Served first is the creamiest, richest hummous in Pennsylvania (chickpeas, tahini, garlic and lemon) and smooth, rich baba ganouj (eggplant pureed with tahini and various Mediterranean spices). Served with pita bread for dipping.
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. The third salad also has green peppers can you mention it.
A traditional Moroccan pastry of flaky phyllo dough dusted with powdered sugar and cinnamon. Filled with a delectable mix of eggs, chicken, toasted almonds, and sweet cinnamon spices. Can you add toasted almonds.
The chicken at Casablanca is melt-off-the-bone tender, perfect for eating with fingers. Topping it is your choice of lemons and olives, super-spicy homemade harissa sauce, walnuts, or dried apricots. The rabbit (an unusual and low-fat alternative to chicken) is cooked in a mildly spiced tomato sauce topped with sweet dates.
Juicy chunks of beef Lamb or chicken grilled with onions, green peppers, and tomatoes and brushed with a garlic and olive oil marinade. Or alternatively, meltingly tender nuggets of juicy lamb topped with sweet honey and almonds, or fragrant lemon and spicy cumin.
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.
Served first is the creamiest, richest hummous in Pennsylvania (chickpeas, tahini, garlic and lemon) and smooth, rich baba ganouj (eggplant pureed with tahini and various Mediterranean spices). Served with pita bread for dipping.
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.
A traditional Moroccan pastry of flaky phyllo dough dusted with powdered sugar and cinnamon. Filled with a delectable mix of eggs and sweet spices. Vegan (Phyllo dough with Mix Fruit, powdered sugar and cinnamon).
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( Vegan No 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 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.
The creamiest, richest hummus in Pennsylvania. A blend of chickpeas seasoned with tahini, fresh garlic, lemon juice, sprinkled with paprika & olive oil. Served with pita bread for dipping.
Roasted eggplant seasoned with tahini, fresh garlic, lemon juice, special blend of Mediterranean spices, sprinkled with paprika & olive oil. Served with pita bread for dipping.
Flaky phyllo dough, filled with a delectable mix of eggs, chicken, toasted almonds, and sweet cinnamon spices. Dusted with powdered sugar and cinnamon.
Grape leaves, stuffed with rice, parsley, & various Mediterranean spices.
Phyllo dough stuffed with a savory mix of spinach and sharp feta cheese.
Phyllo dough pastries stuffed with boiled potatoes, peas & special hot spices.
Pureed chickpeas mixed with a blend of Mediterranean spices, and tahini sauce. Served with lettuce, tomato, pickles, and pita bread.
Falafel, stuffed grape leaves, baba gahnouj, and hummus, served with tahini sauce and pita bread.
A traditional Moroccan pastry of phyllo dough filled with a delectable mix of eggs and sweet spices. Dusted with powdered sugar and cinnamon.
Fresh mixed lettuce, tomato, cucumber, onion, lemon juice, ground mint leaves, olive oil, and special Casablanca spices.
Medley of crunchy diced cucumbers, green peppers and tomatoes with parsley, garlic, vinegar, olive oil, and special Casablanca spices.
Strongly flavored with garlic, vinegar, olive oil, and special Casablanca spices.
Eggplant slowly simmered in olive oil, tomato, onion, parsley, garlic, special Casablanca spices.
Cracked wheat, parsley, tomato, onion, lemon juice, and olive oil. Served on a bed of lettuce.
Combination of eggplant, carrot, and green salad.
Skewered lamb cubes char grilled with onions, green peppers, and tomatoes. Seasoned with garlic and olive oil marinade. Served on a bed of rice pilaf, grape leaves, and your choice of a Moroccan salad.
Meltingly tender nuggets of juicy lamb topped with sweet honey and almonds, or fragrant lemon and spicy cumin. Served with rice pilaf, grape leaves, and your choice of a Moroccan salad.
Skewered beef cubes grilled with onions, green peppers, and mushrooms. Seasoned with garlic and olive oil marinade. Served on a bed of rice pilaf, grape leaves, and your choice of a Moroccan salad.
Grilled to perfection steak brushed with garlic and olive oil marinade. Served with baked potato and your choice of house vegetables.
Skewered chicken cubes grilled with onions, green peppers, and mushrooms. Seasoned with garlic and olive oil marinade. Served on a bed of rice pilaf, grape leaves, and your choice of a Moroccan salad.
Melt-off-the-bone tender. Topping it is your choice of lemons and olives, super-spicy homemade harissa sauce, dates, walnuts, or apricots. Served with rice pilaf and your choice of two Moroccan salads.
