This bento for Monday contains leftovers from an exotic feast we made for friends on Sunday afternoon. I used several recipes from the capitvating cookbook Moroccan Modern by Hassan M'Souli. The vibrant, healthy, flavor-rich recipes in this book are amazing, including Sweet Lamb Tajine with fresh ginger, prunes, cinnamon and honey. Here is part of the preparation of this dish; we used free-range Icelandic lamb:
A recently opened deli in Herndon, Hi-Buy Tehran Mart, features wonderful home-cooked Persian specialties. This green vegetable and herb custard, or "kuku" was a melting, buttery treat--the kind of taste and texture perfection that haunts until you can indulge again:
A bouquet of soft magenta blooms brightened our living room:
Lemons featured in many of Sunday's recipes:
Also from Moroccan Modern, a delightful recipe for asparagus in a walnut-yogurt-lemon dressing:
From Tehran Mart, truly the most luscious, cardamom-rich baklava I've ever tasted:
Monday's bento with asparagus, kuku, lamb tagine, blood orange slices, baklava, pita heart, eggplant dip with black olive garnish:
Wishing you a great start to the week, bento friends!