Recently inspired to explore African cuisine, I ventured into Moroccan Castle in the city’s northwest to learn more about North African flavours.
My first impression was positive. The décor is dark and enchanting. Dimly lit by ornate lanterns, the soft light reveals booths and ceilings draped in intricate tapestries with red- and gold-hued walls.
Cuddling up in a cozy booth near a fireplace, my date and I relaxed, enjoying our delicious sweet mint tea as we explored the exotic menu. Looking over the dishes, I soon discovered that Moroccan cuisine is primarily prepared with a group of core ingredients that include mint, figs, cinnamon, lemons, olives, raisins and almonds.
As our server arrived with a large metal basin and kettle, she placed cutlery on the table and asked for our hands. While pouring warm rose water over our fingers and palms, she encouraged us to eat with our hands and use the towel provided as a napkin. The cutlery, apparently, was our backup plan.
Our meal began with the harira soup ($4) and the mixed-vegetable salad ($9). The soup was nice, offering a beefy broth spiked with lentils.
The mixed veggie salad compartmentalized both fresh and cooked vegetables, including savoury beets, sweet carrots, spiced corn, pickled artichokes and spring greens on a large platter. Colourful and brimming with flavour, it was a great take on salad.
For the next course, we sampled variations of Moroccan-style phillo. The briq of shrimp ($7.50), like spanikopita, consisted of two shrimp pastry pockets perfumed with coriander and a touch of ginger. The crisp pastry and the spicy shrimp worked nicely together.
We also sampled the merguez pastry ($7.50), a serving of three lean ground beef sticks wrapped in phillo. Served with a horissa chili-pepper sauce, they packed a spicy punch.
Sharing our entrees, we tried the chicken tajine with lemons and olives ($21). A tajine is not only the name of a dish, but also the name for the pot it’s cooked in. These conical clay dishes are used to slow-cook meat and vegetables together to produce a tender, flavourful meal.
The chicken was definitely tender, served with peas, potatoes and olives in a simmering sauce. Each component of the dish was definitely good, but I wasn’t blown away by how it came together — the overall effect was average.
The couscous fassi ($21) had much more oomph, offering a tantalizing medley of raisins, couscous and chickpeas with tender lamb morsels in a sticky sweet sauce. Although quite sweet, we did enjoy it, and it was even better with a side of warm Moroccan bread ($4).
If you find yourself craving an international experience but don’t have the dough to hop on a plane, then take a trip to Moroccan Castle for its unique ambience, pleasant service and exotic dishes.
Moroccan Castle is located at 217-19 St. N.W.; phone, 283-5452.
Post the first comment: (Login or Register)