Edibles: cucumber salad with cider vinegar and parsley; eggplant zaahlouk; carrot salad with golden raisins and marcona almonds, dressed with orange juice and zest, argan oil and cinnamon; zuchini with paprika vinaigrette; couscous; beef tenderloin with ras al hanout rub, served with chermoula sauce; Moroccan fruit salad [+ chocolate cheesecake bottom left contributed by Alicia]
Notes:
1) With an able prep assistant (thanks Melissa!), you can prepare all of the above for a party of 15 in three and a half hours, cooking flat-out. Give yourself five for a more leisurely pace.
2) The recipes are all variations from the classes I took with Souk Cuisine and Riad Kniza in Marrakech.
3) You can make chermoula in a blender, it just comes out smoother and more liquid-y. Works great as a sauce with beef tenderloin. (And props to Tony for bbq'ing that tenderloin perfectly!)
4) For the Moroccan fruit salad (chopped apple, mango, kiwi and strawberry in orange juice), Ceres Medley of Fruit with mango and passionfruit + regular North American orange juice = a close approximation of truly amazing Moroccan orange juice.
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