MOROCCAN SOUP Harira Bowl (Vegan) : Traditional Moroccan Soup with Tomato, Lentils, Chick Peas, Onion, $6 Cilantro, Parsley, Ginger, Saffron, Rice
MOROCCAN RESTAURANT 3191 S. Grand Blvd. St. Louis, MO 63118 www.baidarestaurant.com 314.932.7950 APPETIZERS Shrimp Pil Pil : Sauteed Shrimp in a $13 Bastilla : Sweet and savory chicken pie, $14 fresh house-made tomato sauce with layered with tender spiced chicken, eggs, fennel and garlic sauce. Served with flat cilantro, parsley, almonds, and honey, bread dusted with cinnamon, and powdered sugar M’Lwee Chicken : A flaky layered $7 pastry stuffed with onions, cumin, Zaaluk (Vegan) : Fresh eggplant and $6 coriander, herbs, chicken and other spices tomato blended with olive oil, cilantro, then pan fried. Served with Harissa parsley, garlic, cumin, harissa and lemon juice. Served with Pita Bread Shakshuka (Vegan) : Sweet and spicy $6 tomato sauce with roasted red pepper, Loubia (Vegan) : Traditional slow baked $6 garlic, herbs and spiced with traditional white beans with paprika, cumin, cilantro, Moroccan flavor. Served with flat bread parsley, and chopped tomato. Served with One Egg on Top $1 flat bread Salads are in the Vegetarian and Vegan Section MOROCCAN SOUP Harira Bowl (Vegan) : Traditional Moroccan soup with tomato, lentils, chick peas, onion, $6 cilantro, parsley, ginger, saffron, rice THE MOROCCAN CUISINE This cuisine Is a very diverse cuisine because of 7 Vegetables served in the couscous : Zucchini, Morocco’s interactions with other nations over yellow squash, garbanzo, butternut squash, lima the centuries: Imazighen or the Berbers, the beans, carrots, green peas first settlers of Morocco (in Arabic Al Maghreeb Spices : lot of Spices are used: Karfa (cinnamon), which means the land of the sunset), Phoenicians, Kamun (cumin), Kharkum (turmeric), Skinjbeer Romans, Arabs, Africans and Moors (who fled (ginger), Leebzar (pepper), Tahmira (paprika), from Spain).
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