A Moroccan lunch should be on your cards if you are dreaming up a unique, exotic and elaborate midday meal. Choose a weekend so that you can concentrate on an exciting Moroccan lunch menu. Lunch is the most important meal for the Moroccans, for the same reason the spread is vast and filling. The Moroccan cuisine as I mentioned in my previous blog is diverse and uses spices and meat generously. 

A traditional Moroccan lunch begins with a soup or salad, followed by a main course of Tagine or Couscous. In my Moroccan lunch menu I am going to serve the traditional Harira soup. This soup uses tender lamb, tomatoes, cilantro, peas and vermicelli pasta with vegetable consommé. You can alter the soup and use chicken instead of lamb.

This is followed by a typical Moroccan Tagine of chicken, fish or lamb. If you prefer vegetables then you can resort to a Vegetable Tajine. I prefer the traditional Moroccan Chicken Tagine with caramelized onions with bread.

The traditional Moroccan lunch does not indulge in desserts but at the end of the meal they have fresh fruits. You can serve well arranged slices of melon or orange. Serve a cup of mint tea to finish the meal.

 
Image Credits

http://www.cuisinedumaroc.com
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http://3.bp.blogspot.com