March 3, 2002
Andalusian Feast
College of Ste. Katherine
MENU
for an Iberian Muslim Wedding Feast
College of Ste. Katherine
March 3, A.S. XXXVI
~
ON THE TABLES
An assortment of breads, olives, nuts, and pickled vegetables
Shîrâz bi-Buqûl: yogurt cheese
(labneh) with herbs and walnuts
Plain labneh
~
FIRST COURSE
Bûrân: spiced meatballs with an eggplant-yogurt sauce
Basbâsiyya: fish baked with fennel
Bâqilî bi-Khall: fresh fava beans in vinaigrette
Muzawwara: Lentil and green vegetable salad
~
SECOND COURSE
Kuskusû: Couscous
served with
Baqliyyat: Lamb and vegetable stew
or
Jannâniyya: Vegetable stew
and
Qar bi-Laban: Yogurt and cucumber salad
Isfânâkh Mutajjan: Sautéed spinach
~
THIRD COURSE
Thûmiyya: Chicken in garlic sauce
A Dish of Eggplants
Tajine with Cheese
~
DESSERT COURSE
An assortment of fresh and dried fruits
Lauzînaj: Marzipan wrapped in phyllo dough
Semolina Pudding with Honey
![[logo]](album/static.kates/site_nav-logo.png){kind=logo}
![[decoration]](graphics/border-hor.png)
