From the Korean Peninsula, we move southwest to the northeast shore of Africa. Here we find Casablanca, Morocco! This city has been a key port city for many different civilizations throughout history: Berber, Roman, Portuguese, Arab, Spanish, French, British, and Phoenicians, just to name a few. Due to the influence of all these different cultures, Casablanca incorporates ideas from lots of different countries and regions. You’ll be serving up plenty of tasty meals in this beautiful city, so let’s dive right into your first job!
You first restaurant has lots of fabulous foods to enjoy. Cooking in a tajine pot is a key part of Moroccan cuisine, and you’ll get to try one out in this restaurant! Let’s go over what’s on the menu:
- Couscous with fish skewer
- Couscous with meat skewer
- M’smmen (rectangular pancakes)
- M’smmen with honey butter
- M’smmen with fruit
- M’smmen with honey butter & fruit
- Baghrir (round pancakes)
- Baghrir with honey butter
- Baghrir with fruit
- Baghrir with honey butter & fruit
- Pomegranate juice
- Grape juice
- Orange juice
Starring in the center of the left-side counter is a beautiful tajine pot. The domed lid of the pot traps steam inside, so it’s great for maintaining moisture in whatever you’re cooking inside. You’ll be using it to cook couscous—a staple of Moroccan cuisine. To start cooking the couscous:
- Tap on the tajine pot to put on its lid.
- The thermometer on the top-left corner of the tajine pot will start to fill as the couscous cooks.
- When the thermometer fills up and the lid comes off, each tap on the tajine pot will plate a serving of couscous into the serving dishes waiting in a row at the top of the left counter.
To the left and right of the tajine pot are platters awaiting freshly grilled skewers. A grill can be found below each of these platters.
- On the left, you’ll see the fish grill. Tap on that grill to start cooking the fish.
- Once the timer finishes, tap on the grill to move the fish skewers up to the platter above.
- In the lower-right area of the left counter sits the meat grill. You can tap on that grill to start cooking meat skewers.
- Tapping on the grill again once the timer finishes will transfer the meat skewers to their holding platter directly above.
- Once the desired skewer has been plated on top of the couscous, tap on the plate to serve it to a waiting customer.
Moroccan pancakes are often served for breakfast or a sweet snack. The most common ways to serve them are dipped in honey. Fruit is also a frequent accompaniment to these pancakes. The baked treats in this restaurant come in two different shapes, though you’ll be serving them with the same possible sides. Both are baked at the same time. To start cooking them:
- Tap on the oven located underneath the right side of the counter on the lower-right corner.
- When the baking completes, the two types will automatically move themselves up to their respective platters directly above the oven.
The rectangular shape (m’smmen) are found on the lower of the two platters, and the round pancakes (baghrir) are directly above on another platter. Customers may ask for one type or the other; they will not ask for both types of pancakes on a single plate. Tapping once on the platter home of the requested pancake will move that type of pancake up to the only plate for this type of food.
Customers may ask for one or both possible sides.
- The first possible side is found on a dish to the left of the two pancake platters: mixed fruit. Tapping on the dish of fruit will move a serving of the fruit to the only pancake plate. That plate is located directly above the fruit dish.
- The second side is honey butter, and it requires cooking before it can be added.
- You can prepare the honey butter by tapping on the pot located to the left of the pancake oven.
- Once it finishes melting and combining in the pot, tap on the pot to move small ramekins of honey butter onto the counter. Those ramekins will appear to the left of the fruit dish.
Neither side can be added to the single pancake plate unless there is already a pancake on that plate. As soon as the requested type of pancake has been added to the plate, tap on the requested type of side (the fruit, a ramekin of honey butter, or both) to move a serving of the side to the pancake plate. You can then tap on the pancake plate once the needed sides have been added to serve the customer.
Juices and teas are very common drinks served with meals in Morocco. Juices are often seasonal, so some types may not always be available all year. In your restaurant, you’ll be serving grape juice, pomegranate juice, and orange juice.
