Kasbah

A fresh and colorful salad made of tomatoes, green peppers, onions, and cucumbers cut into small cubes. Seasoned with olive oil and fresh herbs. Light and refreshing at the start of a meal.

Salad of grilled peppers and tomatoes, peeled and chopped, seasoned with garlic and olive oil. Smoky and melting flavor. Usually eaten with bread.

Very thin pastry leaves folded into a triangle and fried until golden and crispy. Stuffed with minced meat, tuna, or cheese. To be enjoyed hot by hand.

Rich and velvety traditional soup made from tomatoes, lentils, chickpeas, and meat. Flavored with celery and spices. A comforting classic often served with dates.

Grilled eggplant puree seasoned with garlic, lemon, and olive oil. Creamy texture and smoky flavor. Ideal for spreading on bread.

Traditional sweet and savory puff pastry pie, filled with shredded chicken, almonds, and spices, sprinkled with powdered sugar and cinnamon. A unique blend of crispy textures and aromatic flavors.

Miniature version of the famous Moroccan chicken and almond pie. Crispy and flavored with cinnamon.

Iconic dish composed of steamed semolina grains, served with tender lamb and a vegetable broth. Light texture of the semolina and rich flavors.

Fine semolina served with free-range chicken and vegetables simmered in a fragrant broth. A complete and generous dish.

Couscous garnished with merguez, grilled spicy beef and lamb sausages. Accompanied by melting vegetables and semolina.

Couscous served with grilled chicken skewers. The grilled taste of the chicken perfectly complements the sweetness of the semolina and vegetables.

Couscous accompanied by minced meat balls (kefta) with herbs and spices. Flavorful and aromatic.

The most generous version of couscous, combining several meats: lamb, merguez, chicken, and kefta. Ideal for big appetites who want to taste everything.

Couscous served with a piece of lamb roasted for a long time (mechoui), tender inside and crispy outside.

Vegetarian version of couscous, featuring a variety of simmered vegetables (carrots, zucchini, turnips) and chickpeas.

Spicy red sausages made from beef and lamb. Grilled for a crispy skin and juicy interior.

Minced meat balls seasoned with cumin, paprika, and fresh herbs. Tender and flavorful.

Marinated chicken pieces grilled on a skewer. Tender and slightly smoky.

Lamb stew slow-cooked in a terracotta dish. This sweet and savory version combines tender meat with prunes, apricots, and crunchy almonds.

Classic lamb stew with tangy flavors from preserved lemons and olives. The sauce is creamy and fragrant.

Free-range chicken tagine prepared with raisins, apricots, and almonds. A delicate balance between savory and sweet.

A variation of chicken tagine including prunes for a sweet and deep flavor, accompanied by toasted almonds.

The traditional recipe for chicken tagine with olives and preserved lemon. A flavorful dish with a creamy sauce with a characteristic lemony taste.

Minced meat ball (kefta) tagine cooked in a rich tomato sauce with peas and eggs poached directly in the dish.

Meat (usually lamb) slow-roasted in the oven to achieve meltingly tender flesh and crispy skin. Served simply with fries and salad.

Generous platter composed of an assortment of grilled meats: chicken, kefta, and merguez. Accompanied by fries and salad.

Complete menu offering a choice between a starter and a main, or a main and a dessert, accompanied by a drink. An economical option to discover the menu.

Traditional small cakes with almonds, honey, and orange blossom (like gazelle horns). Sweet and fragrant, perfect with tea.

Fresh orange slices sprinkled with cinnamon and sometimes drizzled with a little orange blossom water. A light, fresh, and digestible dessert.

Creamy white cheese served with honey, fig jam, and crunchy walnuts. A blend of sweetness and textures.

Light and spongy crepe with a thousand holes, served warm and infused with melted butter and honey. Unique airy texture.

Mixture of seasonal fruits cut into pieces. Fresh, natural, and vitamin-rich.

Selection of classic sodas or mineral water.

Hot green tea infused with fresh mint and sweetened. The traditional drink of Moroccan hospitality, digestive and thirst-quenching.

Short and strong black coffee, rich in aromas.

Fermented milk drink, slightly fizzy and tangy. Rich in probiotics and refreshing.