La Table de Yemma

Crispy brick pastry leaves rolled into cigars and filled with a savory stuffing. Fried until golden. Served in pairs.

Crispy brick pastry triangle stuffed, often with a runny egg and herbs. A popular fried specialty.

Shrimp quickly pan-fried with clarified butter, garlic, and parsley. Fragrant and tender.

Calamari pieces pan-seared with a clarified butter and parsley sauce. Tender texture and garlicky taste.

Traditional Algerian soup made from crushed green wheat (frik), tomatoes, meat, and spices. Rich and slightly spicy flavor.

Creamy velouté prepared with various fish and vegetables. Served hot, often with croutons.

Fresh mix of raw and cooked seasonal vegetables (tomatoes, corn, lettuce, hard-boiled eggs). Dressed with a light vinaigrette.

Salad of grilled, peeled, and chopped peppers and tomatoes, seasoned with olive oil and garlic. Melting texture and smoky taste.

Four grilled shrimp, highlighting their natural flavor. Served hot.

Large grilled prawns (gambas), with firm and juicy flesh. Served in fours.

Small whole calamari, often prepared fried or sautéed with garlic and parsley. Tender and flavorful.

Sardine fillets assembled with a herb and spice stuffing (chermoula), then cooked. Rich in flavor.

Traditional dish in a white sauce flavored with garlic and cumin, with minced meat balls and chickpeas.

Chicken stew simmered with green olives and carrots. Creamy sauce enhanced by preserved lemon.

Stew of artichoke hearts and fresh peas, simmered in a flavorful sauce.

Generous dish composed of chicken pieces and fried potatoes soaked in a white sauce with chickpeas and onions.

Various vegetables (zucchini, peppers) hollowed out and stuffed with minced meat, gently simmered in sauce.

Sardines cooked in a spicy red sauce (dersa) with garlic and tomato. A flavorful fish dish.

Sweet and savory lamb tagine with prunes, almonds, and sometimes apricots, in a syrupy sauce flavored with cinnamon.

Lamb roasted slowly on a spit or in the oven. The meat is very tender and the skin crispy. Served with a side dish.

Confit lamb meat, extremely tender and melt-in-your-mouth, falling off the bone.

Quarter or half roast chicken, golden skin and juicy meat. Served with a side dish.

Traditional dish based on large semolina pearls (plombs) cooked in a rich red sauce with vegetables and spices.

Cleaned lamb offal simmered at length in a spicy sauce with chickpeas or vegetables.

Festive dish made of crumbled fine pasta sheets, drizzled with a red sauce flavored with spices and chickpeas.

Meat tagine (beef or lamb) simmered in a spicy red sauce with garlic, chili, and paprika.

Fine, flat artisanal pasta, steamed and served with a white sauce with chicken, turnips, and cinnamon.

Specialty made of semolina dumplings flavored with fresh herbs and spices, cooked in a sauce.

Veal tongue simmered until very tender, served with a sauce (often mushroom or olive).

Gourmet version of Chekhchoukha served with a duo of meats (beef and chicken) and its creamy sauce.

Lamb liver sautéed in 'chermoula' sauce with garlic, cumin, tomato, and vinegar. Served with fries.

Marinated lamb cubes grilled on a skewer. Tender and smoky.

Kidneys prepared and grilled on a skewer. Characteristic firm texture.

Generous portion of lamb meat grilled on a large skewer.

Grilled lamb liver pieces on a large skewer. Rich in iron and flavor.

Tender marinated chicken fillet grilled on a large skewer.

Chicken fillet alternated with pieces of colorful peppers, grilled together.

Lean turkey fillet pieces grilled on a large skewer.

Liver specialty (often lamb) wrapped in sheep's caul and grilled. Tender and flavorful.

Spicy red sausage made from beef and lamb, grilled.

Grilled veal chop, tender and juicy meat.

Small grilled lamb chops, to be eaten with fingers.

Minced beef patty, grilled to your preference.

Grilled heart slice (beef or veal), firm texture and pronounced taste.

Noble beef cut, marbled and tender, grilled.

Whole fresh grilled sardines, crispy skin and flavorful flesh.

Whole grilled sea bream, delicate and flavorful white flesh.

Grilled swordfish steak, firm-fleshed fish reminiscent of meat.

Grilled red mullet, firm-fleshed rockfish with an iodized taste.

Large prawns cooked in a rich sauce (tomato, garlic, spices).

Assortment of fresh fish of the day according to availability, for 2 people. Grilled and fried preparation.

One kilo platter of red mullet, ideal for sharing.

Large prestige platter with a variety of grilled and fried fish and seafood, for 3 people.

Vegetables (often potatoes or cauliflower) baked with cream and gratinated with cheese.

Portion of rice, cooked plain or with spices.

Pan-fried green beans, often with garlic and parsley.

Plate of raw grated or sliced vegetables (carrots, cabbage, tomatoes), fresh and crunchy.

Portion of fried potatoes.

Potatoes mashed with butter and milk, smooth and creamy texture.

Pan-fried potato cubes or slices with garlic and herbs.

Stew of peppers and tomatoes simmered together, similar to ratatouille.

Mix of vegetables (carrots, peas, beans) cooked stewed or boiled.

Steamed wheat semolina served with a varied vegetable broth, without meat.

Couscous prepared with barley semolina, with a more rustic and fiber-rich taste, served with vegetables.

Kabyle couscous where semolina and vegetables are steamed together. Served without broth, drizzled with olive oil.

Traditional dish based on semolina or pasta, served with chicken.

Classic couscous served with chicken pieces, vegetables, and broth.

Couscous served with grilled and spicy merguez sausages.

Couscous accompanied by roasted lamb meat (mechoui).

Couscous served with grilled lamb chops.

Couscous served with a confit and tender lamb shank.

Complete royal couscous with an assortment of three meats: chicken, lamb, and merguez.