Modern Moroccan dinner menu

Seasonal, accessible ingredients make this menu pop

party cooks meatball

Thomas J. Story

Moroccan Spiced Lamb Meatballs

Meatballs are easy to make, and they’re a good way to get everyone at the party involved in the cooking. Petrie peps up this familiar food with fresh ginger along with the fragrant Moroccan spice blend ras el hanout.

A razor-sharp grater, such as a Microplane, makes quick work 
of finely shredding ginger and garlic. If 
you don’t have one, simply mince those seasonings into a paste. 

View recipe: Moroccan Spiced Lamb Meatballs

More:  Throw a party that cooks!

Warm chickpea salad

Thomas J. Story

Warm Chickpea, Red Pepper, and Spinach Salad with Harissa

To create this bright-tasting but sultry salad, Petrie starts with classic Moroccan roasted vegetables and then adds fresh spinach and a sherry vinaigrette.

View recipe: Warm Chickpea, Red Pepper, and Spinach Salad with Harissa

More:  Throw a party that cooks!

Saffron couscous

Thomas J. Story

Saffron Couscous

Saffron and caramelized carrot wisps give this couscous vibrant aroma and flavor.

View recipe: Saffron Couscous

More:  Throw a party that cooks!

Chevre with pistachios and honey

Thomas J. Story

Chèvre with Pistachios and Honey

What a crowd-pleaser: This combination of warm, tangy cheese, aromatic honey, and salty nuts is ridiculously delicious and addictive. Even better, the dish takes just a few minutes to make.

Wine Pairing: Foxen Chenin Blanc 2007 (Santa Maria Valley; $20)

View recipe: Chèvre with Pistachios and Honey

More:  Throw a party that cooks!

Almond butter crescents

Thomas J. Story

Almond Butter Crescents

Warmed with a hint of cinnamon, these delicately sweet cookies have a slightly sandy texture and taste great with a glass of Moroccan mint tea.

View recipe:  Almond Butter Crescents

More:  Throw a party that cooks!

Printed from:
http://www.sunset.com/food-wine/modern-moroccan-00400000039199/