Post 187 MOFO Challenge September 7th 2015 Day 7 Make / eat some thing inspired by a book or film. Every Year there is a Street Fair for folks to sell their second hand items Our Casbah! Plan: Moroccan tagine from Casablanca Moroccan Lentil Soup from Esti Graham White Oak Maryland

Every Year there is a Street Fair for folks to sell their second hand items. 
The buses were all diverted and of-course there is no on street parking in the German Colony. Most of the people were locals. It ran from 4:30P.M. on a week say. I walked about 6 blocks from the stop of the diverted bus. Actually, there was no stop, but the driver dropped folks off per their request. This photo of the restored railroad tracks doesn’t give you the whole picture. It is a track for bikers, runners walkers and roller-bladers. Grass for picnikers and benches run the lenth of the several kilometer track.







Post 7 Make / eat some thing inspired by the film Casablanca: Starting with a soup. The 9 other banquet selections can be found by doing a search in the top right of the post.

Plan:  10 Course Banquet Featuring:

1-Moroccan Lentil Soup

2-Moroccan tagine from the movie Casablanca:


4-Saffron rice,

5-Vegetable pakora,

6-Marinated zucchini, 

7-Purée of squash and celeri root,

8-Stuffed pepper,

9-Kohlrabi croquette,

10-Grilled vegetables

Can’t do all in one day: the above will be spread out over several posts.

This is a family favorite of Esti Graham Everyone eats it, even her pickiest eaters! Wonderful for Yom Tov, especially if the sukkah is cold, its so good my kids will eat leftovers straight from the refrigerator the next day, cold!

Moroccan Lentil Soup

2 Large onions, chopped

2 large carrots, chopped

3 cloves garlic, minced

1 heaped tsp ground coriander

2 heaped tsp ground cumin

1 tsp turmeric

1 tsp smoked paprika

1 tsp cinnamon

1 tsp dried ginger

1 tsp sea salt (I’ve skipped this)

½ tsp ground black pepper

6-8 Cups vegetable broth (I use low sodium, use 6 for more stew-like consistency)

1 28 oz can crushed tomatoes

2 Cups dry red lentils, rinsed and picked over

½ cup chopped parsley

½ cup chopped cilantro

Juice of one lemon

Water sauté the onion, carrot and garlic. Add seasonings when onion is translucent and sauté for a few minutes more. Add all other ingredients except the last 3 and simmer on stove top for 30 minutes in large saucepan or in crockpot on low for 6-8 hours. For texture variation you can pulse it a few times with a stick blender. Add lemon, parsley and cilantro just before serving. For extra brightness, squeeze an additional slice of lemon over each bowl.




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