Casablanca

Name: Casablanca
Address: 7557 Haverford Ave., 19151, PA, 19151
Telephone: 215-878-1900

7557 Haverford Ave., Philadelphia, PA 19151, US

• Monday: 5:00PM-11:00PM •Tuesday: 5:00PM-11:00PM •Wednesday: 5:00PM-11:00PM •Thursday: 5:00PM-11:00PM •Friday: 5:00PM-12:00PM •Saturday: 5:00PM-12:00PM •Sunday: 5:00PM-11:00PM •

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Details

Cuisine: Moroccan
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Traditional Menu

First course

Hummous and baba ganouj.

| 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.

Second Course

Three salads.

| 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.

Third Course

B’stilla.

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

Fourth Course

Chicken or Rabbit.

| 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.

Fifth course

Beef or chicken shishkebab, or lamb.

| Juicy chunks of beef 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.

Sixth course

Cous cous with vegetables.

| 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.

Seventh course

Basket of fresh fruit.

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

Eigth Course

Baklava and mint tea.

| 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.

Vegetarian Menu

First course

Hummous and baba ganouj.

Second Course

Three salads.

Third Course

Vegetarian B’stilla.

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

Fourth Course*

Vegetarian Shish kebab and stuffed grape leaves on a bed of lentils.

| 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.

Fifth course

Spinach pie & samosa.

| 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.

Sixth course

Cous cous with vegetables.

| 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.

Seventh course

Basket of fresh fruit

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

Eighth Course

Baklava and mint tea.

A La Carte

Appetizers

Soup of the Day

Lentil or harira soup

Moroccan Salads

Tomato, cucumber and green pepper salad, carrot salad, and eggplant salad

Casablanca Salad

Romaine lettuce, tomato, cucumber, onions tossed with a garlic olive oil dressing

Tabouli

Chopped parsley, tomato, cucumber, onions and crushed wheat in a lemon juice with olive oil

Cucumber Labad Salad

Fresh cucumber in a yogurt dressing with garlic, mint, lemon juice and olive oil

Homus Tihini Dip

The creamiest, richest homus in Philadelphia (chickpeas pureed with tahini and various Mediterranean Spices) Served with pita bread for dipping

Baba Ghanouj

Rich bab ghanouj (eggplant pureed with tahini and various Mediterranean spices) Served with pita bread for dipping

Falafel

Chickpeas, fava beans, onions and spices deep fried to perfection

Grape Leaves

Rice, vegetables and Moroccan spices wrapped in grape leaves. Available with lamb

Bastilla

Traditional Moroccan pastry filled with a steaming mixture of chicken, eggs and almonds wrapped in phyllo dough, dusted with powdered sugar and striped with cinnamon

Entrees

Mishwie (Shish Kabob)

Marinated cubes of lamb or beef skewred and served on a bed of rice with stuffed grape leaves and vegetables

Shish Tawook (Chicken Kabob)

Marinated cubes of chicken and served on a bed of rice with stuffed grape leaves and vegetables

Kefta Kabob

Ground lamb and beef grilled to perfection with onion parsley and special spices

Combo Kabob

Lamb, beef, chicken and kefta served on a bed of rice with grape leaves and vegetables

Moroccan Tajeen Chicken

Melt off the bone tender, perfect for eating with your fingers. Choose one of the following: lemon and olives, apricot, walnut, almond, dates, prunes, or harrisa (hot and spicy)

Moroccan Tajeen Lamb

Sweet tender lamb with your choice of honey and almonds or lemon and cumin

Lamb Chops

Seasoned and grilled to perfection served with rice pilaf and vegetables

Moroccan Tajeen Rabbit

Rabbit cooked in a mildly spiced tomato sauce and topped with sweet dates

Couscous

A medley of carrots, potatoes, onions. chickpeas and raisins with your choice of chicken or lamb served on a bed of steamed semolina grains

Stuffed Grape Leaves Platter

Grape leaves stuffed with rice and ground lamb, cooled with a zesty lemon sauce served with cucumber salad and vegetables

Stuffed Cabbage

Cabbage leaves stuffed with rice and ground lamb, topped with tomato sauce

Vegetarian Entrees

Casablanca Vegetarian Platter

Sauteed onions, mushrooms and tomatoes delicately seasoned with Moroccan spices on a bed of steamed lentils and crushed wheat, garnished with fresh tomatoes, cucumbers and olives

Spinach Pie and Grape Leaves

Spinach and feta cheese, seasoned with Moroccan spices, wrapped in phyllo dough with a side of vegetable grape leaves

Vegetable Couscous

A medley of carrots, potatoes, onions, chickpeas and raisins on a bed of steamed semolina grains

Bastilla

Moroccan pastry filled with a steaming hot mixture of Eggs and almonds wrapped in phyllo dough, dusted with powdered sugar and striped with cinnamon

Vegetable Kabob

Grilled onions, green peppers and tomatoes, brushed with a garlic and olive oil marinade, served on a bed of rice

Spinach Pie, Grape Leaves and Vegetable Kabob Platter

Served with rice and vegetables

Dessert

Baklava

Traditional small pastries of a sweet blend of walnuts and honey snuggled in between tall layers of flaky, crunchy phyllo dough

Sweet Lover Bastilla

A fruity mix of apricots, dates, raisins, almonds, walnuts with a touch of honey wrapped in phyllo dough, dusted with powdered sugar and striped with cinnamon

Fruit Basket

Fresh, uncut fruit - apples, oranges, bananas, and other in-season fruit to refresh your palate