#11. Harira soup

[hatita189]

Once upon a time in the bustling souks of Marrakech, there lived a talented young chef named Ahmed. Ahmed was known far and wide for his culinary prowess, particularly when it came to crafting the most mouthwatering Moroccan dishes.

One sunny afternoon, as Ahmed was browsing the vibrant market stalls for fresh ingredients, he stumbled upon a curious sight—a crate overflowing with the juiciest lemons he had ever seen. Inspired by this fortuitous find, Ahmed decided to create a new recipe that would showcase the bright and zesty flavors of these magnificent lemons.

Heading back to his kitchen, Ahmed set to work preparing his masterpiece—Moroccan Lemon Chicken Oven Roasted, or Djaj Mqualli as it was known in his homeland. He carefully seasoned the succulent chicken with a blend of aromatic spices, including cumin, paprika, and turmeric, before generously squeezing fresh lemon juice over the top.

As the chicken roasted in the oven, filling the air with tantalizing aromas, Ahmed couldn't help but hum a cheerful tune. Little did he know, his melodious singing had attracted the attention of a mischievous little genie who had been lurking nearby.

Intrigued by the delicious scent wafting from Ahmed's kitchen, the genie decided to pay him a visit. With a mischievous twinkle in his eye, the genie waved his magic wand and cast a spell over the chicken, infusing it with an extra dose of lemony goodness.

When Ahmed opened the oven to check on his creation, he was amazed to find that the chicken had transformed into the most delectable dish he had ever laid eyes on. Tender and juicy, with a tantalizing citrus flavor that danced on the taste buds, it was truly a feast fit for a sultan.

Word of Ahmed's extraordinary Moroccan Lemon Chicken Oven Roasted spread like wildfire throughout Marrakech, and soon people from far and wide were flocking to his restaurant to sample the magical dish for themselves. From that day forward, Ahmed's Djaj Mqualli became a beloved staple of Moroccan cuisine, cherished by all who had the pleasure of tasting it. And as for the mischievous little genie? Well, let's just say he was never far from Ahmed's kitchen, always eager to lend a hand—or a sprinkle of magic—whenever needed.

[nemainofthewater]

All soups are good soups! And I only have 11 slots so I apologise in advance if your favourite isn’t here.

[wretcheddthing]

Regarding Ava (2/3)

For @ghosttownwhispers

1. Who are they closest to? How did they meet and what do they like to do together?

She was always closest with her grandparents. She’d spend all summer at their estate and they’d put together scavenger hunts and puzzles for her to solve, they’d teach her about history and myth, they’d take her to museums and get special access to the back rooms so she could see the Really cool stuff they don’t put on display.

2. What were they like as a child? Were they quiet and reserved, outgoing, or a bit of both?

She was a very reserved child, a trait that followed her into adulthood. She’s always been very proper and polite, even while playing or having fun. She had her moments of unrestrained fun, but more often than not she’d keep to herself.

3. Are they an early bird or night owl?

You can be both if you don’t sleep.

4. What are 3 of their irrational fears?

Handling lab equipment (bad accident in college), heights, and sharp things pointed at her.

5. How affectionate are they? What are their top love languages?

She’s affectionate in her own way. She doesn’t really Do affection, but when she does she’s all in. Gift giving and words of affirmation are most definitely her top love languages.

6. On an average day, what can they be found doing after dinner?

Reading/Writing/Studying/Emailing/Researching. Same thing she does before dinner.

7. What are 3 foods they can’t live without?

Her ma’s homemade harira, her oma’s käsespätzle, and a nice bowl of miso soup.

8. What will always make them smile? What will always make them cry?

Always Smile: A breakthrough in research, seeing kids at the museum explore, being recognized for her hard work

Always cry: Marley and Me, being yelled at

9. What was their first kiss like?

Uneventful and overall forgettable

10. Favorite place? Do they go there often?

Her study. She spent a long time arranging her books and journals and collectibles Just Right and now sitting at her desk is more comfortable than laying in her bed.

11. Who was their child hero/heroine?

Her grandparents and Aunt Addie, all three of whom were world renowned explorers in their time.

12. Are they hot-headed or even-tempered? What frustrates them the most?

She’s very even-tempered but is most frustrated by being spoken over.

13. What special abilities or talents do they possess? Did they develop through training or were they born with them?

She’s always had a pretty fantastic ability to retain knowledge. Even if she doesn’t know something off hand, she’ll know exactly where to find the answer. It’s something she’s always had a knack for.

