This week’s menu features a magically traditional Moroccan Tagine of slow stewed lamb inspired by the Boukherrie family’s Eid al-Adha meal with Chef Curtis Linton.
04.13.20 – 04.17.20
slowly stewed lamb, vegetables, squash, dried fruits and ras el hanout spices with herbs
*plant-based option: eggplant
traditionally prepared double-steamed with fresh herbs
Sticky Date Pudding
traditional British Colonial dessert of plumb diced dates and spiced moist cake served with French Créme Anglaise
I first experienced traditional North African tagine and couscous living in Southwest France. A tagine is a slow-cooked stew made in a traditional, tight-fitting cone-shaped lid. Cooked over the coals in the desert, the dish relied on the natural juices of the ingredients to slowly steam & meld the flavors of savory meats, sweet fruits, vegetables, and ras el hanout—a fragrant mix of turmeric, ginger, cinnamon, cloves, and other spices.
The Boukherrie family invited us over to celebrate Eid al-Adha, the Muslim holy day that honors Abraham and his son Ishmael. Monsieur Boukherrie was ethnically Berber—part of a thousands-year-old sheepherding tradition spreading from modern-day Morocco to Tunisia.
The feast they spread before us was a savory lamb stew with winter and summer squashes, tomatoes, eggplant, dried dates, raisins, and ras el hanout. Served with it was a rounded pile of delicate couscous, the North African staple of tiny slow-steamed semolina. It was everything great home cooking promises: magically traditional, memorable & delicious!