Lunch today was what I'm calling a Moroccan salad. It started with Moroccan chicken and chick pea cakes, leftover from dinner last night. The cakes were based on an appetizer recipe which unfortunately I could not find online to share with you. I substituted cilantro for mint (because I had it), and added crushed sesame crackers to the meat mixture rather than using breadcrumbs as a coating. They were flavored with hot sauce and cumin. I sauteed them rather than deep frying followed by baking as the recipe specified.I made a dressing from humus, lime and pineapple juice, and herb-flavored oil, with several dashes of cinnamon and cumin. The salad itself was simple; greens, bell pepper, and raisins. The cakes went on top and viola!
The flavors are interesting for a mutt of an American girl like me. Sweet and savory, spicy and tart, soft and crisp.
What's for dinner? Pizza!