14. Choose an AU you think would be interesting for them to be a part of. Who would they be?

SPACE ARCHAEOLOGIST!!!

15. Are they the type to adopt strays (animals or people?) What or who have they “adopted” over the years?

She doesn’t really take in strays. For animals she’ll foster them until they can be re-homed or taken to a proper shelter. For people, she generally doesn’t let them get too close. Not on purpose, she’s just kind of like that.

16. How do they like their baths/showers? Hot/cold, long/short?

Short and hot. Short because she’s a busy woman and has important things to be doing, hot because she desperately needs a hug.

17. Do they consider themselves to be romantic? Why or why not?

Not at all, she’s entirely too busy with her work and theories. Maybe if someone were to share her passion she’d consider romance, but she’s in a pretty niche field.

18. How has their hair changed over time? What is their favorite hairstyle?

Growing up she’d wear it partially pulled up. In high school she tried wearing it down for a while but found she didn’t really like being able to see it in her field of vision. Now she wears it up in a loose bun to keep it off her neck and out of her face.

19. What do they wish they knew more about?

Literally Every Single Thing

20. How many friends do they have?

Define friend. People she’d hang out with outside of work? None.

21. What are they most afraid of? What made them fear this?

Failure, rejection. She grew up comfortable and praised and never once had reason to be punished at home or at school. She’s self aware enough to know that that didn’t at all help her learn how to cope with inevitable failure in the real world.

22. What is something others admire about them? Are they aware that people admire them for this?

Her work ethic. She’s pretty aware they people admire her for this, because it’s what she most prides in herself.

23. Where would they fall on a politeness/rudeness scale of 1-10 (1 being the most polite and 10 being the rudest)?

I’d put her somewhere near a 4. She’s polite, but she’s always blunt. If she needs an answer, she expects just the answer.

24. Where did their name come from? Does it have meaning?

A German variation of Eve, it could mean Bird or Life.

25. What events changed them as a child?

Going to Cairo, Egypt for the first time. It really cemented her love of history and planted that seed of adventure.

[heartfulfoods]

Recipe No. 627 Harira soup with coconut oil, onion, garlic, cumin, cinnamon, paprika, nutmeg, chili powder, ginger, & additional Heartful herbs, spices, & veggies.  I’m hosting a FREE health webinar on 8/6/20 at 11 a.m. PST. The presentation discusses the factors that keep you fatigued and the fastest ways you can increase your energy for good & it doesn't involve supplements or caffeine.  FREE E-book for those people who attend my webinar. E-book is called “Healthy, Delicious Energy Boosting Recipes.” To learn more go to HeartfulFoods.com/register or click on link in my profile.   #groupnutritioncoaching#groupnutritionprogram#grouphealthcoaching #grouphealthcoach #healthguide#healthguidance#healthycleanse #healthcleanse #feelingfatigue #feelingfatigued#weightstruggle#struggletoloseweight #guidedlifestyle #lifestyleguidance #getmoreenergy#gettingmoreenergy#functionalnutrition#explore #explorepage #healthtalk#healthtransformation #healthyweightloss #foodismedicine#healthyrecipes#healthymeals #eatrealfood #easyrecipes #healthylifestyle#healthyliving#caffeine (at Laguna Beach, California) https://www.instagram.com/p/CDTriWxBY-g/?igshid=1b6d4687e2cup

[samesamebutdifferent-utrecht]

Looking forward brings #MondayMotivation - doesn’t it?

Then let me provide you with the ultimate motivation!

🥘The dinner I will guide you to will be one loaded with good and healthy food paired with the right twist of positive vibes: We are going to Miss Tajine 👆🏻 Trust me, Christa is so lovely, you will have the best time. DETAILS Menu & Prices: Maroccan & worldly flavors straight from the Tajine Meat & vegetable dishes or stew: vary from € 6.50 to € 10.00

Pastillas - savory filled cakes: € 4.50 Salad, Harira soup & Side dishes: € 2.50 - € 4.50 See the entire menu here. Reservations: Miss Tajine is mainly takeaway and only has one table for 6 people - if you want to eat there make sure to make a reservation early on! The atmosphere is so lovely - it will be worth it. Even the takeaway food to enjoy on a bench outside will be memorable - especially to your taste buds! Next to thuis bezorgd you can also order directly via Miss Tajine. If you want to make a reservation call +31628250889. Opening hours: Tuesday - Sunday 4:00 - 9:00 PM Address: Hardebollenstraat 2, 3512 TP, Utrecht https://misstajine.com

🎱 & from a full belly off to a swim - ahh I mean - snooker, pool or billiard at O.Z.E.B.I What was once a public swimming pool is now rebuilt to welcome you to play snooker, pool or Billiard - uniquely incorporating and preserving the character and historical elements. A one-of-a-kind location.

