We had twelve people around our dinner table on Saturday night, with a menu – below – built around Paula Wolfert recipes. It was all about orange blossom water, cinnamon, saffron, mysterious peppers, and sugar. For one evening, we were in Northern Africa. Morocco.
There were dips scented with orange blossom water and cinnamon/thyme, hovering between dessert, salad and dips. Then, soup with gruyere and rye, home made stock, baked in a whole pumpkin, lightened with a touch of cinnamon.
The tagine was laden with cinnamon, saffron and turmeric. Slow-cooked lamb, onions slowly braised in the same liquid (Wolfert described the onion sauce as ‘unctuous’, so it was), finished under the grill with more cinnamon and sugar. It was aromatic, inviting, looked laden with history, and was magical.
The mouhammara and a Berber bread stole the show.
Mouhammara, with the assertive flavours of pomegranate molasses, roasted capsicum (peppers), roasted chilli, thickened with walnuts, rounded out by the warmth of cumin. Everyone tasted, wondered, and asked for more. (Recipe at the end of the post)
And the Berber bread – made over 3 days, starting with a pungent garlic starter and ending with rounds of crusty, chewy-dense, savoury bread from the skillet – no oven! We kept tearing off chunks, burning our fingers and marvel that so much flavour could come from so few ingredients.
As for dessert? I made profiteroles, but all attention was on that cake – made by a friend’s mum who is a professional chef. It was the ultimate centrepiece – bigger than anything from a domestic cake pan, dense with liqueur and hazelnuts, covered with swirls of buttercream and chocolate.