Numidia - Algerian Restaurant & BBQ

Crispy fried brick pastry filled with minced meat and spices, fried until golden. A classic Maghrebi starter.

Crispy fried brick pastry filled with a tuna mixture. Light sea flavor and crunchy texture.

Fried thin pastry triangle filled with seasoned chicken. Crispy on the outside, tender on the inside.

Simple and creamy omelette with cheese.

Fried egg with a runny yolk.

Thick fried omelette, often served with fries inside or on the side.

Hearty omelette filled with minced meat. A rich and filling dish.

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

Mixture of fresh seasonal vegetables, often lettuce, tomatoes, corn, and hard-boiled eggs. Fresh and light.

Rich and velvety traditional Moroccan soup made with tomatoes, lentils, chickpeas, and fresh herbs. Comforting and slightly spicy flavor.

Traditional Algerian soup made with crushed green wheat (frik), meat, and tomato. Unique smoky flavor from the wheat.

Small skewer of marinated beef pieces grilled over a wood fire. Tender and smoky.

Small grilled lamb meat skewer. Pronounced and juicy flavor.

Generous skewer of grilled lamb liver (boulafaf), often wrapped in caul fat. Rich texture and characteristic iron taste.

Large marinated red meat skewer.

Grilled lamb or veal testicles. Very tender texture and delicate flavor.

Seared lamb liver slice.

Grilled heart slice, lean and firm meat.

Grilled kidney skewer. Firm texture and pronounced flavor.

Minced and seasoned beef, cooked like a steak.

Grilled lamb or veal thymus (sweetbreads). Creamy and delicate texture, highly prized.

Spicy red sausages made from beef and lamb. Piquant and smoky flavor.

Skewer of grilled lean turkey pieces.

Tender chicken breast skewer.

Skewer alternating chicken pieces and peppers for more flavor.

Grilled lamb chop on the bone. Flavorful and juicy meat.

Choice cut of grilled meat. Usually served rare or medium.

Small whole grilled poultry. Delicate and fine meat.

Fresh grilled or fried sardines. A classic from coastal towns.

Whole white fish (sea bream or sea bass), grilled. Fine and light flavor.

Grilled salmon fillet steak, rich in omega-3. Pink and tender flesh.

Firm and dense fish steak, similar to meat.

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

Cooked rice, simple and neutral side dish.

Creamy mashed potatoes.

Sautéed or steamed green beans.

Generous portion of crispy fries.

Mixture of grated or chopped raw vegetables (carrots, cabbage, tomatoes).

Portion of pasta, often served with a sauce.

Bowl of the day's soup.

Sandwich or plate combining fries and omelette, popular in the Maghreb.

Stewed peppers and tomatoes (tchouktchouka) accompanied by a mixture of cooked vegetables. Flavorful vegetarian dish.

White bean stew (loubia) simmered in tomato sauce with pieces of meat. Comforting winter dish.

Lentil stew prepared with meat and aromatic vegetables.

Rice dish served with meat in sauce.

Pasta dish with meat in sauce.

Piece of roasted chicken served with mashed potatoes.

Minced beef meatballs, usually in sauce, served with fries.

Thin slices of sautéed chicken, served with your choice of side dish.

Traditional offal dishes simmered in sauce. Tripe (douara) and tongue are appreciated for their unique textures.

Vegetarian option, likely composed of vegetables in sauce or starches.

Plate of fresh, hand-cut fries.

Stew cooked in a slow cooker with meatballs (kefta) and olives, flavored with spices.

Simmered chicken and olive dish, often with preserved lemon. Tender and fragrant.

Meatball tagine in a creamy tomato sauce, often served with a cracked egg on top.

Classic sweet and savory dish combining tender meat with candied prunes and crunchy toasted almonds.

Deluxe version of the sweet and savory tagine with roasted lamb (méchoui) accompanied by prunes and almonds.

Steamed semolina grains served with a broth of various vegetables and chickpeas. Light and healthy.

Traditional couscous served with chicken pieces and vegetables.

Couscous served with stewed beef.

Couscous with four spicy merguez sausages.

Couscous served with roasted lamb.

Couscous topped with two grilled lamb chops.

Couscous served with a tender, slow-cooked lamb shank.

The complete couscous experience with an assortment of meats: merguez, chicken, and lamb.

Roasted lamb served with garlic roasted potatoes.

Roasted lamb accompanied by a vegetable gratin.

Roasted lamb served with green beans.

Roasted lamb served with a medley of small vegetables.

White meat stew in a creamy sauce.

Simmered offal dishes.

Traditional Algerian dish made of very garlicky minced meatball, cooked in a white sauce with chickpeas and almonds.

Hollowed-out vegetables stuffed with a meat mixture, simmered in sauce. Family-style and flavorful dish.

Chicken escalope with mushroom sauce.

Traditional Algerian fine noodle dish, served with a white sauce with chicken or meat, chickpeas, and turnips.

Specialty made of small pieces of thin pastry drizzled with a spicy red sauce with meat and vegetables.

Slow-cooked lamb shank, very tender, served with a side dish.

Traditional cakes often based on almonds, honey, and orange blossom water.

Italian coffee and mascarpone dessert, homemade.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar.

Strawberry cake, cream, and sponge cake.

Light and airy chocolate mousse.

Bowl of seasonal cut fruit.

Cream cheese cake on a biscuit base.

Hot drink of your choice. Mint tea is a sweet and refreshing infusion of green tea and fresh mint.

Soda in individual can format.

Soda in a small bottle.

Sparkling mineral water.

Bottle of still water.

Large bottle of soda to share.

Freshly squeezed fruit juice.

Iconic brand of Algerian soda, often lemon-flavored (white) or other flavors.