Cycling route: 4 minutes, 550 meter DETAILS Price: around € 15 an hour per table - but share this with a handful of friends and it’s literally a small price to pay! Reservation:  Although they have many tables you should definitely call to make a reservation. You can do this by calling +3130 2735000 Opening hours:

Monday - Thursday & Sunday 11:00 - 01:00 AM

Friday & Saturday 11:00 - 02:00 AM

Address: Biltstraat 4, 3572 BA Utrecht

http://ozebi.nl

Tag your friends & you got an evening to look forward to this week planned!

[awesomefoodrecipes]

​Harira is an authentic Moroccan soup made of tomato, lentils, and chickpeas, but also includes meat, making it a filling and satisfying dish. There are many variations, and recipes are often passed down from generation to generation. Some versions, such as this one, feature broken pieces of vermicelli and smen—a preserved butter with a Parmesan-like taste. Harira recipes yield a delicious, hearty soup which can be served as a filling lunch or light supper. Although served year-round, it is particularly popular during Ramadan, when it is served to break the fast. The recipe follows the pressure cooker method which speeds up the cooking. To adapt cooking times for traditionally simmering in a stockpot, follow the directions for the traditional stockpot method. Before proceeding with the recipe, read the steps in advance for a simpler cooking process. What You'll Need: 1/2 pound meat (lamb, beef or chicken; uncooked, chopped into 1/2-inch pieces) 3 tablespoons vegetable oil 3 cups water 2 to 3 tablespoons dried lentils (picked over and washed) 3 tablespoons tomato paste (mixed evenly into 1 or 2 cups of water) Optional: several soup bones For the stock: 1 teaspoon ground cinnamon 1 tablespoon ground ginger 1 1/2 teaspoons pepper 1 tablespoon kosher salt 1/2 teaspoon turmeric (or 1/4 teaspoon yellow colorant) 1 bunch cilantro ( finely chopped to yield about 1/4 cup) 1 bunch fresh parsley (finely chopped to yield about 1/4 cup) 1 or 2 stalk celery (with leaves; finely chopped) 1 large onion (grated) 1 handful of dried chickpeas (soaked and then peeled) 6 large tomatoes (about 2 pounds; peeled, seeded and pureed) Optional: smen Optional: 2 to 3 tablespoons rice (uncooked; or uncooked broken vermicelli) How to Make It: Ahead of Time Make sure you have all the ingredients. Before you begin cooking the soup: Pick the parsley and cilantro leaves from their stems. Small pieces of stem are all right but discard long, thick pieces with no leaves. Wash the herbs, drain well, and finely chop them by hand or with a food processor. Soak and skin the chickpeas. (You might want to soak them the night before you cook.) Peel, seed and puree the tomatoes in a blender or food processor. Or, stew the tomatoes and pass them through a food mill to remove the seeds and skin. Pick through the lentils and wash them. Assemble the remaining ingredients and follow the steps below. Brown the Meat Put the meat, soup bones and oil into a 6-quart or larger pressure cooker. Over medium heat, cook the meat for a few minutes, stirring to brown all sides. Make the Stock Add the cilantro, parsley, celery, onion, chickpeas, smen (if using), spices and tomatoes. Stir in 3 cups of water. Cover tightly, and heat over high heat until pressure is achieved. Reduce the heat to medium, and cook for 20 to 30 minutes. Remove from the heat and release the pressure. Make the Soup Add the lentils, tomato paste mixture, and 2 quarts of water to the stock. Set aside (but don’t add yet) either the rice or vermicelli. Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking. If adding rice: Cook the soup on pressure for 30 minutes. Release the pressure, and add the rice. Cover, and cook with pressure for an additional 15 minutes. If adding vermicelli: Cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Thicken the Soup While the soup is cooking, make a (soup thickener) by mixing together the 1 cup of flour with 2 cups of water. Set the mixture aside, and stir or whisk it occasionally. The flour will eventually blend with the water. If the mixture is not smooth when you're ready to use it, pass it through a sieve to remove lumps. Once the rice (or vermicelli) has cooked, taste the soup for seasoning. Add salt or pepper if desired. Bring the soup to a full simmer. Slowly — and in a thin stream — pour in the flour mixture. Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you. Some like to thicken the broth so that it achieves a cream-like consistency. Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat. Tips for Making Harira If the meat had a lot of fat, expect to see some foaming as you simmer the thickened soup. Skim off the foam and discard it. As harira cools in the pot, it’s common for a skin to form. Simply stir to blend the skin back into the soup A small wedge of lemon may be served as a garnish; its juice may be squeezed into the bowl of harira. When reheating harira, don’t bring it to a boil. Heat over medium heat and stir frequently to avoid lentils sticking to the bottom. Preparation Shortcut: Chop your cilantro, parsley, and celery together in a food processor or blender. Add the peeled and seeded tomatoes, and blend until well-pureed. Add the onion and process until the onion is reduced to small pieces. Proceed with making the stock. Thickening with Egg: In place of flour and water, 2 or 3 beaten eggs may be used to thicken harira. (If desired, beat the eggs with 1/4 cup fresh lemon juice.) Add the eggs in a thin stream to the simmering soup, stirring constantly. You will see some cooked strands of eggs in the soup as it thickens. Prep and Freeze: If you plan to cook harira frequently, it’s helpful to prep large amounts of key ingredients in advance. Soak and peel chickpeas and drain well before freezing. Chop an ample supply of parsley, cilantro, and celery; measure the mixed herbs by soup bowlfuls and freeze. Peel, seed, and stew tomatoes; puree and freeze in about 2-pound batches. Traditional Stockpot Method If you don’t have a pressure cooker, use a 6- or 8-quart stockpot. Follow the directions above, but adjust the cooking time as follows: In Steps 3 and 4, partially cover the pot, bring to a simmer and cook for double the suggested pressure cooker times. Watch the level of the liquids, particularly in Step 3; you can add a little more water if you feel it's necessary. Proceed with thickening the soup in Step 5 according to the recipe, or try the egg thickening method in the Tips above. Nutritional Guidelines (per serving) Calories 199 Total Fat 11 g Saturated Fat 3 g Unsaturated Fat 6 g Cholesterol 27 mg Sodium 927 mg Carbohydrates 15 g Dietary Fiber 4 g Protein 11 g (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)

