Restaurant Numidia

A thin, crispy Tunisian pastry sheet folded into a triangle or roll, stuffed with seasoned ground meat and deep-fried. Crunchy on the outside, savory on the inside.

A crispy deep-fried pastry filled with seasoned chicken. The wrapper is very thin and crunchy, similar to a spring roll wrapper but lighter.

Simple fried eggs, sunny-side up. Served hot with the yolk runny.

A traditional North African salad made of grilled peppers and tomatoes, chopped finely and seasoned with olive oil, garlic, and spices. It has a smoky flavor and soft texture.

Deep-fried pastry turnover filled with tuna, often mixed with egg, parsley, and capers. Crispy exterior with a savory seafood filling.

A classic fluffy egg omelette folded with melted cheese inside. Soft, savory, and comforting.

An omelette served with a side of french fries. A hearty combination of eggs and potatoes.

A mixed salad plate featuring various fresh vegetables like lettuce, tomatoes, corn, and sometimes hard-boiled eggs or tuna. Light and refreshing.

A traditional rich tomato-based soup with lentils, chickpeas, and vermicelli or rice. Fragrant with spices like ginger, pepper, and celery. Warm and filling.

Algerian soup made with crushed green wheat (frik), meat (lamb or chicken), tomato, and coriander. It has a unique nutty flavor from the wheat and a hearty texture.

White bean stew cooked in a red sauce with meat. A comforting, earthy dish, similar to a cassoulet but with North African spices.

Lentil stew cooked with meat and vegetables. Nutritious and savory with a thick, warming broth.

A serving of rice accompanied by meat prepared in sauce. A staple main course.

Pasta dish served with meat in a savory sauce. Hearty and filling.

Roasted chicken quarter served with mashed potatoes. Classic comfort food with tender meat and creamy side.

Seasoned meatballs served with french fries. The meatballs are typically cooked in a sauce.

Sliced chicken strips cooked in a creamy or savory sauce. Choose your side dish.

A thick fillet of salmon, pan-seared or grilled, served with tagliatelle pasta. Rich fish with a mild flavor.

Sliced chicken strips, likely a larger portion or premium preparation, served with your choice of side.

A choice between tripe (stomach lining) or lamb tongue, typically cooked slowly in a rich sauce to become tender. Traditional offal dishes with distinct textures.

Vegetarian main course. Usually consists of the vegetable sides or stew bases available that day.

A small plate of homemade french fries. Crispy and salted.

Slow-roasted lamb, tender and flavorful. Served here with garlic sautéed potatoes.

Slow-roasted lamb served with a potato gratin (baked sliced potatoes with cream and cheese).

Slow-roasted lamb served with sautéed green beans.

A classic white ragout stew made with veal or turkey in a creamy white sauce, often with carrots and mushrooms. Mild and creamy.

A choice of offal dishes: tripes (stomach) or veal tongue. Prepared in sauce.

An Algerian dish of meatballs cooked in a garlic and cumin sauce with chickpeas. 'Mthouem' means 'garlicky'. Savory and aromatic.

Vegetables (potatoes and zucchini) hollowed out and stuffed with seasoned ground meat, then cooked in a sauce. A comforting stuffed vegetable dish.

Chicken breast fillet cooked with mushrooms in a creamy sauce. Mild and popular.

Traditional Algerian noodles (thin flat strips) steamed and served with a white sauce of chicken or meat, chickpeas, turnips, and cinnamon.

A festive dish made of torn pieces of thin flatbread soaked in a spicy red sauce with meat, chickpeas, and vegetables.

Lamb shank slow-cooked until the meat falls off the bone. Served with a side dish.

A small skewer of beef grilled over a wood fire. Smoky and savory.

A small skewer of lamb meat grilled over a wood fire.

Large skewer of lamb liver. Rich iron flavor, grilled to give a charred exterior.

Large skewer of mixed meat chunks.

Testicles (usually lamb or sheep), grilled. Delicacy with a soft texture.

Grilled slice of lamb liver.

Grilled slice of heart (likely beef or lamb). Lean meat with a firm texture.

Large skewer of kidney (rognon rouge). Has a distinct gamey flavor and firm texture.

Minced beef patty, grilled.

Skewer of sweetbreads (thymus or pancreas). Creamy and soft texture inside with a crispy grilled exterior.

North African spicy sausages made from beef or mutton. Red in color due to chili paste.

Large skewer of turkey breast fillet.

Large skewer of chicken breast fillet.

Large skewer of chicken breast fillet alternating with peppers.

Lamb chop grilled on the bone. Tender and fatty.

Choice of premium grilled meat cuts: Veal chop, Sirloin steak (faux-filet), or Ribeye steak (entrecôte).

Quail (small bird) grilled whole. Delicate meat with a slightly gamey flavor.

Steamed semolina served with a vegetable stew in red sauce. No meat included.

Semolina and vegetables served with chicken pieces.

Semolina and vegetables served with beef chunks.

Semolina and vegetables served with four spicy merguez sausages.

Semolina and vegetables served with roast lamb (méchoui).

Semolina and vegetables served with two lamb chops.

Semolina and vegetables served with a whole lamb shank.

The ultimate couscous dish with a mix of meats: merguez, chicken, and lamb chop.

Traditional North African sweet pastry, likely made with nuts, honey, and phyllo dough.

Homemade Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cream.

Rich custard dessert topped with a layer of hardened caramelized sugar.

Custard dessert with a layer of soft caramel on top.

Homemade fluffy chocolate mousse.

A refreshing bowl of cut fresh seasonal fruits.

Rich and creamy cheese-based cake on a crumb crust.

Choice between espresso or traditional North African fresh mint tea.

Canned soda (33cl).

Small bottle of soda.

Small bottle of sparkling water.

Small bottle of still mineral water.

Large sharing bottle of soda.

Homemade fruit juice.

Large bottle of Hamoud Boualem, a famous Algerian soda brand known for its lemon (Selecto) or white lemon flavors.