la gazelle plaisance

Steamed wheat semolina served with a broth of assorted vegetables (carrots, zucchini, turnips, chickpeas). Meatless dish, rich in flavor.

Traditional dish of semolina served with tender chicken pieces and vegetables, all in a fragrant broth.

Couscous served with four grilled merguez sausages. The spicy sausages add a zesty flavor to the dish.

Couscous served with spit-roasted lamb (mechoui). The meat is tender and grilled on the outside.

Couscous served with simmered beef pieces, accompanied by semolina and vegetables.

The most complete version of couscous, served with an assortment of several meats (usually merguez, chicken, and lamb/beef).

Couscous served with a whole lamb shank, simmered for a long time until tender.

Chicken stew simmered slowly with olives and often preserved lemon. Tangy and savory flavor.

Minced meat balls (kefta) cooked in a spicy tomato sauce, served with an egg cooked in the sauce.

Minced meat balls simmered with olives in a fragrant sauce.

Lamb pieces slowly simmered with spices and vegetables. The meat is tender and infused with aromas.

Traditional sweet and savory dish made of meat stewed with sweet prunes and crunchy toasted almonds.

Meatball stew simmered in a rich spiced sauce.

Sandwich filled with grilled merguez sausages and homemade fries. A fast-food classic.

Sandwich containing five small grilled meat skewers, served with fries.

Generous sandwich with two large meat skewers, served with homemade fries.

Vegetarian sandwich filled with an omelette and fries.

Sandwich filled with tasty roasted chicken pieces and fries.

Pan-fried sautéed beef sandwich, served with homemade fries.

Small portion of marinated and grilled meat on a skewer. Ideal as a bite or side dish.

Small skewer of grilled chicken cubes.

Small grilled lamb liver skewer, rich in taste.

Portion of four spicy grilled merguez sausages.

Large chicken skewer available in several marinades (plain, paprika, or curry).

Large skewer of tender grilled lamb pieces.

Skewer prepared with lamb heart pieces, firm and flavorful meat.

Grilled lamb heart slice.

Spicy minced meat skewer molded onto the stick.

Offal skewer (kidneys), appreciated for its unique texture and pronounced taste.

White kidney skewer (lamb or veal testicles), a delicate dish with a fine texture.

Lean and tender skewer made of turkey fillet pieces.

Grilled veal chop, tender and juicy white meat.

Marbled and flavorful beef steak, grilled to your preference.

Small grilled lamb chop, tender and flavorful.

Salad of grilled, peeled, and chopped peppers and tomatoes, seasoned with olive oil and garlic. Also called Mechouia or Hmiss.

Mix of fresh raw vegetables and seasonal vegetables.

Cold salad based on rice mixed with vegetables, tuna, or eggs.

Traditional Algerian soup made with crushed green wheat (frik), meat, and vegetables. Flavored with coriander.

Rich and velvety Moroccan soup made from tomatoes, lentils, chickpeas, and fresh herbs.

Dish of potatoes baked in the oven, usually with cream or cheese.

Classic starter made of hard-boiled eggs served with mayonnaise.

Thin and crispy brick pastry, stuffed and fried. Choice of filling.

Simple omelette filled with melted cheese.

Flavorful soup prepared with various fish and vegetables.

Light soup made of mixed assorted vegetables.

Whole lamb roasted slowly on a spit or in the oven, very tender and flavorful meat.

Confit and roasted lamb shank, melting flesh that falls off the bone.

Traditional dish prepared with lamb tripe simmered in sauce.

Algerian specialty of fine artisanal pasta served with chicken and a white sauce flavored with cinnamon and turnips.

Tongue simmered until tender, served in sauce.

Chickpea puree with tahini (sesame paste), olive oil, and lemon. Served with bread.

Simple dish combining fries and omelette. The royal version is usually more garnished (meat or cheese).

Fresh fish of the day, grilled or cooked according to inspiration. Varieties change according to the market.

Tunisian tagine resembling a gratin or quiche, prepared with meat, eggs, and plenty of cheese.

Festive dish from Eastern Algeria. Crumbled pasta drizzled with a spicy red sauce with lamb and chickpeas.

White sauce dish with chicken or meat and fries that finish cooking in the sauce. (Not to be confused with a kebab sandwich).

Tender and juicy beef pieces sautéed in a pan.

Quarter or half chicken roasted with golden and crispy skin.

Algerian meat stew cooked in a spicy red sauce (dersa) with garlic and paprika.

Chicken version of the traditional spicy red sauce stew.

Thin slices of chicken cooked in sauce, often with cream or mushrooms.

Vegetables (zucchini, peppers, potatoes) stuffed with minced meat and simmered in sauce.

Dish of minced meat balls flavored with garlic and cumin, served in a rich white sauce, often with almonds.

White bean stew (loubia) prepared in tomato sauce, served with beef or chicken.

White bean stew (loubia) simmered with lamb.

Lentil stew simmered with vegetables and meat (beef or chicken). Comforting dish.

Lentil stew simmered with lamb.

Fresh sardines marinated (often with garlic, cumin, parsley) then grilled or fried.

Turkey meat balls served in a mushroom sauce.

Veal foot simmered for a long time until it has a gelatinous and melting texture, usually in a chickpea sauce (Ker3ine).