Bastilla for a dinner party — went down extremely well

I made Bastilla for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The richly perfumed profile was the main talking point — no one had quite experienced harissa used that way before.

Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. I explained the a family couscous Friday context as I served it which helped people appreciate it fully. almond milk was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.