[jenguerrero]

Just about forever ago, my husband and I adventured around Spain, Portugal, and Morocco on our honeymoon. I took tons of pictures, but it was all on physical film, and we’d spent all our money on experiences, and came home filled with amazing memories, a $5 poster from Madrid, and empty pockets. It was awesome. We were young and poor, and the film never got developed.

I stumbled on Jeff Koehler’s cookbook, Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora, and thumbed through it. Oh my gosh. The photographs of the landscape, people,  architecture ranging from simple to extremely intricate, exquisitely detailed carvings and patterns, the rooftops where you drink mint tea in tall thin glasses, and those glorious open air spice markets flooded the pages between the recipes. It’s a beautiful book.

Then I tried the recipes and was transported right back there.

A big thanks to Chronicle Books for letting me share the recipes for this fantastic dinner with you! The photograph is mine. Jeff’s are much cooler. My review of the book with my pictures and thoughts of the dishes I tried are below the recipes.

Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora by Jeff Koehler, photographs by Jeff Koehler (Chronicle Books, 2012.)

Grilled Marinated Chicken Brochettes

Like Grilled Spicy Kefta Brochettes, these are a favorite throughout country, referred to as snacks in street stalls and in simple cafes. They’re inexpensive, flavorful, and quick to prepare. The chicken takes on a lovely golden hue from the cumin and sweet paprika. Calculate about four brochettes per person as part of a meal, accompanied by a few salads and plenty of bread.

Makes about 16 brochettes; serves 4

2 heaped Tbsp finely chopped fresh cilantro 2 tsp ground cumin 1 tsp sweet paprika 1/2 tsp cayenne pepper (optional) Salt and freshly ground black pepper 6 Tbsp/90 ml olive oil 4 boneless chicken breasts (about 2 lb/910 g), cut into 3/4- to 1-in/2- to 2.5-cm cubes

In a large mixing bowl, add the cilantro, cumin, paprika, and cayenne pepper. Generously season with salt and pepper. Moisten with the oil and blend well. Add the chicken and turn to coat. Cover, refrigerate, and marinate for 1 hour, turning occasionally.

Prepare skewers with 6 to 8 cubes of chicken on each. The pieces should be just touching, but not squashed tightly together.

If using a grill pan, skillet, or griddle, heat over medium-high heat. If using a barbecue, prepare a fire and heat until the coals are glowing. If using a broiler, preheat the broiler.

Cook the brochettes, nudging them from time to time with the help of a spatula in order to cook evenly on all sides, until the meat is cooked through and firm to touch, 4 to 5 minutes. Serve hot.

