Takeout Menu Week of September 21st


Chicken Olive Lemon Tagine - Slow cooked chicken, olives, preserved lemons, wine braised potatoes, served over rice. No special reheating instructions - the container it comes in is microwaveable if you want to go that route. There's also enough liquid to easily reheat in a saucepan.   

Savory Baghrir with Sweet Potato & Red Lentils
Baghrirs are halfway between a pancake and a flatbread, with sweet potato and lentil stew and a bit of dark greens to make it a meal. The baghrir can be heated up in a skillet to be crispy, briefly in the microwave, or just let them come to room temperature and put the heated sweet potato / lentil mixture on top. 

Eggplant with Sesame and Crunchy Chick Peas
The eggplant is steamed to keep a bit more structure than roasting. The chick peas are in a separate contained to put on top after the eggplant is reheated. Combining this with either the cous cous or rice would make a meal. Add another side and it would be enough for two.

Honey Roasted Carrots with Tahini Yogurt
Don't get these too hot when reheating or the yogurt sauce will go off in texture and the carrots will get mushy, just bring them up to warm in the microwave (or stovetop if you don't have a microwave).
 
Lemon Curry Rice with Toasted Walnuts
Fragrant rice and walnuts, with a layer of fried cabbage ("fried" is really more like an aggressive saute in this case) to make it a more substantial side.

Cous Cous with Pickled Currants and Buttermilk
Cous cous cooked in a homemade vegetable stock, with currants "pickled" in vinegar with cloves, mustard seeds, peppercorns and bay leaf to make them tart and even more flavorful. Warm the cous cous and then pour on the buttermilk. Add the buttermilk gradually and stop when you're at your preferred level (the original description of this dish in Morocco said a "bowl of buttermilk" which sounds extreme to me. . . it's pretty tangy as is, but maybe I'm just wimpy)

Ghoriba au Lait & Dark Chocolate Ghoriba
These little cookies are a bit less sweet than what we're used to in American cookie - making them a perfectly sensible midweek dessert.