|Moroccan Cuisine intrigues me, and it's widely valued in France, so our
restaurant choice tonight was "Le Riad" here in Avignon.
|Appetizer: triangular pastries filled with goat cheese and meat, served
with salad including fabulous black & green olives.
|Main course: a tajine of chicken with preserved lemon, almonds, olives, raisins. Len had tajine of
lamb with apricots. The aromatic spices rise deliciously with the steam when the lid is lifted from the newly-cooked dish.
|Dessert: oranges with cinnamon and orange-flower water.
|The tajine menu. My ambition for a while is to become more familiar with and to learn to cook these dishes.