MOROCCAN FEAST

12 July 2026

As you know, part of the reason I share a house with Susan is because of the pleasure she takes in cooking. And as you know, I take no pleasure in the kitchen at all. My pleasure comes in encouraging her to create feasts for friends and our recently travels have served (pun intended) as inspiration. This month it was a Moroccan lunch, presented on some of the colourful tagines and platters we shipped home.


Plus we needed an excuse to wear the kaftans we’d bought in Marrakesh.Who knows when we will ever wear them again but in a country where men and women look graceful in these flowing gowns, we couldn't resist. The last time I owned a kaftan was to wear to the final year school dance in 1971!





Our guests were greeted with mint tea poured from a silver pot we bought back with us. The menu was based on many of the sensations we'd enjoyed in Morocco from the simplicity of dried fruits and nuts to the complexity of vegetable and lamb fruit tagines. We’re lucky to have a local lady who makes a cleverly crafted range of Moroccan biscuits (https://mazagansweets.com.au/)  to add to the dessert menu of orange, honey and cinnamon slices with oranges from our neighbours tree and orange blossom honey from Yanchep. The only items on which we cheated were Turkish bread and a table cloth made in France. My justification for the latter choice was the colonial influence (albeit brief compared to other parts of North Africa) on Morocco. 

If you're interested in our travels in Morocco, check out one of the earlier posts.

PS In case you're inspired to start making Moroccan sweets, check out recipes for gazelle horns, fekkas, chebakiya, ghriba, briouates, mhencha, sellou, which are mainly combinations of almonds (paste, toasted), orange blossom, sesame seeds and honey. Delicious.

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