Chilled Cucumber and Orange Juice with Oregano

Moroccans love fresh juices, and the combinations they make are eclectic and highly seasonal. This is one of my favorites. Although it is commonly prepared as a juice, it can also be a drinkable dessert, especially on warm summer days. I once had it as a “salad” served with a spoon in late fall in the eastern High Atlas. Oranges hadn’t yet ripened, and instead the cook used small clementines from down the valley. Served before a communal platter of Berber Barley Couscous with Vegetables, the drink seemed closer to a light, sophisticated, vibrant green gazpacho than a rustic salad.

Serves 6

2 lb/910 g medium cucumbers 21⁄4 cups/530 ml fresh orange or mandarin orange juice, preferably clementine 11⁄2 tsp superfine sugar, plus more as needed 1⁄2 tsp dried oregano or zaâtar, plus more as needed

Trim the ends from the cucumbers and scrub the peels. Remove about half of the peels from each cucumber and remove the seeds if they are large. Cut the cucumber into chunks and put in a food processor or blender. Pour in the orange juice and sprinkle in the sugar and oregano. Blend for at least 1 minute or until very finely puréed. The drink should be a bit thick and slightly foamy. Taste for sweetness and seasoning and adjust as needed. Pour into a pitcher, cover, and refrigerate until chilled. Serve in tall glasses or in small bowls with spoons.

Carrot and Cumin Salad

Serves 4 to 6

A particular favorite around Marrakech and in the south, this cooked salad offers a delightful contrast of cold sweet carrots, earthy cumin, and fresh parsley. It’s even better when prepared a day ahead and left overnight to chill and the flavors to fully meld. Set out alongside a bowl of Marinated Olives to nibble on as an appetizer, or serve as part of a spread of salads.

1 lb/455 g medium carrots, scrubbed and cut into 1⁄4-in-/6-mm-thick rounds Salt 1⁄4 cup/60 ml olive oil 1 tsp ground cumin 1⁄2 tsp sweet paprika Freshly ground black pepper 1⁄2 tsp sugar 1 small lemon, halved Heaped 2 Tbsp finely chopped fresh flat-leaf parsley

In a medium saucepan, boil the carrots in lightly salted water until just tender, 8 to 10 minutes. Fill a large mixing bowl with cold water.

Transfer the carrots with a slotted spoon to the cold water to stop further cooking. Once the carrots are cooled, remove with the slotted spoon and drain for a few minutes. Spread out on paper towels to dry completely.

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the carrots, cumin, and paprika; season with pepper; and sprinkle with the sugar. Cook, stirring gently, for 1 minute. Remove from the heat. Squeeze half of the lemon over the carrots and sprinkle with the parsley. Turn the carrots to coat evenly.

Transfer to a bowl and let cool. Cover with plastic wrap and refrigerate until chilled.

Just before serving, squeeze the remaining lemon half over the carrots and turn to coat.

My review of the book….

Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora by Jeff Koehler Edition: Hardcover

Everything we’ve tried has been absolutely delicious. My husband and I spent a little time on our honeymoon in Morocco and this takes us right back.

If you’re health conscious, and like a lot of flavor, you’ll be delighted with the book. As a great bonus, most of the recipes are really good for you. A lot of the dishes are really colorful, so you’ll get a great aesthetic punch on the plate.

This is a beautiful cookbook. The photos, paper, and binding are fantastic quality.

Pictured below: 1) Grilled Marinated Chicken Brochettes p.92, Cucumbers in Sweet Marinade with Oregano p.99, and Grated Carrot and Orange Salad p.102. Fantastically fresh and flavorful dinner with minimal effort. It took about 20 minutes to pull together, then rests in the fridge for 2 hours, then grills for 5 and gets a quick garnish. The cucumber dish calls for za’atar. Penzey’s spices online carries it if your grocer doesn’t. The carrot salad calls for a splash of orange flower water. If you’re not familiar with that, a good grocery store will have that on the beverage aisle, probably near the juices. 2) Harira. It’s a beef and chickpea stew with tomatoes, onion, celery, herbs and spices, lemon, and a sprinkling of broken angel hair pasta. So delicious and so healthy! This stew takes about 2 hours in total, but only about 20 minutes of attention from the cook. I adored the dates, figs accompanying it.

3) Couscous with Pumpkin (and lamb!) – p182. Delicious and so simple to make. 4) Beet Soup with Ginger – p 74. Beet, potatoes, and ginger. This is the one on the cover. The color is such a vibrant magenta, that my little phone camera had difficulty with the brightness and focus.

