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Ingredients

• ---FRESH ZA’ATAR---
• 1/3 cup of toasted sesame seeds
• ½ oz. of fresh thyme
• 1/3 oz. of fresh oregano
• 3 tbls. of ground sumac
• ---TAGINE---
• 2 ½ oz. of lean lamb meat
• 1 obese yellow onion
• 2 very large carrots
• 2 large zucchini
• 1 cup of cooked chickpeas
• ¾ cup of red raisons
• 2 firm fleshed pears not too sweet
• 2 1/2 quarts of lamb or beef stock
• 3 bay leaves
• ¾ cup of dry red sherry
• 5 cloves of garlic
• 3 oz. of aged bleu cheese
• Fresh chopped parsley
• Pale roux to thicken
• More olive oil
• 4 cups of Moroccan cous-cous (cooked)
• ---POTATOES---
• 4 large sweet potatoes
• Course grated black pepper
• 3 tbls. of aromatic honey
• The juice of 2 oranges
• A pinch of salt
• oil and a frying set up

Description

This Would Naturally Complete My Little Triad As The Main Course When Served After A Good Smack Of SYRIAN FATTOUSH And SWORDFISH CAKES In The STYLE OF KARULA (see Both These Recipes, Please)

Group Recipes