Just had dinner at Casablanca in Kailua. We've been meaning to try this Moroccan themed restaurant but never made the time to pay a visit... until this evening. Located in Kailua just as you enter Kailua Town with only 4 parking stalls, this converted house serves a 5 course prix fixe menu for $34.95. Everything is set except your choice of a dozen or so entrees. Since they are a BYO restaurant, I brought a bottle of 2007 Numanthia Termes Toro assuming that the earthiness in the wine would balance the earthy spices used in Moroccan cuisine highlighting the fruit of tempranillo. It was a good choice in wines.
Since the meal is served sans silverware (you can ask for silverware if you desire but it's not automatically tabled), the server first brings a vessel to wash your hands. She poured warm water from a kettle over the vessel while you cleansed your mits. Food is traditionally only eaten with the right hand (the left hand is used for commerce or money exchange so it's considered the "dirty" hand).The first course is Harira Soup which is like a semi chunky lentil soup with loads of spices and fresh cilantro. The soup was sipped directly from the bowl which wasn't a problem. Thicken it a little more and serve over brown rice and it would have been a main course for me. Very Good!
We then were served a mixed appetizer plate consisting of Hummus, Marinated Tomatoes, Baba Ghanoush, Moroccan Carrots and Tabouli along with wedges of steaming bread to use as an eating vessel. The appetizers were also great - my favorites were the Marinated Tomatoes and the Baba Ghanoush. The only problem was eating the tabouli. Since we only had our hands and bread wedges aren't as utilitarian pita bread, getting the tabouli in your mouth was a challenge.
The next course was Chicken B'stilla or saffron chicken and almonds with spices baked in a phyllo dough then spinkled with powdered sugar and cinnamon. Another great dish! But once again, getting it to your mouth was a bit of a challenge since the B'stilla was still steaming hot. However, once it cooled off, life was good again.
The Mrs had the Lamb Tagine with Honey:
Susan had the Cornish Game Hen with Olives and Preserved Lemon:
And I had the Couscous with Chicken and Vegetables:
Since the Tagines weren't served with a starch, the Mrs did a side order of couscous with vegetables. And since fluffy couscous is nearly impossible to eat with just your hands, we gave in and requested utensils.
Our server once again appeared with the hand washing vessel (I noticed that the water was noticeably cooler on the second round). Dessert was then served which consisted of Moroccan baklava and a Moroccan fried dish that resembled a smaller, crunchier funnel cake that was soaked in honey.
A great meal all the way though on our next visit (hopefully we won't wait another 5 years) I'll probably wuss out and request silverware from the very start of the meal.
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