BastillaA festive dish of chicken, saffron, custard and toasted almonds snuggled in a crisp buttery filo pastry. Bastilla's are always served with a light dusting of powdered sugar and decorated free hand with cinnamon. This Moroccan pastry is served at weddings and as a first course to guests of honor.
Sultan Kabob FeastA platter of kabobs: chicken, lamb, beef steak, shrimp and a kefta patty (spiced ground beef) each uniquely marinated to enrich their own delicate flavors and grilled to perfection! Served with saffron rice.
Moroccan Dinner SaladA pair of saffron chicken kabobs with a dollop of yogurt along side a salad of organic mixed greens, black olives, feta and cranberries with a pomegranate dressing topped with toasted almonds.
Vegetarian CouscousTurnips, parsnips, carrots, squash, celery, cabbage and garbanzo beans in a ginger-garlic saffron sauce piled high on steaming couscous sprinkled with toasted almonds. Request it spicy - fabulous!
Bakola (Spinach)Fresh spinach, steamed and marinated with green olives, preserved lemon, tomato and Moroccan spices atop saffrron rice with cheese. Served warm with a chilled couscous salad and house salad with pomegranate dressing.
TajineA Tajine is a slow simmered Moroccan offering that derives it's name from the earthenware pan and cone shaped lid it is cooked and served in. Tradtionally it is eaten with the thumb and first two fingers of the right hand with bread that is frequently dipped into the rich sauces of the tajine. Bread is very important in Moroccan dining, both as food and also as an implement for grasping the hot food, then swirling in the flavorful sauce and then transporting it to the mouth.
Casablanca Fruit Bastilla - Dar Essalam's Signature DessertA filo "pie" stuffed with peaches, pears, bananas, strawberries and apricots. Lightly dusted with powdered sugar, almonds and topped with a generous dip of vanilla ice cream, served right from the over. BIG enough for sharing with friends. Takes 20 minutes to make and bake.