Moroccan Potluck

According to Wikipedia; "Moroccan cuisine is typically a mix of Arabic, Andalusian, and Mediterranean cuisines with a slight European and sub-Saharan influence. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits. As in Mediterranean cuisine in general, the staple ingredients include wheat, olive oil and grapes."

"A typical meal begins with a series of hot and cold salads, followed by a tagine or Dwaz. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables. The consumption of pork and alcohol is uncommon due to religious restrictions."

• What to bring
Please bring (i) a potluck dish from the cuisine of Morrocco, or a nearby country, (ii) a bit of tupperware if you'd like to return home with some leftovers, and (iii) a small card listing ingredients.

We love sharing recipes! If you like that idea, please post them on the discussion section

• Important to know
NO ALCOHOL, PLEASE - Kellogg-Hubbard Library prohibits alcoholic beverages. You're welcome, of course, to cook with spirits, but we'll need to take a pass on beer, or wine (Who knew! Despite the religious restrictions, the Moroccan wine industry has been exporting since the 50's and has been growing rapidly since the 90's)

HARD STOP AT 8PM - We've scheduled the event from 6pm to 7:45 because the room has to be clean and empty by 8pm, sharp. Please consider sticking around a few minutes extra to help cleanup.