Dar Essalam

Cuisines: Middle Eastern

Address: 29585 SW, Park Pl. B, Wilsonville, OR 97070, USA

Lunch Menu

Lunch

  • Chicken Kabob Lunch

    moist chicken breast with lemon, saffron and garlic.
  • Soup and Salad Lunch

    a steaming bowl of lentil soup and house salad
  • Eggplant Sandwich Lunch

    grilled eggplant with humus snuggled in a pita.
  • Bakola Lunch

    warm marinated spinach with melted cheese and choice of side. (spinach)
  • Kefta Sandwich Lunch

    two marinated patties over a fresh pita. (spiced ground beef)
  • Gyro Lunch

    our signature gyro - the best!
  • Lamb Kabob Lunch

    tender lamb marinated with cumin, cilantro and garlic.
  • Beef Steak Kabob Lunch

    moroccan spiced beef steak on skewers
  • Shrimp Kabob Lunch

    six jumbo shrimp with dill, cilantro and garlic.
  • Salmon Kabob Lunch

    marinated and grilled to perfection!

Menu

Appetizers

  • Mixed Moroccan Olives

    a combination of bitter black oil cured olives and green olives topped with feta, roasted red peppers and capers.
  • Hummus Plate

    a generous serving of our signature hummus.
  • Hummus Supreme

    our signature hummus topped with roasted red peppers, capers, feta and black olives with a drizzle of olive oil, surrounded by fresh baked pita.
  • Bakola

    fresh spinach steamed and marinated with garlic, tomato, preserved lemon, green olives topped with melted-cheese. served warm wtih fresh baked pita.

Dessert

  • Moroccan Flan

    a small cup of irresistibly creamy custard with a hint of orange blossoms
  • Almond Baklava

    dar essalam's own specialty of buttery filo layered with almonds and smothered in orange blossom syrup, served with vanilla ice cream and a cinnamon drizzle.
  • Chocolate Brewat

    a crisp buttery filo triangle stuffed full of rich dark chocolate, toasted coconut, almonds and walnuts, served warm paired with vanila ice cream.
  • Casablanca Fruit Bastilla - Dar Essalam's Signature Dessert

    a filo "pie" stuffed with peaches, pears, bananas, strawberries and apricots. lightly dusted with powdered sugar, almonds and topped with a generous dip of vanilla ice cream, served right from the over. big enough for sharing with friends. takes 20 minutes to make and bake.

Beverages

  • Pomegranate Lemonade

  • Mint Lemonade

  • Fresh Minted Iced Green Tea

  • Minted Milk

Kids Menu

Kid's Menu

  • Kid's Chicken Kabob

    served with rice or couscous
  • Kid's Mac and Cheese

Dinner Menu

Dinner

  • Bakola

    fresh spinach, steamed and marinated with green olives, preserved lemon, tomato and moroccan spices atop saffrron rice with cheese. served warm with a chilled couscous salad and house salad with pomegranate dressing.
  • Bastilla

    a festive dish of chicken, saffron, custard and toasted almonds snuggled in a crisp buttery filo pastry. bastilla's are always served with a light dusting of powdered sugar and decorated free hand with cinnamon. this moroccan pastry is served at weddings and as a first course to guests of honor.
  • Moroccan Dinner Salad

    a pair of saffron chicken kabobs with a dollop of yogurt along side a salad of organic mixed greens, black olives, feta and cranberries with a pomegranate dressing topped with toasted almonds.
  • Vegetarian Couscous

    turnips, parsnips, carrots, squash, celery, cabbage and garbanzo beans in a ginger-garlic saffron sauce piled high on steaming couscous sprinkled with toasted almonds. request it spicy - fabulous!
  • Sultan Kabob Feast

    a platter of kabobs: chicken, lamb, beef steak, shrimp and a kefta patty (spiced ground beef) each uniquely marinated to enrich their own delicate flavors and grilled to perfection! served with saffron rice.
  • Tajine - Lamb Shank

    a tajine is a slow simmered moroccan offering that derives it's name from the earthenware pan and cone shaped lid it is cooked and served in. tradtionally it is eaten with the thumb and first two fingers of the right hand with bread that is frequently dipped into the rich sauces of the tajine. bread is very important in moroccan dining, both as food and also as an implement for grasping the hot food, then swirling in the flavorful sauce and then transporting it to the mouth.
  • Tajine - Beef Oxtail

    a tajine is a slow simmered moroccan offering that derives it's name from the earthenware pan and cone shaped lid it is cooked and served in. tradtionally it is eaten with the thumb and first two fingers of the right hand with bread that is frequently dipped into the rich sauces of the tajine. bread is very important in moroccan dining, both as food and also as an implement for grasping the hot food, then swirling in the flavorful sauce and then transporting it to the mouth. ancient folklore
  • Tajine - Cornish Hen

    a tajine is a slow simmered moroccan offering that derives it's name from the earthenware pan and cone shaped lid it is cooked and served in. tradtionally it is eaten with the thumb and first two fingers of the right hand with bread that is frequently dipped into the rich sauces of the tajine. bread is very important in moroccan dining, both as food and also as an implement for grasping the hot food, then swirling in the flavorful sauce and then transporting it to the mouth. ancient folklore
  • Hoot Diffa

    a pair of salmon kabobs and three jumbo shrimp served with our house salad and saffron rice. a seafood lover's dish!