L'Ourika

A varied platter allowing you to taste several hot and cold Moroccan starters. Ideal for discovering different flavors and textures at once. To share at the beginning of the meal.

Slow-cooked lamb stew in a conical earthenware pot. The meat is tender and infused with the flavors of the accompanying ingredients. Served hot with semolina.

A slow-cooked chicken dish steamed with Moroccan spices. The poultry remains juicy and pairs perfectly with sweet or savory accompaniments. A classic of Moroccan cuisine.

Fresh fish gently cooked with a rich spice marinade (chermoula) and preserved lemons. Tangy and fragrant flavors. A lighter alternative to meat tagines.

A hearty tagine combining meat and a generous variety of seasonal vegetables. A complete and balanced dish, rich in colors and flavors.

A slow-cooked vegetarian dish combining the sweetness of vegetables with the sugary note of dried fruits. Flavored with sweet spices. Flavorful and melting.

Assortment of grilled meat skewers, served with fresh accompaniments and semolina. Ideal for lovers of grilled meats and smoky flavors.

The complete couscous with several meats (usually lamb, chicken, and merguez). Served with fine, fluffy semolina, vegetables, and a fragrant broth. The ultimate festive dish.

Couscous served with a selection of four grilled meat skewers. Combines the flavor of the grill with the sweetness of semolina and vegetables.

Couscous served with slowly roasted lamb (oven or spit-roasted). The meat is tender and crispy on the outside. A rich and flavorful dish.

Classic couscous garnished with tender chicken pieces and vegetables. Lighter than red meat versions but just as flavorful.

Couscous served with spicy beef and lamb sausages (merguez). Adds a piquant and zesty touch to the dish.

Vegetarian version of couscous, featuring a wide variety of vegetables simmered in a spicy broth. Healthy and flavorful.

A refined couscous where the topping (often chicken) is hidden under the semolina. Sweet and savory mix with raisins and almonds. An elegant presentation.

Specialty of the city of Fes, this lamb couscous is characterized by its sweet and sugary flavors (tfaya), thanks to caramelized onions and raisins.

The typical couscous of Casablanca, rich in vegetables (often seven vegetables) and lamb. It is the most emblematic and popular version.

A portion of grilled spiced sausages, served alone. Ideal as a supplement or for a light snack.

Traditional dessert made of steamed angel hair, sweetened and flavored with cinnamon and almonds. Light and airy texture.

Slices of fresh oranges sprinkled with cinnamon and sometimes drizzled with orange blossom water. A fresh, light, and digestive dessert.

A creamy dessert infused with orange blossom water. Sweet and fragrant, reminiscent of oriental flavors.

Also called Ktefa, it is a dessert made of crispy brick pastry sheets layered with a light cream of milk and almonds. Very indulgent.

A dessert version of the pastilla, filled with caramelized apples and sweet spices. Crispy and fruity.

Selection of small Moroccan pastries with almonds, honey, and sesame seeds (like gazelle horns). Perfect with mint tea.

Green tea infused with fresh mint and sugar. The Moroccan national drink, served hot.

Tea flavored with jasmine flowers. Delicate and floral.

Tea (often mint) enhanced with slivered or crushed almonds. Adds texture and a nutty flavor.

Mint tea served with pine nuts floating on top. A refined and much-appreciated variation.

Classic espresso coffee.

A hot drink (tea or coffee) accompanied by a selection of mini-desserts or pastries.

Ice creams and sorbets in various flavors, served in scoops. Refreshing at the end of the meal.

A frozen dessert combining the sweetness of vanilla and the fresh acidity of orange juice.

Sorbet cups served with a corresponding alcohol (trou normand or digestive dessert). Refreshing and alcoholic mix.