simmer.
3. (Pot Method) Cover and simmer the meat over medium heat for two to two-and-half hours, until the meat is very tender and breaks away easily from the bone. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, reduce the sauce until it is mostly oil and onions.
4. While the meat is cooking, put the apricots in a small pot and cover with water. Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender.
5. Drain the apricots and add the sugar (or honey), cinnamon and the 1/2 cup of reserved liquid from the meat.
6. Simmer the apricots for about 5 to 10 minutes, or until they are sitting in a thick syrup.
7. To serve, put the meat on a large serving platter (or leave in the base of a tagine).
8. Spoon the apricots and syrup on top. If desired, garnish with fried almonds.

Soup – Red Lentil Soup (serves 4 to 6)

Ingredients:

1 ½ cup red lentils
6 cups water
3 bay leaves
4 garlic cloves, chopped
2 slices of ginger root (each about the size of a quarter)
2 medium carrots (1 cup grated)
1 cup canned tomatoes or 1 medium fresh tomato, chopped and undrained
1 small red or green bell pepper (1/2 cup finely chopped)
1 ½ cups chopped onions
2 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
Pinch of cayenne
2 tablespoons fresh lemon juice
Salt and ground black pepper to taste

Directions:

1. Sort and rinse the lentils. Put them into a soup with the water, bay leaves, garlic, and ginger. Cover and place on high heat.
2. Prepare the carrots, tomatoes, and bell peppers, and add them to the pot. Bring to boil, stir, reduce the heat, and simmer, covered, for 15 to 20 minutes, until the lentils are tender.
3. While the vegetables simmer, sauté the onions on medium heat in the olive oil in a heavy skillet for about 10 minutes or until browned. Add the cumin, coriander, and cayenne, and sauté for another minute, stirring to prevent sticking. Remove from heat.
4. When the lentils are tender, remove the bay leaves and ginger from the soup pot.
5. Stir in the sautéed onions and the lemon juice.
6. Add salt and pepper to taste.

Sides (Couscous and White Beans)

Couscous with Artichoke Hearts and Walnuts (serves 4 to 6)

Ingredients:

1 cup water
1 ½ cups quick-cooking couscous
1 tablespoon olive oil
1 teaspoon salt
5 artichoke hearts, cut into eights (14 ounces can)
½ cup minced scallions
1 large garlic clove, minced or pressed
1 cup chopped fresh parsley
1 – 2 tablespoon chopped fresh dill (1 teaspoon dried)
1 tablespoon chopped fresh mint and/or tarragon
3 tablespoon olive oil
Juice of ½ lemon (or more to taste)
½ cup chopped toasted walnuts
Salt and ground black pepper to taste

Directions:

1. Bring the water to a boil. Place the couscous in a large heatproof bowl, and cover with the boiling water.
2. Using a fork, stir in the olive oil and salt. Cover and set aside for about 5 minutes.
3. Mix the artichoke hearts, scallions, garlic, parsley, dill, and mint/tarragon into the cooked couscous.
4. Stir in the oil, lemon juice, and walnuts.
5. Add salt and pepper to taste.
6. Serve plain, either at room temperature or chilled.

White Beans (serves 4 to 6)

Ingredients:

500 g (about 1 lb.) dry white haricot or Cannellini beans, soaked overnight and drained
3 ripe tomatoes, grated
1 medium onion, grated
3 cloves of garlic, finely chopped or pressed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon salt
2 teaspoons paprika
2 teaspoons cumin
1 1/2 teaspoons ginger
1/2 teaspoon cayenne pepper, or to taste (optional)
1/4 cup vegetable oil
1/4 cup olive oil

Directions:

1. Mix all ingredients in a pressure cooker or pot. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
2. (Pot method) Cover, and simmer the beans over medium heat about 1 1/2 hours, or until the beans are tender and the sauce is thick and no longer watery. (If the liquids reduce too much during cooking, add a little water to prevent the beans from burning.) Adjust the seasoning if desired, and serve.
3. Note that the beans should be quite saucy. The beans will continue to absorb liquid as they sit, so allow for this if preparing the dish in advance.

Dessert – Coconut Cakes

Ingredients:

2 cups grated coconut (moist, canned or fresh)
¾ cup evaporated milk
2 cups sugar
1 ounce butter
2 tablespoons lemon rind

Directions:

1. In a 2-quart saucepan, combine coconut, evaporated milk, and sugar.
2. Simmer gently to 238′ or until a soft ball is formed in cold water.
3. Add butter and lemon rind.
4. Cool to room temperature in the pan.
5. Beat as you would fudge until thick and glossy.
6. Pour into a square (8 x 8-inch) pan lined with wax paper.
7. Chill and cut into 1-inch squares.

Dessert Drinks – Mint Tea (serves 8)

Ingredients:

3 heaping tablespoons of oolong tea (do not use tea bags)
2 heaping tablespoons of dried mint leaves
½ cup sugar
Water

Directions:

1. Into a 6 cup glass or china teapot, Pour boiling water, rinse and throw the water away.
2. Put in oolong tea, dried mint leaves, and sugar.
3. Fill the teapot to the brim with boiling water.
4. Allow to steep covered for 5 minutes.
5. Stir up the infusion and taste the liquid to see if it is sweet enough.
6. Strain into juice glasses (5 to 6 oz.).
7. Note: Prepare second infusion while the guests are enjoying the first. Add 1 tsp. tea, 1 tsp. mint and 2 Tbs. sugar to the pot. Add boiling water to allow to steep for 5 minutes. Stir again. Taste for sweetness. Strain to serve.