Briavels 2003: the Moroccan Feast
Miki had been to Morocco on holiday, and had come back in love with Moroccan food.
"It's a shame we can't do medieval Moroccan food", she said to me.
So I sent her the "C13 Andalusian Cookbook" by return of email, saying "would this do"?
The resulting menu is a mix of C13 and modern Moroccan.
The other problem we had this time was 70 people in Briavels,
split betwen two dining halls, and with a reduced kitchen from previous years.
So some compromises had to be made.
On the tables, help yourselves:
- Couscous
- Pitta bread
- Salad
Served as they come out of the kitchen:
- Meatballs (lamb) with honey & mustard sauce
- "Djej Mquali" - Chicken & lemon tagine
- "Muthallath" - beef stew with greens
- "Buran" - aubergine in yogurt
- Mushrooms
Veggies only:
- Hummus
- Chickpea & bean stew
Mint tea