COOK & DINE VEGETARIAN Arabian Nights

As the cold winds whisper secrets through the date palms, join us at the Roving Larder Cooking School for a magical evening that transcends time and space. Our culinary caravan will transport you to the heart of the Middle East, where the Arabian Nights come alive in every tantalizing bite.

VEGETARIAN Arabian Nights: A Desert Feast!

SAMPLE MENU

Entree: Hummus with Pomegranate and Warm Pita

In the shadow of ancient minarets, we unveil our first treasure:

Hummus, a silken canvas of ivory, awaits your senses. Creamy whispers of chickpeas, tahini, and garlic entwine, their flavours dancing like veils in the moonlight. But behold! A crown of pomegranate seeds rests upon this humble creation, each ruby jewel bursting with sweet-tart promise. Drizzled with golden olive oil, it beckons you to dip, to savour, to lose yourself in the labyrinth of taste.

And what is hummus without its faithful companion? Warm, fluffy pita bread, freshly baked and fragrant, emerges from our mystical oven. Tear a piece, cradle it in your palm, and let the warmth seep into your bones. As you scoop the hummus, remember: this is not mere sustenance; it is an elixir of memory and longing.

Main: Vegetarian Tagine

Close your eyes, and the desert unfurls before you.

Slow-cooked with reverence, carrots, parsnips, and zucchini absorb the essence of apricots, their sun-kissed sweetness infusing every fiber. Almonds, like golden grains of sand, add crunch and depth, while a symphony of Moroccan spices—cinnamon, cumin, and saffron—imbues the air with warmth.

Picture the kasbahs, their walls etched with tales of love and conquest. Imagine the courtyard, where lanterns sway, casting patterns on the ground. Here, our tagine rests atop a bed of fragrant couscous, each grain a tiny universe. Garnished with fresh coriander, it invites you to linger, to savour the fusion of land and sky.

As you lift your fork, remember the caravans that crossed dunes, their silks billowing like sails. Taste the history—the whispers of traders, the laughter of storytellers—as you savour this dish. For in its depths lies the very soul of the desert.

Dessert: Rosewater and Pistachio Baklava

The moon spills its secrets into our cups.

Baklava, a mosaic of golden layers, cradles the essence of a thousand roses. Phyllo pastry, delicate as a lover’s touch, enfolds a sweet symphony: ground pistachios, their emerald hearts pulsing with desire. But hark! A drizzle of rosewater syrup—an elixir distilled from petals kissed by moonbeams—binds the layers, rendering them ethereal.

Crunch meets silk, and your teeth sink into the past. Each bite is a caravan of sensations: the crunch of autumn leaves, the whisper of silk against skin. Crushed pistachios crown this creation, their verdant confetti celebrating life’s sweetest moments.

As you sip mint tea, let the baklava crumble on your tongue. Close your eyes, and you are in a courtyard, jasmine perfuming the air. The stars above, like sugar crystals, melt into your veins. This dessert is not mere indulgence; it is a love letter to eternity.

CULINARY TECHNIQUES

Let’s delve into the culinary techniques that will weave the magic of our Arabian Nights feast:

1. Hummus with Pomegranate and Warm Pita:

   • Hummus Preparation:
     • Cooking Chickpeas: We’ll start by cooking dried chickpeas until tender. Alternatively, canned chickpeas can be used.
     • Blending: In a food processor, we’ll blend the cooked chickpeas with tahini (sesame paste), garlic, lemon juice, and olive oil until smooth.
     • Seasoning: Salt, cumin, and a touch of ground coriander will enhance the flavour.
   • Pomegranate Garnish:
     • We’ll carefully extract pomegranate seeds (arils) and sprinkle them over the hummus.
   • Warm Pita Bread:
     • We’ll warm store-bought or freshly baked pita bread in the oven or on a stovetop griddle.

2. Tagine with Apricots:

   • Tagine Cooking Technique:
     • Marinating: We’ll marinate chunks of vegetables with spices (such as cumin, coriander, paprika, and cinnamon) and olive oil.
     • Slow Cooking in a Tagine Pot: The tagine pot, with its conical lid, allows for slow, even cooking. We’ll layer the marinated lamb, dried apricots, sliced almonds, and onions. The tagine will simmer gently over low heat, infusing the flavours.
     • Deglazing: We’ll deglaze the tagine with a bit of water or broth to create a rich sauce.
   • Couscous Preparation:
     • Cook Couscous: We’ll cook couscous (tiny semolina pasta) in Maroccan-flavoured broth until fluffy. 
     • Fluffing: After cooking, we’ll fluff the couscous with a fork.
     • Fresh Coriander and almonds Garnish: Chopped fresh coriander adds vibrancy, and the almonds add texture.

3. Rosewater and Pistachio Baklava:

   • Layering Phyllo Pastry:
     • We’ll layer thin sheets of phyllo pastry, brushing each layer with melted butter or ghee.
     • Ground Pistachio Filling: Between the layers, we’ll spread a mixture of finely ground pistachios, sugar, and a hint of cinnamon.
     • Rolling and Baking: Once layered, we’ll roll baklava and bake until golden and crisp.
   • Rosewater Syrup:
     • We’ll prepare a simple syrup by simmering water, sugar, and a few drops of rosewater. This fragrant syrup will be poured over the baked baklava.
     • Absorption: The baklava will absorb the syrup, becoming sweet and perfumed.
     • Crushed Pistachio Topping: Finally, we’ll sprinkle crushed pistachios on top for crunch and visual appeal.. 

Reserve your magic carpet—err, seat—at our table. Let the Arabian Nights weave their spell, and may your senses dance in the warmth and opulence of our desert haven. 

Cozy up, for this feast is not just food—it is a memory etched in saffron and stardust.

Shukran, dear wanderer. We await you under the crescent moon.