La Baraka

Assortment of small crispy thin pastry turnovers (phyllo dough). Filled with savory mixtures (cheese, meat, tuna). Eaten hot as a starter.

Sweet and savory Moroccan specialty. A puff pastry pie filled with spiced chicken and almonds, sprinkled with powdered sugar and cinnamon. A mix of crispy and melting textures.

Cooked eggplant and tomato salad, seasoned with garlic and spices. Melting texture similar to tapenade. Eaten cold or warm with bread.

Grilled vegetable salad (peppers, tomatoes) marinated in olive oil and spices. Smoky and fresh flavor. Served with hard-boiled egg.

Tasting plate featuring four typical cold starters. Ideal for discovering the variety of Moroccan salads. To share or eat alone with bread.

Royal couscous with a complete assortment of grilled meats. Fine semolina served with vegetable broth and chickpeas. A generous and convivial dish.

Couscous served with roasted fragrant chicken and a merguez. The semolina soaks up the flavorful broth. A classic appreciated for its tender meat.

Couscous garnished with a piece of slow-roasted lamb in the oven (tender shank or rack). Served with a merguez. Intense roasted meat flavors.

Couscous with a confit and tender lamb shank, and a merguez. The meat falls off the fork easily.

Couscous served with grilled lamb chops and a merguez. The combination of grilled meat and steamed semolina.

Couscous with marinated and grilled lamb skewers. Served with a merguez.

Seafood couscous, served with the day's grilled fish. A lighter version with marine flavors.

Couscous with herb-scented minced meat balls (kefta). The meatballs are tender and juicy.

Simple couscous served with two spicy grilled merguez sausages. A popular classic.

Vegetarian couscous. Fine semolina served with a rich seasonal vegetable broth (zucchini, carrots, turnips, etc.). Light and fragrant.

Extra portion of steamed wheat semolina.

Extra portion of vegetable broth flavored with spices.

Traditional slow-cooked dish with seasonal vegetables and choice of meat. Cooked in a sealed pot for concentrated flavors. Served hot in its earthenware dish.

Lamb tagine with melting eggplants and chickpeas. A recipe with southern accents, rich and flavorful.

Classic chicken tagine with olives and preserved lemons. Tangy and fragrant flavor characteristic of Moroccan cuisine.

Sweet and savory meat tagine (chicken or lamb), garnished with soft dried fruits and crunchy almonds. Creamy honey sauce.

Tagine of Fes, renowned for its honey and sesame blend. Meat slow-cooked with candied fruits for a syrupy texture.

Fresh orange salad flavored with cinnamon and orange blossom. Light and refreshing dessert, typical of Morocco. Served with sorbet.

Crispy dessert made of layered phyllo dough and a light milk cream. Flavored with orange blossom and sprinkled with almonds.

Creamy orange dessert, with almonds and quality chocolate shavings.

Assortment style 'gourmet coffee' with a hot drink and oriental petit fours.

Artisanal ice cream cup (2 scoops) with chocolate shavings.

Individual Moroccan honey and almond pastry (like a gazelle horn or honey briouate). Ideal with tea.