Beverages are handled a bit differently in this restaurant. One glass of each type of juice will fill automatically. The glasses are located next to the fruit juicer at the top-right corner of the right-side counter.
To the left of the juicing area is a long container of ice. You can move glasses of juice over to this icy waiting area. This will cause a juice glass of that type to start filling up next to the juicer. You can move over a maximum of three glasses, and they can be any combination of the three types of juices. Juices can be served to customers by either tapping on a glass in this icy holding area or by tapping on a glass next to the juicer.
The juicer does have a limited supply of fruit it can make juice from. If lots of customers order juices, the juicer may run dry. When that happens, the glasses of juice will stop refilling automatically. You can refill the juicer by tapping on the fruit box found at the bottom-right corner of the counters. The fruit box is directly to the right of the pancake oven. Tapping on the fruit box will refill the juicer, and the glasses of juice will begin to refill themselves again right away.
Tips & tricks
Keeping couscous served up in their plates can help save time when there’s a rush of customers wanting some variation on that dish. After couscous is cooked, the thermometer on the left side of the tajine will start to drop. Until it empties, you can serve as much couscous as needed out of the pot. This means you can often get six or more servings of couscous out of the tajine before another batch has to be heated up. This can help when you’re trying to keep up with several customers in a row ordering couscous. The couscous itself cannot burn, so there’s no harm in tapping the tajine to get another batch heating up whenever you have a spare moment.
In our next culinary stop, you’ll be using the tajine pot again; this time, however, you’ll be making hearty lamb stew that can be served with a several complements. Let’s go over a quick list of what you’ll be serving:
- Lamb stew
- Lamb stew with prunes
- Lamb stew with prunes & saffron
- Lamb stew with prunes, saffron, & paprika
- Lamb stew with saffron
- Lamb stew with saffron & prunes
- Lamb stew with saffron & paprika
- Lamb stew with paprika
- Lamb stew with paprika & prunes
- Chicken with preserved lemons
- Chicken with preserved lemons & broccoli
- Chicken with preserved lemons, broccoli, & olives
- Chicken with broccoli
- Chicken with broccoli & olives
- Chicken with olives
- Chicken with olives & preserved lemon
- Honey milk
Stewing exists in cultures around the world as an effective way to tenderize tougher cuts of meat that are rich in collagen. Slow stewing turns collagen to gelatin, which results in tender meat and a rich sauce. Lamb, especially the meat of older sheep, benefits from this method of cooking. Lamb stew is prevalent in cultures on almost all continents. The flavoring and seasonings vary from region to region; in Morocco, some of the common ingredients are carrots, chickpeas, garlic, and harissa chili paste. Yours will be cooked in a tajine.
To get the lamb stew started:
- Tap on the lamb meat located on a shelf underneath the right side of the main counter. Each tap on the lamb meat will fill one tajine with lamb to cook the stew.
- This is a two-stage process. After the first round of cooking, a plus (+) sign will appear above the tajine. Tap the tajine again to start the second cooking timer.
- You can then plate the lamb stew by tapping on the tajine.
- The serving bowls for the lamb stew can be found in a row on the top left area of the main counter.
Three different seasonings can be served alongside the lamb stew. These seasonings are piled onto three separate platters found in the bottom area of the main counter (directly below the lamb stew serving dishes). From left to right, the seasonings are: prunes, saffron, and paprika. Customers may order any combination of the seasonings (one, two, or all three) and in any order. Tapping once on the desired seasoning will add a serving of it to the right-most dish of lamb stew that does not yet have the tapped seasoning on it. You can then tap on the dish of lamb stew to serve it to the waiting customer.
Roasting whole chickens is another common cooking technique across the world. Roasting at low or moderate temperatures will make sure the chicken cooks all the way through without drying out. Your chicken will be roasted in the oven and served in the m’qualli style with a rich sauce flavored with ginger, turmeric, and saffron.
