Pita bread is defenitely not Moroccan
Menu: A Moroccan Buffet
Entertain a small crowd with an indulgent spread layered with the spices of Morocco, including chicken roasted with preserved lemons, salads made with sweet peppers or tomatoes, creamy eggplant smothered in the tart North African marinade charmoula, and more. All of these dishes can be prepared ahead and served cold or at room temperature, perfect for serving as a picnic or a buffet dinner.
The Menu
- Lemon and Coriander Marinated Olives
- Pita Bread
- Chicken with Preserved Lemon and Green Olives
- Pistachio Sauce
- Eggplant Smothered with Charmoula
- Moroccan Pasta Salad
- Moroccan Tomato Salad
- Moroccan Potato Salad
- Sweet Pepper Salad
- Pomegranate Meringue Rose Tart
- Moroccan Mint Tea
More About This Menu
Traditional preserved lemons, called hamad mraquade in Moroccan, have a mellow, edible rind—but take a month to pickle. To get a similar flavor in only a week, check out our recipe for preserved lemons. For more tricks to help you in the preparation of these dishes, see our article Moroccan techniques.
The small amount of cornstarch in the pie's topping will help stabilize the meringue and keep it from weeping. See more meringue tips »
If you like spice, you may want to prepare a batch of harissa, the North African chile paste, to have on the table as a condiment. See our recipe for harissa or, if you're short on time, many grocery stores sell jarred varieties (our favorite brand incorporates preserved lemons).
