Morocco was the setting for the famous film Casablanca, a romance notable for depicting the largest bowl of hummus ever eaten by Peter Lorre. Dine on Mediterranean fare in full color with today's Groupon: for $19, you get $40 worth of Moroccan cuisine at Kasbah.
The Moroccan chefs at Kasbah merge Arabic, Jewish, and North African cultures to create the decadent Moroccan feasts populating the eatery’s menu, which includes three-course dinner selections ($22.95 per person). Caramelized onions and fresh ginger flank tender pieces of simmered lamb in the t’faya tagine entree ($17.95), which chefs festoon with a sprinkling of cinnamon, raisins, and sesame seeds. Patrons can dive into platefuls of kefta tagine ($15.95), meatballs infused with garlic and tomato and crowned, like a child prince, with a poached egg. Meat-weary patrons can stare intently at the vegetarian couscous plate ($13.95) dabbled with garbanzo beans and raisins, or the couscous t’faya ($14.95), which cooks drench in an aromatic saffron-ginger sauce and top with sweet onions and cinnamon. A slew of Moroccan pastries accompany mint tea ($4.99) for dessert.
Inside Kasbah, peach-hued walls showcase ornate and intricate paintings along with rich tapestries, surrounding diners in festive elegance. On Friday and Saturday evenings, belly dancers shimmy and shake through the restaurant, invoking an authentic Middle Eastern ambiance and jangling loud enough to muffle the sounds of ambitious chewing.
Kasbah Moroccan Restaurant
Though Kasbah’s dining room sits thousands of miles away from the deserts of North Africa, one would hardly know based on the food itself. Each dish owes its faithfulness to the restaurant’s chefs, who moved to Seattle from Casablanca but never stopped cooking the cuisine of their native land. Their menu reflects the diverse cultural influences that have been brought to bear on Morocco’s traditional cuisine, from recipes imported by Arabs and Jews to those of the country’s native Berbers. Kasbah also doesn’t skip a beat when it comes to cultivating a truly Moroccan sense of hospitality, welcoming all manner of humans to dine while banning spitting camels from the premises.