Special Events

Maundy Thursday Agape Meal

For the past few years on Maunday Thursday we have held an Agape Meal or "love feast".  The Agape meal is reminiscent of the special meals around which early Christians gathered. During the meal there is time for fellowship and laughter as well as more serious moments as we who are gathered in Christ's name ceremonially break bread and drink wine together.

Some years our menu has followed that of a traditional Jewish Seder meal. This year, we decided to have a Moroccan Feast and explore foods from the Middle East.  Willing volunteers created delicious dishes from the recipes provided and a wonderful food and fellowship occasion was the result.

 

 

Our Moroccan Feast Menu included the following dishes--

Appetizers: Pita bread    Tzatziki Dip    Hummus Dip

Main Course:

• Moroccan Beef Stew
• Moroccan Roasted Chicken
• Boiled Baby Potatoes in their skins
• Couscous with Chickpeas
• Moroccan Vegetable Salad

Dessert: 

• Baklava
• Turkish Delight
• Stuffed Dates and Apricots 
• Figs
• Mascarpone Cheese    Apricot Nectar    Pistachios  
  

Please scroll down the page to find the recipes for these wonderful dishes. 

 

Tzatziki Dip

Ingredients:

• 1 large container plain yogurt
• 1 English cucumber
• 1 tsp salt
• 2-4 cloves garlic
• 2 tbsp fresh dill or 2 tsp dried dill
• 1/4 tsp hot pepper sauce

Method:

1. Make the yogurt cheese (preferably the night before serving). Line a sieve or strainer with cheese cloth or a large paper coffee filter (paper towels work too) and place it over a bowl or other container into which it can drain.  Pour the yoghurt into the sieve and let it drain over the bowl in the refrigerator for at least 5 hours or overnight.
2. Grate the cucumber with a medium or fine grater. Combine with the salt and set it in a sieve over a bowl.  Allow to sit and drain for at least 15 minutes. Then press out excess liquid with your hands or a large flat spoon.
3. Combine yoghurt cheese, dill, garlic and pepper sauce. Stir in the drained cucumber. Adjust seasonings to taste.
4. Can be used immediately but tastes best if flavours blend for a few hours.
5. Serve with pita bread, crackers or chips.

Hummus Dip

Ingredients:

• 1 can chick peas (also called garbanzo beans) drained and rinsed
• garlic clove (1 or 2-minced)
• lemon juice (about the juice from one whole lemon)
• Olive oil
• tahini paste (1 tbsp) or peanut butter ( 2 -4 tbsp-to taste)
• parsley (optional) - about 1 cup - roughly chopped, stalks removed

Method:

Put the rinsed chick peas into a food processor with the garlic (parsley) and lemon juice. Start blending and drizzle in some olive oil to make a smoother consistency.  Add in the tahini paste/peanut butter. Blend some more until smooth, adding olive oil or lemon juice if too stiff.

Moroccan Beef Stew

Ingredients: (serves 8)

• 1.5 kg chuck steak
• 1/3 cup flour
• 3 tbsp vegetable oil
• 1 large onion-chopped
• 3 garlic cloves-minced
• 3 large carrots-chopped
• 1-19 oz. can tomatoes-drained and chopped
• 1 tsp each ground coriander and cumin
• 3/4 tsp ginger
• 1/2 tsp turmeric
• 1/2 tsp each salt and pepper
• 1/4 tsp cinnamon
• 2 cups beef stock
• 2 tbsp liquid honey
• 3 cinnamon sticks
• 1 cup each dried apricots and pitted prunes
• chopped parsley (garnish)

Method:

1. Cut beef into 1 inch cubes and toss with 1/4 cup flour to coat. (Some flour will  be leftover. Keep to add in later)
2. Heat oil in Dutch Oven and brown beef. Set aside on plate.
3. To Dutch Oven add onion, garlic and carrots. Cook for 3 minutes or until soft. Stir in tomatoes, coriander, cumin, ginger, turmeric, salt, pepper and cinnamon. Cook for 30 seconds.  Stir in remaining flour. Add stock, honey and cinnamon sticks.  Give it a good stir and bring to a boil.
4. Return meat and juices to the pan, reduce heat and simmer for 2 1/2 to 3 hours, until meat is tender.
5. Add apricots and prunes. Simmer partially covered for 35 to 45 minutes until fruit is tender.
6. Stew may be cooled,covered and refrigerated for up to 2 days. Reheat over low heat for 25-30 minutes adding 1/2 cup of beef stock if necessary.  Sprinkle with parsley to serve.

