A Moroccan barbecue : Recipes and wines

Chilled Cucumber soup :
What you need(Serves 8)
2 cucumbers peeled, seeded and chopped
2 garlic cloves minced
3 scallions
1 quat buttermilk
3 tbs olive oil
1 tbs red wine vinegar
1/4 cup fresh dill
salt, pepper
Preparation : Combine all ingredients and mix it in a blender.Refrigerate for 24 hour.

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Moroccan Tomato Salad :
What you need (serves 8):
4 cups diced plum tomatoes
1 cup diced cucumber
1 diced avocado
1 tbs minced preserved lemon
2 tbs fresh lemon juice
2 tbs chopped fresh cilantro
salt, pepper
Preparation: Combine all ingredients, sprinkle with cilantro

Moroccan Carrot Salad :
What you need (serves 8):
4 tsp. Olive oil
2 tsp. Hungarian Sweet paprika
2.tsp. ground cumin
1 cup diced sweet onion
7 cups diagonally cut carrot (1/8-inch)
1/2 cup water
6 garlic minced garlic cloves
2 tbs. capers
2 tbs. red wine vinegar
1/2 tsp. salt
2 tbs. chopped fresh cilantro
Preparation: Heat oil in large skillet.Add paprika and cumin. saute 30 sec.Add onion, saute 5 minutes or until tender.Add carrot, water and garlic - reduce heat to medium -low. Cover and cook 10 minutes or until carrot is tender. Add capers, vinegar and salt; uncover and cook 8 minutes or until liquid almost evaporates.
Sprinkle with Cilantro.

Preserved lemons :

Slice or cut into quarters 4-6 pre-washed organic lemons.Arrange a first layer of lemons on a dish and spray coarse salt.Arrnage a 2nd layer on top of it and spray more coarse salt.Make as many layers as you want.Cover and refrigerate for 24hours. Arrange  the lemons in a jar and fill it up with a good olive oil.Seal the jar and store it a cool and dry place for 7 to 15 days.Enjoy as an aperitif or in a salad for sevral weeks.

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Brochettes of lamb and merguez:
What you need (16 brochettes):
1/3 cup chopped cilantro
2 tbs. fresh lemon juice
2 tsp. Hungarian fresh parrika
1 tsp. ground cumin
salt, pepper
2 minced garlic cloves
2 lbs boneless leg of lamb, trimmed and cut into small cubes
1 lb merguez ( morrocan spicy lamb sausages)
Preserved lemon quarters
Preparation:Combine all ingredients. Cover and marinate in fridge for 2 hours.Thread lamb, merguez and preserved lemon quarters onto brochettes (skewers) .Grill brochettes

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