5) Spicy Eggplant, Tomato, and Garlic Salad – p 105. I went with the roasted green pepper variation that he mentions in the preface. My little girl asked me to make this one. When I read that it’s the most classic and popular, I had to. Delicious. 6) Mint Tea – p 210. Perfection. Wonderfully earthy. I saw the tall Moroccan tea glasses at World Market. They’re hand-wash only, but pretty enough to be worth it. 🙂 In the meantime, my stemless champagne flutes do the trick quite nicely. 7) Berber Omelet Tagine. I love this. If you’re a fan of eggs in purgatory and shakshouka, you’ll adore it. He has you crack eight eggs for this, and reserve two yolks for the top. It serves four, so I reserved four yolks so my teenagers wouldn’t engage in runny yolk battles. I found that by the time the omelet was set, my yolks were set, too, so the second time I made this, I held off til the last five minutes to set them on top.

Some other recipes I have flagged to try: Preserved Lemons – p 45 * Phyllo Triangles Stuffed with Fresh Cheese – p 61 * Layered Berber Flatbread – p 64 * Split Pea Soup with Cumin and Paprika – p 77 * Kefta Brochettes – p 94 * Butternut Squash Salad with Cinnamon – p 108 * Lamb Tagine with Oranges, Saffron, and Candied Orange Peel – p 116 * Lamb with Garlic, Cumin, and Coriander – p 120 * Kefta Meatball Tagine in Tomato Sauce with Eggs – p 128 * Rif Mountain Omelet with Wild Mushrooms – p 134 * Chicken Tagine with Preserved Lemons and Olives – p 140 * Spicy Shrimp Tagine – p 156 * Oranges with Orange Flower Water and Cinnamon – p 190 * Honeyed Phyllo Triangles Stuffed with Almonds – p 195 * Chilled Cucumber and Orange Juice with Oregano – p 214

  Morocco, the cookbook that is. Just about forever ago, my husband and I adventured around Spain, Portugal, and Morocco on our honeymoon.

[touristguidebuzz]

Exquisite Late-Night Room Service Is Alive and Well at These Luxury Hotels

Nam Prig Long Rua, a chili-spiked stir-fry dish that you can order to your room at the Anantara Siam Bangkok. Luxury hotels like Anantara aren't forsaking room service like other hotels are doing as of late, citing poor returns and margins. Anantara Hotels & Resorts

Skift Take: Inventive and indulgent room service is alive and well at these luxury hotels around the world.

— Deanna Ting

We’ve all been there: bleary-eyed from a long flight that lands after dark, staring down an even-more-exhausting work trip ahead. You drop your luggage in your hotel room, grab the room service menu, and flip straight to the “late night” pages … only to find there’s nothing but cheeseburgers and club sandwiches.

Room service might be one of the most indulgent perks to staying in a luxury hotel — especially if you dig in while wearing a plush bathrobe. So it’s a long-standing mystery to frequent travelers that the critical late-night hours — usually between midnight to 6 a.m. — are consistently neglected by hotel food and beverage managers.

There’s a reason for the culinary blackout. After dinner service ends and before breakfast begins, the kitchen gets whittled down to a skeleton crew whose capabilities are limited to pasta, salads, simple sandwiches, and soups. And that’s if the hotel even offers late-night menus at all. (Some have thrown room service programs out the window, claiming the concept is no longer profitable.)

But not all hotels have given up on feeding you well late at night. The big-city establishments below stand out not just for their comfortable rooms and top-notch service, but are also winners for their ability to satisfy your hunger pangs — with local flavors! — all around the clock.

Anantara Siam, Bangkok

In the heart of Ratchaprasong, the Thai capital’s premier shopping district, this recently rebranded property (formerly the Four Seasons) provides excellent respite from the chaos of downtown Bangkok. Tons of amenities — eight restaurants and bars, a pool surrounded by a lovely garden — make it feel like an urban resort, too.

Your late-night order: Midnight meals make up only a page and a half of an otherwise sprawling room service menu. But what makes the cut is legitimately interesting: crab spring rolls, Thai omelet with minced pork, pad Thai tossed with prawns, a satay sampler, and mango with sticky rice.

Shangri-La Hotel, Paris

Tucked away in the elegant, crowd-free 16th arrondissement, this palace hotel has it all: balconied rooms with Eiffel Tower views, two restaurants with Michelin stars, a gorgeous pool drenched in sunlight, and a light-flooded spa in the estate’s former stables.