To start cooking the chicken:
- Tap on either the platter of uncooked chicken on the right-shelf located underneath the main counter or the roasting pan found in the oven found on in the lower-right area of the main counter.
- When the chicken finishes cooking, tap on the pan in the oven to transfer enough servings of chicken to fill the number of empty plates on the right side of the main counter.
There are three possible sides to serve with the roast chicken. These sides are located on the raised area of the main counter, which is directly above the oven where the chicken is roasted. From top to bottom, the column of sides contains preserved lemons, broccoli, and olives.
Customers may order any combination of the three sides (or none at all!), and those sides can be added to the plated chicken in any order. Tapping once on a side dish will add a serving of it to the bottom-most plate that does not yet have that side dish on it. You can then serve the chicken and its sides by tapping on the desired plate.
At its core, baklava is a dessert made of layers of flaky phyllo pastry, nuts of some sort, and either honey or a sweet syrup drizzled over all the layers to bind them together. The filling can vary from region to region; in Morocco, almonds are plentiful, so it’s common to see them roasted and crushed to create an almond filling for baklava. To begin cooking your baklava:
- Tap on the baking dish located on the lower shelf on the right-side counter. This will add nuts on top of the layers of dough.
- Tap on the baking dish a second time to move the baklava into the oven.
- When the cooking timer runs out, tap on the baking dish in the oven to fill up the available plates directly above where the baklava had been baking.
- You can then tap on one of the plates of baklava to serve it to a waiting customer.
You’ll be serving customers a sweet, refreshing drink to go with their meal. On the top edge of the right-side counter are tall glasses of honey milk. These glasses will start filling themselves when service begins, and they will refill automatically after a glass is served to a customer. To serve a glass of honey milk, simply tap on one of the filled glasses.
Tips & tricks
All the food items on this restaurant’s menu require you to tap on the cooking vessel once cooking finishes to move servings of it to the plates for that dish. This means you will spend a lot of time making sure nothing burns! The good news is that both the chicken and baklava will fill any empty plates with no penalty if there are still plates that have those foods on them. When you have a spare moment, it can help to start cooking new batches of these two foods, and then you can serve them to make sure you always have the maximum number of plates of them available.
Welcome to your final stop in Casablanca! Rich, warm spices are central to the cuisine of the region, so you’ll be serving lots of wonderfully spiced dishes in this restaurant. Let’s take a look at the menu your customers will order from:
- Beef and quince stew
- Beef and quince stew with couscous
- Rice with red beans
- Rice with corn
- Rice with green beans
- Rice with shrimp
- Rice with red beans & corn
- Rice with red beans, corn, & shrimp
- Rice with red beans, corn, & green beans
- Rice with red beans & shrimp
- Rice with red beans & green beans
- Rice with corn & red beans
- Rice with corn & shrimp
- Rice with corn & green beans
- Rice with corn, red beans, & shrimp
- Rice with green beans & shrimp
- Rice with green beans, corn, & shrimp
- Rice with green beans, red beans, & shrimp
- Orange salad
- Mint tea
- Mint tea with stuffed fig
Beef & quince stew
Stews work well in tajine pots, and in this restaurant you’ll be making a classic beef and quince Moroccan stew. Quince is a bitter fruit that grows in the fall; when cooked, its flavor mellows into sweetness. They’re rarely found in the United States, but they’re plentiful in the countries of the Middle East and North Africa—such as Morocco. Adding regional spices such as turmeric, saffron, and cinnamon create a warm, savory flavor for our stew.
To start cooking the beef and quince stew:
- Tap on the platter of uncooked beef located in the lower-left corner of the left counter’s lower shelf.
- Each tap will move a serving of beef and quince up to a tajine pot on the left side of the same counter.
- As you’ve seen before with tajine pots, the stew will need two cooking cycles. After the first one finishes, a plus (+) sign appear to the top-right of the tajine pot. Tapping the tajine pot with the + sign on it will start the second cooking process.
