Q … Qatar

     Qatar

 

 

 

Qatar, which occupies a peninsula jutting into the Persian Gulf, has been independent since 1971.  It is a monarchy under the rule of the Emir from the house of Thani.  It’s cuisine is strongly Arabic, with Iranian and Indian influences.

 

Our Qatar day was held at Kathy’s.  Only a few attended, but they enjoyed another day of delicious creations.

 

 

Marie continued her passion for soup, making creamy tomato soup.

Creamy Tomato soup

 

 

 

 

 

 

Wendy made Kousa Mahshi (stuffed zucchini).

Kousa Mahshi

 

 

 

 

 

 

 

Laura’s made Qatari Tabbouleh

Qatari Tabbouleh

 

 

 

 

 

 

 

She also made Cheese Fatayer.

Cheese Fatayer

 

 

 

 

 

 

 

 

Kathy made Al Rangina (Cinnamon Buttered Dates.). Dates are one of the major traditional foods of Qatar.

Al Rangina

 

 

 

 

 

 

 

She also produced Sab El-gaf’sha, which is a sweet dumpling commonly served during Ramadan.

Sab El-gaf’sha

 

 

 

 

 

Credits:

Laura’s Cheese Fatayer was from Fa’s Kitchen

Laura’s Qatari Tabbouleh was from Cooking with Sapana

Marie’s Creamy Tomato Soup was from qatarliving.com

Kathy’s Sab El-gaf’sha was from With a Spin

Kathy’s Al Rangina was from Global Table Adventure

 

See our Recipes page for more recipes.

M … Morocco

Morocco

 

 

 

Nadine was our host and the air was filled with the smell of spices for our Morocco day.

Tuna Masala

We started with Pauline’s Tandoori Tuna Masala served as open sandwich finger food.

 

 

 

 

Laura served Zaalouk, Moroccan Eggplant Salad with Khobz Kesra, Moroccan Bread.

Zaalouk

 

 

 

 

 

 

Marie prepared a Moroccan Salad with Pomegranate.  She used Hawaiian sweet potato with yellow and purple skinned sweet potatoes – a delicious combination.

Pomegranate Salad

 

 

 

 

 

Nadine made a Lamb Tagine with Dates and Apricots, served with Couscous.

Lamb Tagine

 

 

 

 

 

 

 

Joan prepared Moroccan Chicken Thighs with Chickpeas and Raisins, served with Moroccan Rice; a tasty combination of flavours and spices.

Chicken Thighs

 

 

 

 

 

Laura also prepared Moroccan Coconut Snowballs.

Coconut Snowballs

 

 

 

 

 

We finished with Wendy’s Spicy Roasted Plums; and easy recipe, but a beautiful presentation with a lovely flavour.

Spicy Plums

 

 

 

 

 

 

Credits:

Pauline’s Tandoori Tuna Masala is from a recipe by Aziza at Ahlan Wa Sahlan

Laura’s Zaalouk is from Lands & Flavors.  Her Khobz Kesra is also from Lands & Flavors.

Joan’s Chicken Thighs with Chickpeas and Raisins is from food.com

Nadine’s Lamb Tagine was from taste.com.au

Laura’s Moroccan Coconut Snowballs were from The Spruce.

Wendy’s Spicy Roasted Plums are also from food.com

 

See our Recipes page for more recipes.

D…..Delicious

This time we met at Joan’s but, as D ingredients are not common and to avoid too much Duplication, we accepted dishes starting with the letter.

Dragonfruit Salsa Scallops

Entrée was Pauline’s Dragonfruit Salsa Scallops, modifying a recipe from Foodnetwork by adding mint and garlic chives, topping with finger-limes and serving the seared scallops in their shell on a bed of rocket.

Marie produced a Tomato and Lentil Dahl from her Thermomix recipe book.  It was accompanied by Naan bread supplied by Kathy who somehow managed to deliver despite being on holiday in USA.

Dahl with Naan bread

Date, Rocket, Fetta & Prosciutto tart

Laura made a Date, Ricotta, Fetta, Prosciutto and Rocket tart modified from a taste.com.au recipe. She also supplied a Date and Almond Couscous salad  from Epicurious that was served with Jeanne’s Duck dish (below).

Date, Almond and Couscous Salad

Drover’s Dinner

Wendy made a “D” version of a Ploughman’s lunch – a “Drover’s Dinner”: Beer Damper with Danish Blue cheese, Duck breast, Davidson Plum jam and Date relish.

Duck a l’Orange

Jeanne made a Duck a l’Orange accompanied by Fennel salad with Dill and Mandarine and served with Laura’s couscous salad.

Fennel Salad

Sticky Date Pudding

Joan provided dessert of Dark Chocolate Sticky Date Pudding with Butterscotch Sauce.

We finished with a Dark chocolate treat from Chris that included Dates, peanut clusters, macadamias and walnuts.  She called them Dates, Dark Walls, Dungballs and Dirty Roaches.

Dark Chocolate treats

Credits:

Date, Prosciutto Fetta and Rocket tart inspired by taste.com.au

Dragonfruit Salsa Scallops based on a recipe from foodnetwork.com

Dark Chocolate Sticky Date Pudding  from taste.com.au.