Your late-night order: Live out your most decadent French fantasies with such indulgences as scrambled eggs with caviar and foie gras on toast. If that’ll ding you on your corporate expense report, more modest choices — like French onion soup, cheesy Croque Monsieurs, and a Millefeuille for dessert—will still have you swooning.

Raffles Dubai

More is more at this pyramid-shaped hotel that’s dripping with marble and ornate chandeliers: There are seven restaurants and bars; the pool is lined with imposing, mosaic-tiled pillars; the gold-trimmed accommodations are among the city’s largest; and the in-room dining menu includes 43 pages of tasty treats.

Your late-night order: Skip the Western-style comfort foods you could order anywhere else, and train your sights on the Arabic section of the menu. It includes excellent renditions of Emirati classics such as tabbouleh salad, labneh with za’atar, and harira lamb soup (a Middle Eastern tomato-and-bean concoction amped up with garlic and lemon).

Four Seasons Hotel New York Downtown

This new TriBeCa hotel is more pared-down than your typical Four Seasons—think monochromatic color schemes and subtle floral patterns. What’s not minimalist? The detail-oriented service, from the bellmen who remember your name to the meticulously-eyed housekeepers and the always-on kitchen staff. Breakfast is served until a delightful 11 p.m., and the rest of the room service menu is available 24 hours a day.

Your late-night order: An especially large menu means you can go for the three-course, in-room feast of your dreams. Your starter? A trio of perfectly seasoned crudo (soy yellowfin tuna poke, spicy lobster, and truffle-ponzu hamachi). Then comes a fortifying plate of tagliatelle bolognese, which the server will finish tableside (or bedside) with a heap of freshly grated Parmesan cheese. And to close, a slice of classic New York cheesecake — cherry topping and all.

The Dorchester, London

London’s Dorchester is a bona fide hospitality institution, where A-listers take afternoon tea in the classically plush Promenade and gourmands clamor for reservations at Alain Ducasse’s namesake spot. The glamor extends to the rooms, too, with a decidedly regal aesthetic and an all-hours room service menu that pulls out all the stops.

Your late-night order: Channel the royal family (Buckingham Palace is less than a mile away) and hew to the menu’s most opulent items: beluga caviar and buckwheat blinis, a seafood mixed grill, or a 21-ounce T-bone steak. Not one for such gluttony? A robust spa menu means you can actually order something that’s both delicious and healthy, like the Vitaly bento box, which includes a tomato soup, stir-fried beef with cashews and honey, and a banana-blueberry-avocado smoothie.

The Cosmopolitan, Las Vegas

It’s known for having some of the best restaurants in all of Vegas — including a Momofuku, Eggslut, and STK — so it would be easy to overlook the Cosmopolitan’s in-room dining. But the lures of Sin City nightlife mean you may well come home hungry after all those dining rooms have closed. If you do, you won’t feel slighted. A broad menu is available until 6 a.m., with hangover cures and hearty meals alike.

Your late-night order: Transition from a night full of drinking to a morning full of meetings with house-made hummus and warm pita, then detox with a tuna niçoise salad. Or bring the Vegas surf-and-turf buffet into your apartment-size room by ordering a New York Strip sandwich and a pound of steamed crab legs.

©2017 Bloomberg L.P.

This article was written by Chadner Navarro from Bloomberg and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

[rollinbrigittenv8]

Exquisite Late-Night Room Service Is Alive and Well at These Luxury Hotels

Nam Prig Long Rua, a chili-spiked stir-fry dish that you can order to your room at the Anantara Siam Bangkok. Luxury hotels like Anantara aren't forsaking room service like other hotels are doing as of late, citing poor returns and margins. Anantara Hotels & Resorts

Skift Take: Inventive and indulgent room service is alive and well at these luxury hotels around the world.

— Deanna Ting

We’ve all been there: bleary-eyed from a long flight that lands after dark, staring down an even-more-exhausting work trip ahead. You drop your luggage in your hotel room, grab the room service menu, and flip straight to the “late night” pages … only to find there’s nothing but cheeseburgers and club sandwiches.

Room service might be one of the most indulgent perks to staying in a luxury hotel — especially if you dig in while wearing a plush bathrobe. So it’s a long-standing mystery to frequent travelers that the critical late-night hours — usually between midnight to 6 a.m. — are consistently neglected by hotel food and beverage managers.

There’s a reason for the culinary blackout. After dinner service ends and before breakfast begins, the kitchen gets whittled down to a skeleton crew whose capabilities are limited to pasta, salads, simple sandwiches, and soups. And that’s if the hotel even offers late-night menus at all. (Some have thrown room service programs out the window, claiming the concept is no longer profitable.)