- When the second timer is done, tap on the tajine pot to move a serving of beef and quince stew to the waiting column of plates to the right of the tajine pots.
- Tapping on a plate of beef and quince stew will serve it to a customer.
Some customers may order couscous to go with their beef and quince stew. To the right of the platter of beef and the platter of quince, you’ll find a dish of cooked couscous on the right corner of the lower shelf. Each tap on this dish of couscous will move a serving of it up to the bottom-most plate of beef and quince stew that does not yet have couscous on it. You can then serve the plate of stew and couscous by tapping on it.
In the middle of the center counter is a big platter where you’ll be serving rice platters with up to three additional dishes to complement the fluffy grain. All around this central platter are holding dish for the various dishes that can be added to the platter. The rice and shrimp will need to be cooked first, so let’s start with them!
On a shelf beneath the center counter are two colorful pots. To start the rice:
- Tap on the left pot.
- When the rice is finished, tap on the pot a second time to move up as many servings of rice are needed to fill the holding dish located directly above the rice pot.
- To the right of the rice pot is the pot for cooking shrimp. Tap on the pot to start cooking the shrimp.
- Tap it a second time once the cooking finishes. The second tap will move as many servings as are needed to fill the holding dish directly above the shrimp pot.
There are three other dishes that can be served alongside the rice. Below the central platter is a dish of corn. Above and to the left of the platter is a dish of red beans. Finally, there is a dish of green beans above and to the right of the central platter. Tapping once on any of these dishes will add a serving of them to the central platter. Only one serving of a single dish can be added to the platter no matter how many times that dish is tapped.
The central platter can hold a maximum of four items. One of them will always be rice. The other three dishes can be any combination of the remaining four choices. Once all of the ordered dishes have been tapped to add them to the central platter, tap on the platter to serve the completed meal to the waiting customer.
When a lighter dessert is wanted, orange salad can sate the appetite. Spicing orange slices with a dash of cinnamon creates a dessert that’s bright, refreshing, and pleasantly warm in flavor. To start preparing the orange salad:
- Tap on the platter of fruit found on the left side of the shelf underneath the right counter.
- When the timer for preparations of the orange salad finish, it will serve itself onto plates directly above on the left side of the right counter. The number of servings that will move up are equal to the number of empty plates in the column.
- You can then tap on one of the plates of orange salad to serve it to a customer.
Morocco is one of the top importers of tea in the world, and they’re most famous for their mint tea. Mint tea is usually made with green tea, and it’s markedly sweet and loaded with spearmint. The long neck on a Moroccan teapot means the tea can be poured from fairly high above the teacup, which aerates the tea to give it a nice foamy crown.
Mint tea in your restaurant is found in glasses set onto plates on the right side of the right counter. As with most beverages you’ve worked with, the mint tea will refill its empty glasses automatically. Serving a glass of tea by tapping on it will cause the new empty glass to start refilling right away.
Mint tea goes well with desserts, so your customers will have the option of ordering a stuffed date to complement their beverage. Dates are an important staple food for Moroccans with both cultural and spiritual meanings for those living in the country. You’ll find your stuffed dates on a plate found on the shelf underneath the right counter. Tapping the plate on the right end of the shelf will move a stuffed date up onto a plate that has a cup of tea on it. You can then tap on the cup and plate with the date to serve it to a customer.
Tips & tricks
Since there’s only one platter for serving the rice dishes, juggling the ingredients will be the most difficult part of this restaurant. Multiple customers may order rice platters at the same time, so be sure to tap the rice pot whenever you can to start another batch of rice cooking.
Although the rice can burn, one batch of cooked rice can be used to fill even a single empty spot on the holding dish for the rice. It may feel inefficient at times to constantly be adding more rice to the holding dish instead of waiting for it to empty, but it can be really helpful to have the maximum number of servings available just in case a rush of customers come in who all have order for a rice platter.