Darkoum Office Cantine Marocaine

Cooked Moroccan salad made of grilled eggplants and tomatoes, seasoned with garlic, cumin, and paprika. Melting texture and rich flavor. Usually enjoyed warm or cold with bread.

Refreshing salad based on grilled peppers, peeled and cut, often mixed with tomatoes and olive oil. Smoky and sweet flavor. Served cold as a starter.

Finely chopped raw vegetable salad including tomatoes, cucumbers, and peppers. Simply seasoned with lemon and olive oil for a crunchy freshness.

Cooked potato salad, marinated with cumin, parsley, and olive oil. A simple, tender, and fragrant starter.

Cooked carrots in rounds, seasoned with cumin and preserved lemon. A sweet and savory mild and aromatic mix.

Rich and velvety traditional soup made with tomatoes, lentils, chickpeas, and fresh herbs. Often served with dates and lemon. A comforting and nutritious dish.

A varied tasting platter including several small Moroccan salads (like zaalouk, mechouia, carrots). Ideal for sharing and tasting different flavors.

Thin and crispy brick pastry stuffed and fried. The outside is golden and crunchy, the inside is hot and savory. Served with lemon.

Dish simmered in a conical earthenware pot, consisting of minced meat balls (kefta) in a tomato sauce, often topped with eggs poached in the sauce. Flavorful and spicy.

A classic of Moroccan cuisine. Tender chicken simmered with green olives and preserved lemon, offering a unique tangy and salty flavor.

Refined sweet and savory dish. Chicken slow-cooked with soft prunes and crunchy almonds. The sauce is slightly honeyed and fragrant.

Tender lamb pieces simmered in a sweet and savory sauce with prunes and toasted almonds. A festive and flavorful dish.

Lamb simmered with olives and preserved lemon. The meat is tender and pairs perfectly with the acidity of the lemon and the saltiness of the olives.

A gourmet variation of lamb tagine, combined with the sweetness of figs and the crunch of caramelized walnuts. Rich and creamy.

The lamb shank is the most tender cut, slow-cooked until it falls off the bone. Served with an olive and lemon sauce.

Base of simmered peppers and tomatoes (chakchouka) enhanced with spicy merguez sausages and an egg. A complete and flavorful dish.

Mixture of seasonal vegetables simmered slowly with mild spices. Healthy, fragrant, and entirely vegetarian.

Traditional sweet and savory puff pastry pie. Stuffed with shredded chicken, almonds, eggs, and spices, sprinkled with powdered sugar and cinnamon.

Steamed wheat semolina served with minced meat balls, vegetables, and a fragrant broth.

Couscous accompanied by a mix of meats: beef meatballs and spicy merguez sausages.

Fine semolina topped with a whole confit lamb shank, very tender, served with vegetables and broth.

Traditional version combining two meats, chicken and lamb, with a generous portion of vegetables and semolina.

Couscous served with spicy grilled merguez sausages. A simple but flavorful dish.

Couscous garnished with chicken pieces cooked with saffron, giving a beautiful yellow color and a delicate aroma.

Semolina dish served with a wide variety of vegetables simmered in a vegetable broth. Healthy and hearty.

Complete couscous combining chicken, meatballs, and merguez. A popular option for those who like variety.

Semolina served with whole lamb mechoui, roasted in the oven until crispy on the outside and tender on the inside.

The ultimate feast: semolina topped with all available meats (kefta, merguez, chicken, lamb). Very hearty and ideal for big appetites.

Classic French dessert revisited with a Moroccan touch: saffron. Creamy custard under a layer of caramelized sugar.

Creamy pistachio-flavored custard, covered with a thin layer of crunchy caramel.

Thousand-hole crepes served hot with Nutella.

Baghrir served with Amlou, a traditional Berber spread made from almonds, argan oil, and honey.

Baghrir drizzled with pure honey and melted butter. A simple and delicious dessert.

Moroccan pastry in the shape of a crescent, filled with almond paste flavored with orange blossom water.

Fresh and light dessert made of orange slices sprinkled with cinnamon and sometimes flavored with orange blossom water.

Refreshing carbonated drinks. Hawaï is a popular tropical soda in Morocco.

Coffee.

Hot green tea infused with fresh mint and sugar. Iconic drink of Moroccan hospitality.

Teapot of mint tea, ideal for sharing between two.

Large teapot of mint tea for several people.

Freshly squeezed lemon juice, sweetened and served iced. Very refreshing.

Fresh, spicy, and invigorating ginger drink.

Lunch menu including a starter and a main course, available on weekdays.

Snack formula including mint tea and a Moroccan pastry.