 

Moroccan Roasted Chicken

Ingredients: (serves 12)

• 10 double chicken breasts- boneless, skinless, halved
• 6 medium onions thinly sliced
• 1 cup water
• 1/4 cup salald oil
• 1/4 tsp saffron threads dissolved in 1/4 cup water
• 1 tsp pepper
• salt to taste
• 2 tsp cinnamon
• 1 cup raisins
• 1 cup whole blanched almonds
• 2 tsp cinnamon (additional to first amount)

Method:

1. Cook onions in 1 cup water over medium heat until water is absorbed.
2. Heat oil in a saute pan and cook cooked onions until golden.
3. Place chicken pieces in a large bowl. Add saffron, salt, pepper, 2 tsp cinnamon and the sauteed onions.
4. Put the mixture in  a single layer in a large roasting pan. Cover and bake at 400 degrees F for 15 minutes. Uncover and bake an additonal 15 minutes.
5. Add raisins and almonds and sprinkle with the remaining 2 tsp cinnamon. Bake for  a further 15-20 minutes until golden brown. Serve immediately.
6. Can be cooled and refirgerated for up to 2 days.  To reheat bake uncovered at 350 degrees F for about 35 mins. If chicken appears dry sprinkle with chicken stock.

 

Boiled Baby Potatoes

Boil baby potaotes (red, white or yellow-fleshed) with skins on. To serve, drain and add a little butter and parsley and toss. Allow about 4-6 potatoes per person.

 

Couscous with Chick Peas

Ingredients:

• 3 cups instant couscous
• 3 1/4 cups chicken stock
• 1/2 cup raisins
• 1 -15 oz. can chick peas, drained
• 1 tsp cinnamon
• a pinch of saffron or turmeric
• salt and pepper to taste
• chopped parsley (garnish)

Method:

1. Bring chicken stock to the boil
2. Combine stock, couscous, raisins, chick peas and spices.
3. Cover and let stand for about 5 minutes, until all liquid is absorbed.
4. Add parsely and serve.

 

Moroccan Vegetable Salad

 Ingredients:

• 4 cups small mushrooms-halved
• 4 cups cherry tomatoes
• 1 can chick peas - drained
• 1 cup large black olives-halved
• 2 cups celery-sliced diagonally
• 1 each red, green, orange pepper-thinly sliced
• 1 cup finely chopped green onions
• lettuce greens

Dressing: (combine dressing ingredients and store, covered, in refrigerator)

• 3/4 cup plain yoghurt
• 1/2 cup mayonnaise
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, crushed
• pepper to taste
• 3/4 tsp cumin
• 1/8 tsp turmeric
• 3 tbsp fresh dill or 1 1/2 tsp dried dill

Method:

1. On the day before: toss vegetables (no lettuce) in a large bowl and add enough dressing to coat. Refrigerate, covered, overnight.
2. To serve: Line the serving bowl with lettuce leaves.  Put salad mixture, with additional dressing, if needed, into the lined bowl.

Moroccan Stuffed Dates

Ingredients: (you can also use prepared marzipan for the stuffing instead of making your own, as shown here below)

• 374 gr. dates, pitted
• 1 cup each, peeled, ground almonds and sugar
• 1/4 cup confectioner's sugar
•  1 egg white

Method: Mix the ground almonds, sugar and egg white together. Put this mixture in a skillet and cook over low flame, stirring constantly, until the mixture becomes sticky.  Add 1 tsp water and cook 1 minute longer. Remove from the flame and let cool for several minutes.  With this mixture stuff the dates and roll in confectioner's sugar. Serve while the filling is still warm or at room temperature.

Stuffed Apricots

Slice each apricot about halfway to make a pocket. Stuff with mascarpone cream cheese and a whole blanched almond or half a walnut.