[Sca-cooks] An Andalusian Lunch at Red Dragon

[Sharon Palmer]

I'm planning the lunch for our event in early October.  The kitchen 
will be tied up by feast prep, so most items will be prepared ahead 
of time.  Recipes are from The Anonymous Andalusian Cookbook, some 
via Uratim's site.  I'm trying to aim for what might have been served 
at a picnic or at a hunting trip

I'd appreciate comments or suggestions, especially for another veggie 
dish that is good served cold.

Ranvaig


choice of:

roast chicken (served cold)
Barida (salad of chicken, verjuice, spices, and herbs, served cold)
meatballs of lamb (precooked and heated)
stuffed eggplant (or another veggie dish)

Almond mustard honey sauce
Lemon sauce

olives
stuffed eggs with cilantro, onion, coriander and murri
(plain boiled eggs)
something with chickpeas
marinated cucumbers
flat bread

dates, dried apricots
melon and oranges

pomegranate khabisa - semolina with pomegranate and sugar
Zulabiyya (churros with honey - if I can cook them on site, still 
thinking about this)
Mishash (pastry filled with walnuts and fried)
Muaqqad (candy with nuts)
other sweets