Kasbah prepares lamb tagine with prunes
Tagine is a standard in the Moroccan kitchen: both as a dish and as a cooking tool. In his "Moroccan salon," as Driss Haggoud calls his restaurant Kasbah in Berlin, there are, of course, tagines.
North African flair in Berlin-Mitte
Driss Haggoud has created something of a "Moroccan salon" out of the restaurant Kasbah that he opened in Berlin's Mitte district. In appearance, it's reminiscent of a German living room. People can meet there to drink tea and eat. The furniture comes from his hometown of Fès and is made according to his wishes.
A taste of the Moroccan lifestyle
"I wish that my culture belonged a bit more in Germany, especially in Berlin. So many people come here and then go to Morocco once they've seen the décor here. It is as if my culture also exists in a way in Germany." - Driss Haggoud
Arabian garden
The heart of the Moroccan house is the inner courtyard, known as the riad. In Arabic, the word means garden. And at Kasbah, there is a riad, which is open to guests during the summer months. It's a little oasis in the middle fo the city.
Traditional pottery from Morocco
Tagines are normally cooked on an open wood fire in North Africa. The traditional recipes contain, in addition to the hearty dishes with meat or fish, sweets. Generally, sweets and spices are varied. The preparation of the mixed dish is time-intensive and requires a bit of attention. It's served directly in the tagine, from which the guests serve themselves.
The taste of 1,001 Nights: lamb tagine with prunes
"That dish is very costly, so usually people do not do it every day. And it takes a long time. We made it in my family only when some good friends would come to our house." - Driss Haggoud