Sofiya

Creamy purée made from chickpeas, tahini (sesame paste), lemon, and garlic. Mild and nutty flavor. Usually enjoyed by dipping bread into it.

Moroccan salad of cooked eggplants and tomatoes, seasoned with garlic and coriander. Melting texture and slightly smoky taste. Eaten warm or cold with bread.

Prawns cooked in an olive oil, garlic, and chili sauce, with preserved lemon. Spicy and aromatic flavor. Enjoy with bread for dipping.

Spicy red sausages, typical of the Maghreb, grilled. Characteristic spicy and smoky taste. Served hot, often as an appetizer or side dish.

Stewed dish of peppers and tomatoes, seasoned with spices and topped with an egg. Compote-like texture and rich sun-kissed vegetable flavor. Served hot, ideally with bread.

Thin and crispy brick pastry leaves, stuffed and fried. Golden and crunchy exterior, soft interior. A popular appetizer served hot.

Tunisian salad of crushed and seasoned grilled vegetables (peppers, tomatoes). Refreshing and slightly spicy flavor. Served cold, drizzled with olive oil.

Wheat semolina served with a tender oven-roasted lamb shank and a merguez. A generous dish with rich flavors of roasted meat and spices.

Fes-style couscous, characterized by a sweet and savory mix with raisins and caramelized onions (tfaya). Aromatic and sweet flavor, with a crunchy texture from the almonds.

Couscous topped with an assortment of grilled meats: lamb skewer, chicken, and merguez. Ideal for those who love a variety of grilled meats with their semolina.

Couscous served with marinated and grilled meat skewers. The semolina absorbs the juices, accompanied by vegetables.

Traditional couscous with a choice of meat or vegetarian. Fine semolina served with a fragrant vegetable broth.

Centerpiece of lamb shoulder slow-cooked for 12 hours. The meat is extremely tender and falls off the bone. A dish meant for sharing.

Stew cooked in a terracotta pot, with prawns and preserved lemon. Seafood flavors enhanced by the lemon's acidity and spices.

A mix of seasonal vegetables slow-cooked with Moroccan spices. A flavorful and melting vegetarian dish.

Minced meat meatballs cooked in a spicy tomato sauce, served with poached eggs in the sauce. A comforting classic.

Tender lamb tagine, prepared with dried fruits (raisins or prunes) for a traditional sweet and savory flavor.

Slow-cooked chicken tagine, available in a sweet and savory version with raisins or a savory version with preserved lemons and olives.

Large mixed salad with fresh raw vegetables, mechouia salad (grilled peppers), and crispy chicken. A complete and fresh meal.

Mediterranean-inspired salad with marinated feta and zaalouk (eggplant caviar). Fresh and fragrant with olive oil.

Traditional Moroccan pie in crispy filo pastry, stuffed with chicken, almonds, and cinnamon. An exquisite blend of sweet and savory.

Roasted leg of lamb (the muscle from the lower leg) slow-cooked until tender. Served with a side of your choice.

Plate of grilled spicy merguez sausages. Juicy texture and bold flavor.

Mixed skewers of grilled lamb and merguez. Smoky flavors from the grill.

Tender chicken pieces marinated in herbs and grilled on a skewer. Light and fragrant.

Pistachio-flavored ice cream, served with sweet dates and crunchy almonds.

Chocolate cake with a molten center, served hot with a scoop of vanilla ice cream for a hot-cold contrast.

Upside-down caramelized apple tart, served warm with vanilla ice cream.

Assortment of small traditional cakes with honey, almonds, or pistachios.

Nut and honey syrup pastry, served with a refreshing yogurt ice cream.

Creamy dessert with a layer of crunchy caramelized sugar, flavored with vanilla and orange blossom.

Fruity and refreshing melon sorbet, accompanied by fig cream.

Slices of fresh oranges sprinkled with cinnamon and served with dates. A light and fragrant dessert.

Green tea infused with fresh mint and sugar. A traditional digestive and convivial drink.

Complete menu for children including a main course (couscous or chicken) and a dessert.