A tomato broth base with chicken, vegetables, chickpeas,
mildly spiced with pepper and Mediterranean spices.  This soup
is a warming start in the cold winter months.

Carrots strongly flavored with garlic, vinegar, and spices contrast
the tender eggplant salad beside them, marinated in mild spices.
The third salad is a medley of crunchy diced cucumbers and
tomatoes with parsley, vinegar and oil.  Served on the side is the
creamiest, richest hummous in Philadelphia (chickpeas,
tahini, garlic and lemon) and smooth, rich baba ganouj (eggplant
pureed with tahini and various Mediterranean spices).  
Served with pita bread for dipping.

A traditional Moroccan pastry of flaky phyllo dough dusted with powdered sugar and cinnamon.  Filled with a delectable mix of eggs and sweet cinnamon spices.

Crunchy green peppers and onions, and firm zucchini and mushrooms grilled to perfection and marinated in garlicy vinegar and oil. The grape leaves are stuffed with rice spiced with Mediterranean spices, marinated in olive oil.  Served on a bed of firm, crunchy lentils with tomatoes, cucumbers, and sour Moroccan pickles on the side.

The pies are flaky phyllo dough stuffed with a savory mix of spinach and sharp feta cheese. The samosa are small phyllo pastries stuffed with boiled potatoes and hot spices.

A traditional dish of Morrocco, a medley of carrots, onions, and
other vegetables served on a bed of steamed semolina grains, topped
with bits of chicken, chickpeas, and raisins.

Fresh and uncut fruit- apples, grapes, oranges, plums, and other
 in-season fruit to refresh your palate.

The version of these traditional small pastries served at Casablanca
 is a unique, sweet blend of walnuts and honey snuggled in between
tall layers of flaky, crunchy phyllo dough.  The sweet mint tea is
poured from a height to aerate and cool it to perfection.