Welcome to “Around The World in 12 Dishes”. We will be taking you on a journey around the world, (loosely) following in Phileas Fogg’s footsteps, exploring 12 different countries with our children, by cooking 12 dishes with them. One for each country visited.
The world is such a wonderfully diverse and colorful place. Our children see maps, flags and books. They see postcards and maybe they see films about the world.. but let’s really bring it to life through food! Taste and smell don’t often get explored, we think this would be wonderfully fun and interesting for you and your children.
Not only is it an exciting and different way to learn about cultures, but cooking with children brings a host of benefits – from numeracy to science. How can you beat that?
Adventures In Mommydom, Creative Family Fun, Domestic Goddesque, Glittering Muffins, Here Come The Girls, Juggling with Kids, Kid World Citizen, Kitchen Counter Chronicles, Mermaids’ Makings, Montessori Tidbits, Mummymummymum and The Educators’ Spin On It have come together to help you on your food journey and will each cook a dish with our children and post about it – to help inspire you to have a go! Then go out there, cook, blog, and join in the linky fun! Check out the other great posts as well!
We had started our journey the same way Phileas Fogg did in London, UK, and now are arriving in Rabat, capital of Morocco!
Please check out our partner blogs and their Morocco ideas: Adventures In Mommydom, Creative Family Fun, Domestic Goddesque, Glittering Muffins, Here Come The Girls, Juggling with Kids, Kid World Citizen, Kitchen Counter Chronicles, Mermaids’ Makings, Montessori Tidbits, Mummymummymum and The Educators’ Spin On It
Please link up your Moroccan dish and/or craft in our linky here, we would love to see it!
We found a very yummy Morroccan dish from here and it is
Morrocan Meatball Tagine with Lemons and Olives.
Lil Mermaid helped me to roll the meatballs and we all enjoyed the dish very much. We served it with cous cous.. Although she had rolled meatballs with me before, it was her first time trying to make cous cous. She really enjoyed eating it too! It`s nice looking at different countries cuisine, and deciding which things to try.
This is what you do:
Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
Heat the oil in a large flame-proof dish, or tagine with a lid, then add the remaining onions, ginger and chilli. Cook for five minutes until the onion is softened and starting to colour. Add the lemon juice, stock, tomato puree and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 minutes, turning the meatballs a couple of times. Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further ten minutes until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.