By Marane A. Plaza | Manila Standard Today
Moroccan cuisine has been refined over the centuries by influences from Europe, Middle East and Africa. It is no fluke that Moroccan dishes possess the most exotic zests and the most dynamic twists of flavors among any other international feasts.
This is something husband and wife entrepreneurs Martin and Monica English know a little too well. The couple first fell head over heels for Moroccan cuisine 12 years ago, during their two-year stay in the lovely Northwest African country of Morocco.
“Heavily influenced by European cuisine-by Spanish and Portuguese predominantly- mixed with Middle Eastern, Jewish and Berber flavors, Moroccan cuisine is a totally enthralling dining experience,” said Monica. “But what sets it apart from other Mediterranean cuisines is that it has mastered the art of marrying unique savory twists, sweetness and spice in one representation.”
The couple decided to bring these mouth-watering Moroccan food to the Philippine shores four years ago. They first launched Kasbah Restaurant and Bar in Boracay. Adventurous Filipino foodies fell in love with its authentic dishes. Kasbah has effortlessly revolutionized the local dining scene, as well as the way Pinoys appreciate international dishes.
After two years, Kasbah is finally in Manila with its second branch in The Fort Strip, Bonifacio Global City offering a romantic, sensual and sophisticated vibe with its genuine Moroccan interiors. The place is a lovely place with its mysterious air of elegance brought by the Moroccan colors of the walls and impeccable lanterns.
Kemia (Cold appetizers)
“Moroccan homes are very meticulous when it comes to their lighting that is why they’re very famous for their exquisite lanterns,” said Monica. ”One of our lanterns here is authentically from Morocco, chiseled and made by Moroccan artisans, out of sardine cans.”
Beyond the charming feel of the place, Kasbah in The Fort Strip offers the finest dishes of Morocco, more than anything.
Sugar, spice and everything nice
“It is almost often that people perceive Moroccan food as spicy, but that is not always true. Some spices and herbs are used to bring out certain levels of meaty and savory flavors from the dishes, to complement the richness of let’s say, lamb.“ said Monica. “So the spice is really tolerable. But all in all, sweetness is a huge factor in Moroccan cuisine, and these sweet twists are usually gotten from honey, cinnamon, dried fruits and even almonds. Filipinos can connect to that sweet appeal of the Moroccan dishes.”
A lovely way to start your Kasbah experience is with its Beetroot and Feta. The cheese purée and toasted almonds are incredibly tasteful . Hummus Kalamata is another great starter, with its flavorful chickpea and tahini purée blended with chopped olives.
For your healthy greens, Tabbouleh is the perfect choice. It’s a fabulous green herbal salad of parsley, mint, tomatoes and couscous-Morocco’s staple food and old national delicacy. The refreshing lemon dressing adds zests to this healthy meal. Another notable salad is the Couscous and Chickpea Salad, a healthy and colorful salad with carrots and red bell pepper coated in a delicately spiced olive oil and lemon dressing.
Facade of the Kasbah restaurant in the Fort Strip
One’s Moroccan food trip is never complete without trying tagine. Tagine is like rice, only healthier and richer in fiber. It’s perfect for health-conscious diners who love unusual servings. Kasbah’s Lamb Tagine is definitely a must-try. The melting tenderness of the lamb stew, sweetened with honey and cinnamon, and sprinkled with almonds and topped with hard boiled eggs, is just gastronomically astounding. The Chicken Tagine and Seafood Saffron Tagine are equally remarkable with its aroma and flavorful fusion.
Of course, kebab is another Moroccan dining requirement. Kasbah serves a variety of Brochette, the savory skewers marinated and seasoned in magical spices served with grilled vegetables, saffron basmati rice or pita bread complimented with chutneys and side dips. It comes in chicken, beef, seafood and even home-made Moroccan sausages. Kasbah’s resident chef, Fadi Zaidan, an Israeli-Palestinian culinary genius, makes genuine Moroccan sausages right at the kitchen of Kasbah.
Another quintessential Moroccan dish is Kasbah’s Chicken Pastilla, the chicken pie with a sweet twist! A luscious pastry filled with sweet and lightly spiced cooked chicken mixed with almonds and cinnamon, Chicken Pastilla is one of the brand’s best-sellers.
As Moroccans like sweet things, Kasbah has enticing desserts, including the famous Baklava which has decadent layers of filo pastry, stuffed with walnuts, pistachios and almonds, with honey and rosewater syrup. Cardamom and Pistachio Panna Cotta is a classic Italian dessert with Moroccan flavors.
Kasbah opens at 11AM. Corporate meetings usually fill the spaces in the afternoon too. The bar’s happy hour starts at 4PM-8PM, as local beers, wines and cocktails are served at purse-friendly prices. Chic dinner starts at 7PM ish, while after-dinner parties start to unfold at 8 p.m. onwards. Kasbah transforms into a party place at night, while maintaining its laid back, chill atmosphere. DJ booths are set up outside, as deep house and unique genres of music are played.
