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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

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ON THE TABLES

An assortment of breads, olives, nuts, and pickled vegetables
Shîrâz bi-Buqûl: yogurt cheese (labneh) with herbs and walnuts
Plain labneh

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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

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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

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THIRD COURSE

Thûmiyya: Chicken in garlic sauce
A Dish of Eggplants
Tajine with Cheese

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DESSERT COURSE

An assortment of fresh and dried fruits
Lauzînaj: Marzipan wrapped in phyllo dough
Semolina Pudding with Honey