Le Beldi

A complete menu for Ramadan starting with the traditional fast-breaking meal (soup, dates, pastries), followed by a hearty main course and ending with sweet treats. Ideal for discovering Moroccan gastronomic traditions of this period.

A large assortment of hot and cold Moroccan appetizers, including cooked salads and crispy pastries. Perfect for sharing and tasting a variety of flavors.

Moroccan-style cooked eggplant caviar with tomatoes, garlic, and spices. Melting texture and savory smoky taste.

A double portion or variation of zaalouk, a salad of cooked eggplants and preserved tomatoes with spices.

Cooked salad of peppers and tomatoes stewed with mild spices. Enjoyed warm or cold with bread.

Cooked spinach salad seasoned with salted preserved lemon and olives, offering a tangy and fragrant flavor.

Sardines marinated in chermoula (a mix of coriander, garlic, cumin, paprika) then grilled or fried. A coastal city classic.

A fresh and crunchy salad of finely chopped vegetables. Light dressing with olive oil and lemon.

Small fried pastry pockets made of brick dough, filled with various preparations (meat, cheese, vegetables). Crispy on the outside and soft on the inside.

Velvety and nourishing soup made from tomatoes, lentils, chickpeas, and meat. Traditionally served during Ramadan to break the fast.

Traditional sweet and savory puff pastry pie, stuffed with pigeon meat, almonds, and sprinkled with powdered sugar and cinnamon.

Savory version of the pastilla, filled with a mix of seafood (shrimp, calamari, fish) and rice vermicelli.

A rustic couscous prepared with barley semolina (darker and with a nutty flavor) and a variety of stewed vegetables.

A sweet and savory couscous garnished with caramelized onion and raisin compote (Tfaya). Served with chicken.

The ultimate royal couscous, very hearty, served with a wide variety of grilled and stewed meats and numerous vegetables.

Couscous served with a generous portion of slow-roasted lamb shoulder until very tender.

Iconic dish made of steamed wheat semolina, served with tender lamb meat and vegetables in a fragrant broth.

Semolina served with stewed chicken and seasonal vegetables. Lighter than the lamb version.

Couscous served with grilled merguez (spicy beef and lamb sausages).

Vegetarian version of couscous, highlighting a wide variety of vegetables stewed in a fragrant spice broth.

Traditional spicy red sausages, made from minced meat.

Skewers or meatballs of seasoned minced meat with herbs and spices (cumin, paprika).

Fresh fermented milk, traditionally drunk with couscous, here flavored with thyme.

Marinated lamb pieces grilled on skewers. Smoky flavor and tender meat.

Marinated chicken pieces (often with lemon and spices) and grilled.

Assortment of three types of grilled meats to taste everything.

Slow-roasted lamb (often shoulder) fragranced with wild thyme.

Lamb stew simmered with artichoke hearts and fresh peas. A tender and flavorful seasonal dish.

The classic sweet and savory tagine, combining melting meat with the sweetness of prunes and the crunch of almonds.

Lamb stewed with melting eggplants that soak up the sauce.

A colorful tagine, slightly sweet thanks to the sweet potatoes and apricots.

Tagine where tomatoes are cooked for a long time with sugar and cinnamon until they become candied.

A rich and festive dish, very mild, garnished with an abundance of dried fruits and nuts.

The classic 'country-style' tagine, with a variety of seasonal vegetables and the tangy touch of preserved lemon.

A whole small chicken, prepared in a creamy ginger and saffron sauce (M'qalli), served with olives and lemon.

Chicken stewed with quinces, fruits with firm and fragrant flesh, often caramelized.

A simple and comforting family classic with melting potatoes.

Sweet and savory tagine topped with onion and raisin jam.

An original and fresh combination, carrots providing sweetness and orange an acidic note.

Minced sardine meatballs with herbs and spices, cooked in a spicy tomato sauce.

Monkfish (firm-fleshed fish) delicately cooked in a refined saffron sauce.

Traditional festive dish made of crepe leaves (trid/msemen) drizzled with a chicken, lentil, and fenugreek sauce. Very fragrant.

Lamb shoulder steamed for maximum tenderness and lightness, served with vegetables. To be seasoned with salt and cumin.

The ultimate feast: a whole roasted animal, served for large groups with a multitude of Moroccan starters.

Freshly peeled oranges, often flavored with orange blossom and sprinkled with cinnamon.

The famous 'thousand-hole crepe', light and spongy, served hot soaked in butter and honey.

Assortment of traditional pastries (gazelle horns, honey briouates, ghriba) made with almonds and honey.

Dessert made from steamed couscous semolina (or vermicelli), sweetened and decorated with cinnamon and almonds.

Local flavored ice cream cup with a hint of fig liqueur (Boukha).

Selection of artisanal ice creams or sorbets.

Lunch formula including two courses (starter+main or main+dessert) and a hot drink.

Sparkling cola soda.

Sugar-free cola soda.

Orange soda with pulp.

Tonic or citrus soda.

Lemon-lime soda.

Natural sparkling mineral water.

Sweetened iced tea.

Fresh, tangy fermented milk infused with thyme.

Assorted bottled fruit juices.

Moroccan wine from the Beni M'Tir appellation.

Moroccan wine.

Prestigious Moroccan red wine, Premier Cru.

Popular Moroccan wine.

Moroccan red wine.