BATBOUT’S

A traditional Maghrebi flaky crepe, made from semolina and flour. It has a crispy exterior and a soft interior. Often served plain with honey or butter.

Maghrebian flaky crepe stuffed with a spicy vegetable mixture (often tomatoes, onions, peppers). Cooked on a hot plate for a flavorful and slightly spicy result.

Hearty version of Msemen, stuffed with seasoned minced meat. A rich and flavorful snack, crispy and tender.

Msemen filled with a creamy fresh cream base. A richer and creamier variation of the traditional crepe.

Traditional round semolina bread, typical of the Maghreb. The texture is dense but tender with a golden crust. Perfectly accompanies saucy dishes or can be eaten on its own.

A portion (a quarter) of traditional semolina galette.

Round semolina bread stuffed with a savory filling (often vegetables and spices). Cooked to seal the flavors inside.

Semolina galette served in a sweet version. Topped with your choice of spread for breakfast or snack.

Sandwich prepared in a homemade Batbout bread (soft leavened semolina bread cooked in a pan). Filled with your choice of meat and accompaniments.

Hot sandwich often prepared using Msemen dough (flaky crepe) as a wrap. Crispy and generous.

Classic sandwich served in a half French baguette. Filled with grilled meat and raw vegetables.

Sandwich filled with marinated and grilled liver (usually lamb or veal). A flavorful specialty with a tender texture and a pronounced taste.

Popular Maghrebi vegetarian sandwich, filled with an omelet and fries. Simple, hearty, and comforting.

Portion of homemade French fries, crispy and golden.

Soft semolina bread (bite-sized) filled with salad and tuna or chicken. Ideal for a light hunger.

Thin and crispy fried brick pastry, folded (often into a triangle or cigar). Contains a savory meat or tuna filling.

Crispy fried specialty, usually filled with a whole egg, tuna, parsley, and capers. The egg often remains runny inside.

Small Tunisian savory fritter, split and filled. The filling generally includes tuna, boiled potatoes, olives, hard-boiled egg, and harissa.

Traditional Algerian savory flan made from chickpea flour. Soft and creamy texture, often served hot with cumin and harissa in bread.

Moroccan puff pastry pie blending sweet and savory. Filled with shredded chicken, eggs, and toasted almonds, sprinkled with powdered sugar and cinnamon.

Typical Maghrebi salad composed of grilled, peeled, and chopped peppers and tomatoes. Seasoned with olive oil, garlic, and spices. Served cold or warm.

Rich and velvety traditional Moroccan soup. Prepared with tomatoes, lentils, chickpeas, celery, and spices. Very fragrant and nourishing.

Traditional Algerian soup prepared with crushed green wheat (frick), meat, tomatoes, and coriander. It has a characteristic smoky flavor and a creamy texture.

Dish prepared according to the traditional recipes of the day. Ask the staff for the current special.

Traditional Moroccan soup made with tomatoes, lentils, chickpeas, and fresh herbs.

Pasta dish in a spicy red sauce, typical of Tunisia. Often prepared with concentrated tomato paste, harissa, and garlic.

Fresh or cooked salad depending on the day's variety (often Méchouia or Tunisian). Dressed with olive oil.

Iconic Maghrebi dish made from steamed durum wheat semolina. Served with a vegetable and meat broth. Available only on Fridays.

White bean stew simmered in a spicy tomato sauce. Served here with veal trotters for a rich and gelatinous texture.

Hot infusion of green tea and fresh mint, generously sweetened. Traditional drink of Maghrebi hospitality.

Classic espresso coffee.

Coffee served with hot milk.

Sodas and carbonated drinks in 33cl can format.

Bottled mineral water.

Freshly squeezed fruit juices. Naturally sweet and rich in vitamins.

Assortment of small traditional honey, almond, or date cakes.

Diamond-shaped semolina cake, filled with a flavored date paste (Ghers). Melting and sweet.

Traditional Algerian dessert made from roasted semolina, honey, and butter, often decorated with cinnamon. Pastry-like and rich texture.

Moroccan honey and sesame cake, fried and flavored with anise and orange blossom. Crispy and very sweet, often consumed during Ramadan.

Fried semolina cake soaked in honey, filled with dates or sometimes almonds. Typical of Tunisia.

Fried confectionery in a spiral or tangled shape, soaked in sugar syrup. Crunchy and juicy.

Light and airy Maghrebi fritter, fried in oil. Spongy and crispy texture, often eaten plain or sprinkled with sugar.