Pomegranate green tea mojitos are a Moroccan twist on a Cuban cocktail. The classic mint-and-lime drink gets an extra flavor twist from pomegranate and green tea.

Welcome to Progressive Eats, where each participating blogger makes a dish for a different course of the meal. Today’s meal is inspired by the cuisine of Morocco. Thanks to our host, Susan, of The Wimpy Vegetarian!

This theme was a learning experience for me. Morocco is a country on the northernwestern coast Africa, and it’s separated from Spain by only 9 miles. Its official languages are Arabic and Tamazight, but French is also widely spoken. The primary religion is Islam.

It almost seems disrespectful to create a cocktail based on the cuisine of a country that is primarily Muslim (a religion that forbids the consumption of alcohol). However, this drink can easily be made nonalcoholic by simply omitting the rum.

While mojitos are a Cuban drink, pomegranate green tea mojitos take their flavors from the cuisine of Morocco. Pomegranates, lime and green tea are all ingredients that are frequently found in Moroccan cuisine. The plants of all three thrive in the climate of Morocco, which is similar to southern California — moderately hot in the summer and generally mild in the winter.

Even without the rum, pomegranate green tea mojitos are really refreshing. It makes a nice change from plain water or iced tea. No one flavor overpowers the other, and all the flavors blend together well. If you prefer a less-sweet drink, skip the simple syrup, and simply add 1/4 cup of pomegranate juice.

Recipe by The Redhead Baker

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re sharing a Middle Eastern/Moroccan Menu, and our event is hosted by Susan, who blogs at The Wimpy Vegetarian. We have a full menu of ideas to tempt you into the kitchen and release your inner-Ottolenghi. If you’re looking for something new to try, check out these wonderfully creative dishes!

Progressive Eats Middle Eastern/Moroccan Menu

Cocktail

• Pomegranate Green Tea Mojito from The Redhead Baker (recipe above)

Appetizer

• Hummus Tehina from Food Hunters Guide to Cuisine

Main Dishes

• Lamb Chelo Kebab from Spice Roots
• Prawns, Feta, and Tomatoes over Couscous from The Wimpy Vegetarian

Bread

• Homemade Pita Bread from That Skinny Chick Can Bake

Side Dish

• Jeweled Persian-Style Rice (Gluten-Free) from The Heritage Cook

Desserts

• Pomegranate Posset from Mother Would Know
• Moroccan Shortbread Cookies with Cracked Tops (Ghoriba Bahla) from Pastry Chef Online

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

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