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Moroccan inspired vegetarian delights

Moroccan platter with fruit

Moroccan inspired vegetarian delights


1 Occasion

2 Menu

3 Wine notes

4 Planning ahead

5 Setting the scene

6 Recipes



Celebrate the abundance of vegetables, grains and pulses available in Morocco with our vegetarian dinner party.  Flavoured with delicate seasonings of herbs and spices, this Moroccan feast will tantalize and delight both the seasoned vegetarians and carnivores alike.


Cumin scented cheese crumbles and a glass of fizz


Individual spinach and zahter quiches


Honey Carrot and new potato tagine served with green couscous


Orange flower scented fruit salad


Wine notes

Start your evening off in style with a glass of champagne, the cumin scented crumbles go particularly well with the dry biscuit notes of the champagne.

A light dry chardonnay not too oaky would work well with the starter.

The honeyed tagine really does call for a wine of substance.  Big and strong to balance the sweet spiced tagine, an aged rioja would work well as would a zinfandel or an Australian Cabernet.

And for dessert a Moroccan mint tea would be ideal.

Planning ahead

The crumbles can be made in the afternoon and left to cool.  The fruit salad can be made in the afternoon and left covered in the fridge.

Setting the scene

The dinner party is designed to delight in all things vegetable, bright colours of the earth in yellows green and reds would work well, bright flowers on the table and a general cheery table.

Cumin scented cheese crumbles

The crmbles go very well with a glass of fizz, or as part of a mezze starter.

90 gm butter
225gm cheddar cheese grated
170g plain flour
1 egg yolk
1/4 tsp salt
a pinch of cayenne
1 tsp cumin seeds

1. Heat the oven to 220oc. In a large bowl mix all the ingredients together to form a crumb like texture, similar to making crumble topping. Don't squeeze it in a ball.

2. Take a tablespoon of the dough at a time and roll into balls about 3cm wide. Place the balls on a greased or non stick baking tray and flatten slightly with your fingers. Leave enough room for them to spread as they cook.

3. Transfer to the hot oven and bake for about 15 minutes until slightly risen and golden.

4. Allow to cool and serve

Makes about 20

Spinach and Zahter quiche

These little quiches make an interesting start to a meal

2 tbs olive oil
1 onion finely chopped
100gm fresh spinach, chopped
6 eggs
100gm grated chedder cheese
1 tsp Zahter
50gm dried breadcrumbs
1/4 tsp baking powder
Salt to taste

1. Heat the oven to 200oc. In a frying pan, heat the oil and fry the onions until well browned. Add the spinach to the pan and cook until wilted.

2. In a large bowl beat the eggs and add the cheese, zahter, breadcrumbs baking powder and salt and stir well. Add the spinach and onion mixture.

3. Grease 4 individual 10cm ramekin dishes and pour the mixture into each, the mixture will double in height.

4. Place in the centre of the oven and cook for about 20 minutes, until golden brown and set.

5. Remove from the oven and leave to rest for about 10 minutes, take out of the ramekin and serve.

Serves 4

Honeyed carrot and new potato tagine

Full of the flavours of Morocco

2 large onions, cut into eights
1 garlic glove crushed
10gm butter
1 tbsp olive oil
300gm small new potatoes washed, larger ones cut in half
200gm carrots, peeled and cut into large chucks
75gm pitted prunes
250ml vegetable stock
3tbsp honey
1/2 tsp ground cinnamon
pinch saffron
1/2 tsp cumin seeds
1/4 tsp ground ginger
Salt and pepper to taste
Toasted slivered almonds to serve

1. Heat the oven to 200oc. In a frying pan melt the butter and olive oil and fry the onions until soft and brown. Transfer these to a tagine or casserole dish.

2. In the same frying pan add the potatoes, carrots and garlic, a little more oil if needed and gently fry to lightly brown. Add these to the tagine along with all the other ingredients and stir well.

3. Cover with a lid and cook in the oven for about 45 minutes until the vegetables are tender and the sauce has a syrupy consistency.

4. Scatter with the almonds and serve.

Serves 4

Green couscous

This light vibrant couscous balances well against heavy sweet tagines

300ml olive oil
125gm lemon juice
500gm cooked couscous
2 bunches of spring onions chopped
125gm of Rocket and watercress chopped
1 cucumber seeded and chopped
Salt and pepper to taste

1. Whisk the oil lemon juice together and add salt and pepper to taste.

2. In a warm bowl add the couscous, breaking up any lumps that have formed. Add the onions, rocket, watercress and dressing and mix well.

3. Serve straight away.

Serves 6

Orange flower fruit salad

This light slightly tart dessert, is ideal to cleanse your palate after a rich tagine

1 peach
10 cherries
4 plums
2 apples
1 orange
1 pear
2 tsp orange flower water
juice of 1/2 lemon
little sugar to taste
1/4 teaspoon ground cinnamon

1. Mix the lemon juice and sugar with a little water. Put this is a bowl. Slice up the fruit and add to the bowl as you go along, mixing regularly to stop the fruit discolouring.

2. Sprinkle over the orange flower water and taste, some variety will need more and some people like the flavours stronger. Sprinkle over the cinnamon, mix well and chill.

3. Serve in pretty glasses.

Serves 4

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