A fully marinated home style grilled chicken breast. Served with rice pilaf, garlic sauce, and your choice of two Moroccan salads.
Low-fat rabbit cooked in a mildly spiced tomato sauce, green peppers, and garlic topped with sweet dates and raisins. Served with rice pilaf and your choice of two Moroccan salads.
Traditional dish of Morocco, a medley of carrots, onions, and other vegetables served on a bed of steamed semolina grains, topped with bits of chicken or lamb, chickpeas and raisins.
Grilled to perfection salmon with garlic, cilantro, cumin, tomatoes, and green peppers. Served on a bed of rice pilaf, and your choice of two Moroccan salads.
Grilled salmon topped with tahini sauce, sautéed onions, and garlic. Served on a bed of rice pilaf, and your choice of two Moroccan salads.
Falafel, stuffed grape leaves, baba ganouj, and hummus. Served with tahini sauce and pita bread.
Crunchy green peppers, onions, firm zucchini, and mushrooms grilled to perfection and marinated in garlicky vinegar and olive oil with grape leaves stuffed with rice, parsley, and special Mediterranean spices. Served with your choice of a Moroccan salad.
Flaky phyllo dough stuffed with a savory mix of spinach and sharp feta cheese. Samosa is phyllo pastries stuffed with boiled potatoes and hot spices. Served with rice and Moroccan salad.
Cracked bulgur wheat, cooked with lentils and browned candied onions. Served with your choice of two Moroccan salads.
Traditional dish of Morocco, a medley of carrots, onions, and other vegetables served on a bed of steamed semolina grains, topped with chickpeas and raisins.
Small pastries, sweet blend of walnuts and honey snuggled in between tall layers of flaky, crunchy phyllo dough.
Flaky phyllo dough dusted with powdered sugar and cinnamon. Filled with a delectable mix of walnuts, dates, raisins, apricots, toasted almonds, and sweet cinnamon spices.
Grapes: 100% Syrah Slight gamy edge to wild berry fruit and smoky spice. The wine shows blackberry and spice in the mouth. Well integrated oak. Finishes lively and fresh.
Medium-bodied with pretty red cherry and clove aromatics and flavors.
Grapes: 70% Cabernet Sauvignon 30% Grenache Plum spices, black cherry on the nose. In the mouth the wine has a burst of black cherry, plum, spices and finishes firm and juicy. Ages 10 months in oak barrels.
A supple, lively wine with ripe fruit and a dry finish.
Grapes: 60% Faranah (Native), 40% Clairette Grapefruit, orange blossom, passion fruit, elderflower and spearmint on the nose. The wine is floral and aromatic, fresh, bright and grassy.
Ouled Thaleb Moroccan Rose' 2013 Grapes: 60% Grenache 20% Syrah 20% Cinsault Raspberry, rose petal and white cranberries on the nose. Syrah savory with a full body, bright acidity and complexity. A truly unique Moroccan wine.
Grapes: Cabernet Sauvignon and Syrah The balance on the palate is beautifully elegant as all the ingredients have blended well, maintaining refined fruit flavors and vivacity.
Grapes: Cabernet Sauvignon, Syrah, Mourvedre, Carignan, Grenache Ripe blackberries, spice and white pepper play out on the palate making a well-balanced wine.
Grapes: Cabernet Sauvignon, Syrah and Cinsault Superb mouth with a perfect equilibrium of black fruits with coffee and cocoa.
Grapes: Cabernet Sauvignon, Cinsaut, Carignan, Grenache Of a moderate density, it distinguishes by a good subtle fruits and remarkable sharpness making it of an easy and pleasant access.
Grapes: Syrah, Cabernet Sauvignon and Mourvèdre Soft and pulpy with overripe fruit and mocha chocolate on the nose and palate.
Grapes: Cinsault, Cabernet Sauvignon and Syrah Generous and light; round and easy to drink. Fresh fruity finish.
Grapes: Chardonnay, Sauvignon Blanc, Viognier, Muscat & Obeideh Fresh, crisp blend with hints of tropical fruits, lime and honey.
Grapes: Clairette, Obeidi, Sauvignon Blanc and Chardonnay The palate has an almost velvety texture. It is fresh and elegant with a good mineral balance.
Produced by traditional multiple distillations of "Obeidi" and "Merwayh" grapes and "Hina" aniseed, it is then left to age till maturity in clay jars. Arak Fakra is a unique product on the local and international market.
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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