Moroccan Dinner for 6
Assorted homemade or purchased appetizers: hummus, baba ghanoush, olives, grilled flatbread or crackers, pistachios
Orange and Grated Radish Salad with Orange Blossom Water
Moroccan Chicken
Couscous with Tomato and Onion
Roasted Butternut Squash and Red Onion with Tahini Sauce and Za’atar
Tarte Tatin with Apples, Raisins and Orange Blossom Water
While testing recipes using preserved lemons and preparing a dinner menu, I began with the main dish, Moroccan chicken, a recipe recently given to me by my cousin, Daphne. I then drew inspiration from two wonderful cookbooks: Paula Wolfert”s “The Food of Morocco” and Yotam Ottolenghi and Sami Tamimi’s “Jerusalem, a Cookbook”. I simplified the menu by purchasing the hummus and baba ghanoush, and serving them with olives and sesame crackers. Read more
I can’t remember a time when food was not an important part of my day. From an early age, I observed and participated in the kitchens of my mother and two grandmothers. 
Nourishing Vancouver 