As the only proper Moroccan restaurant in Toronto, Morocco House does a valiant job in offering the renowned dishes of that country. It’s strange that there aren’t more Moroccan restaurants. It’s fun to eat off a tagine and there can be so many delicious preparations of couscous that is not just a salad afterthought.
Egyptian food isn’t typically my first choice of Middle Eastern cuisine. There are not many unique dishes and flavours are muted. Vegetarians will have an easy time as the dominant street food in Egypt is the trinity of koshari (كشري; rice, lentils, macaroni, spicy tomato sauce), ful medames (فول مدمس; mashed fava beans), and taameya (الطعمية; falafel). In fact, these three dishes are usually found together at street stands.
I remember surviving for weeks in Egypt on these fast foods. Ful doesn’t appeal to me because it’s heavy and an unappetizing shade of grey. Taameya is all right as all deep-fried foods are. But the Egyptian food highlight has got to be koshari. The tomato sauce gives a much-needed tangy kick to an otherwise bland cuisine. The different starches also add textural complexity.
There are only a handful of restaurants in Toronto that have koshari. Papyrus is the best of them. It also excels in taameya and the humble baladi (بلدي; Egyptian flatbread). Their key to success is having a simple menu and executing each component well.