But not all hotels have given up on feeding you well late at night. The big-city establishments below stand out not just for their comfortable rooms and top-notch service, but are also winners for their ability to satisfy your hunger pangs — with local flavors! — all around the clock.

Anantara Siam, Bangkok

In the heart of Ratchaprasong, the Thai capital’s premier shopping district, this recently rebranded property (formerly the Four Seasons) provides excellent respite from the chaos of downtown Bangkok. Tons of amenities — eight restaurants and bars, a pool surrounded by a lovely garden — make it feel like an urban resort, too.

Your late-night order: Midnight meals make up only a page and a half of an otherwise sprawling room service menu. But what makes the cut is legitimately interesting: crab spring rolls, Thai omelet with minced pork, pad Thai tossed with prawns, a satay sampler, and mango with sticky rice.

Shangri-La Hotel, Paris

Tucked away in the elegant, crowd-free 16th arrondissement, this palace hotel has it all: balconied rooms with Eiffel Tower views, two restaurants with Michelin stars, a gorgeous pool drenched in sunlight, and a light-flooded spa in the estate’s former stables.

Your late-night order: Live out your most decadent French fantasies with such indulgences as scrambled eggs with caviar and foie gras on toast. If that’ll ding you on your corporate expense report, more modest choices — like French onion soup, cheesy Croque Monsieurs, and a Millefeuille for dessert—will still have you swooning.

Raffles Dubai

More is more at this pyramid-shaped hotel that’s dripping with marble and ornate chandeliers: There are seven restaurants and bars; the pool is lined with imposing, mosaic-tiled pillars; the gold-trimmed accommodations are among the city’s largest; and the in-room dining menu includes 43 pages of tasty treats.

Your late-night order: Skip the Western-style comfort foods you could order anywhere else, and train your sights on the Arabic section of the menu. It includes excellent renditions of Emirati classics such as tabbouleh salad, labneh with za’atar, and harira lamb soup (a Middle Eastern tomato-and-bean concoction amped up with garlic and lemon).

Four Seasons Hotel New York Downtown

This new TriBeCa hotel is more pared-down than your typical Four Seasons—think monochromatic color schemes and subtle floral patterns. What’s not minimalist? The detail-oriented service, from the bellmen who remember your name to the meticulously-eyed housekeepers and the always-on kitchen staff. Breakfast is served until a delightful 11 p.m., and the rest of the room service menu is available 24 hours a day.

Your late-night order: An especially large menu means you can go for the three-course, in-room feast of your dreams. Your starter? A trio of perfectly seasoned crudo (soy yellowfin tuna poke, spicy lobster, and truffle-ponzu hamachi). Then comes a fortifying plate of tagliatelle bolognese, which the server will finish tableside (or bedside) with a heap of freshly grated Parmesan cheese. And to close, a slice of classic New York cheesecake — cherry topping and all.

The Dorchester, London

London’s Dorchester is a bona fide hospitality institution, where A-listers take afternoon tea in the classically plush Promenade and gourmands clamor for reservations at Alain Ducasse’s namesake spot. The glamor extends to the rooms, too, with a decidedly regal aesthetic and an all-hours room service menu that pulls out all the stops.

Your late-night order: Channel the royal family (Buckingham Palace is less than a mile away) and hew to the menu’s most opulent items: beluga caviar and buckwheat blinis, a seafood mixed grill, or a 21-ounce T-bone steak. Not one for such gluttony? A robust spa menu means you can actually order something that’s both delicious and healthy, like the Vitaly bento box, which includes a tomato soup, stir-fried beef with cashews and honey, and a banana-blueberry-avocado smoothie.

The Cosmopolitan, Las Vegas

It’s known for having some of the best restaurants in all of Vegas — including a Momofuku, Eggslut, and STK — so it would be easy to overlook the Cosmopolitan’s in-room dining. But the lures of Sin City nightlife mean you may well come home hungry after all those dining rooms have closed. If you do, you won’t feel slighted. A broad menu is available until 6 a.m., with hangover cures and hearty meals alike.

Your late-night order: Transition from a night full of drinking to a morning full of meetings with house-made hummus and warm pita, then detox with a tuna niçoise salad. Or bring the Vegas surf-and-turf buffet into your apartment-size room by ordering a New York Strip sandwich and a pound of steamed crab legs.

©2017 Bloomberg L.P.

This article was written by Chadner Navarro from Bloomberg and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.