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Down the Mo'Rockin'­ Spice Trail (Moroccan)

  • Mar 9, 2013 · 6:00 PM
  • This location is shown only to members

An All-Moroccan Menu for a wonderful, exotic dinner party.

Menu:

  • Moroccan Bastillas -pastry with beef, cinnamon, raisins and pine nuts.
  • Parsley Salad.
  • Tagine of Chicken with preserved lemons and olives, served over Cous Cous.
  • Spice Beet Cake with Vanilla Honey Cream, garnished with poached apricots stuffed with mascarpone and pistachios.

RECIPES ARE POSTED IN THE MESSAGE BOARD (DISCUSSIONS TAB AT TOP OF PAGE)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Whole spices and cones of ground spices

Marrakesh. Morocco

Morocco

The cuisine of Morocco is rated among the best in the world, and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, and more enjoyed than in this country.

Cooking in Morocco falls into two specific categories. The first, intended for important guests, is the work of skilled chefs. It requires such intensive supervision that the host does not participate. He merely oversees the banquet with his sons and servants. No women are present. The men squat on mattresses or pillows around low, beautifully inlaid tables. A silver ewer of perfumed water is taken around and poured over three fingers of the right hand of each guest.

The host claps his hands and the meal begins. One course after another- each delicacy is served until Chban- complete satiation- is achieved. Again the silver ewer filled with warm water is presented to clean the mouth, lips, and hands. The meal is a feast for the gods and indeed it begins and ends with Bsmillah--God's blessing.

In the second category of cookery are the wonderful dishes prepared with loving care by the mistresses- Dadas- of the homes. Here, where time does not seem to count, she spends hours with her glazed earthenware and copper cooking dishes and her kanoun, the movable clay brazier. Her kitchen is austere, and the charcoal which perfumes the kebabs and allows the sauces to simmer is the only source of heat. There are no chairs. A folded carpet serves as a seat. The Dada is dressed in a long colorful robe tucked up in front and her wide sleeves are held in place with a twisted cord.

The scents of coriander, cumin, saffron, marjoram, and onion mingle with the pungency of olive oil and the sweetness of sandalwood, mint, and roses, delighting the senses.

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  • Patty W.

    This was a lot of fun! The chicken was really good last night but it's even better today after all of the flavors have had a change to meld. Those apricots were also very addictive. I can't wait until the next event! This is really a nice group of people. I look forward to getting to know everyone better at future events.

    March 10, 2013

  • A former member
    A former member

    Food delicious, fun people and I actually learned a thing or two (and more).

    1 · March 10, 2013

    • Jason

      It was great meeting you, Thuy!

      March 10, 2013

  • priscilla b.

    Oh my goodness. The food was deliciously made from authentic pans. What a treat! Glad to see familiar people from last meet up. Also glad to meet new faces as well. The dessert was outstanding. My taste buds are craving more. Marki has such a passion for cooking, hosting and teaching. Couldn't ask for a nicer and knowledgable host. She has gadgets I never knew about. So glad i joined this meetup. Looking forward to the next one.

    March 10, 2013

  • Chandra

    A lot of fun! Learning more with each visit.

    1 · March 10, 2013

  • Diana

    The food was great and it was a lot of fun. I'm excited for our next meetup, thanks for doing all of this Marki!

    March 10, 2013

  • Teresa K.

    great food .... good people

    March 10, 2013

  • Kim

    Had a wonderful time. Fabulous food, people and host !!
    Marki, you are hands down the best host ever !!!

    1 · March 10, 2013

  • Denise K

    Fabulous time, great food......fun people!

    March 10, 2013

  • A former member
    A former member

    I had a really nice time! Marki and Dick were great hosts! And... the food was delicious too!

    March 9, 2013

  • A former member
    A former member

    Due to a dear friend needing my company and support after receiving very sad news this morning I will have to miss this wonderful event.

    March 9, 2013

  • Denise K

    My mouth is watering for the beet cake!!!

    March 8, 2013

  • Jason

    Have I mentioned how excited I am to see everyone, both familiar and new, for an exciting time of cooking? Cause, well, I'm pretty excited!

    March 8, 2013

  • A former member
    A former member

    Just paid up... looking forward to learning, good food and meeting up.

    March 8, 2013

  • Teresa K.

    This is my first event with this group. Are we supposed to bring something?

    March 1, 2013

  • A former member
    A former member

    I visited Morocco and it is hands down my favorite country !

    February 18, 2013

  • Chris B.

    Sorry we won't be able to attend. Hope someone else can take our places.

    February 6, 2013

  • Kelly S.

    Marki, you may have to have a early and late seating to fit us all in =D

    February 3, 2013

  • Kelly S.

    Marki can you give us the name of the cheese we had last time? You know that one that was soooooo verrrrrrry good!

    January 26, 2013

  • Chandra

    Can't wait. I'm happy to volunteer and come early to assist with the prep, just let me know when.

    January 21, 2013

  • Kim

    Yeah ! Love Moroccan food !

    January 20, 2013

  • priscilla b.

    Marki, I paid for 2, total $50.00. It shows that i RSVP for 1. I will be bringing myself and one other. Priscilla

    January 20, 2013

  • priscilla b.

    Oooo. Im the first RSVP. Again looking forward to it. Marki, what would u like me to bring?

    January 20, 2013

21 went

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