Le Palais d'Ali Baba

A traditional sweet and savory Moroccan pie. Made of crispy brick pastry sheets stuffed with chicken, almonds, and spices, sprinkled with powdered sugar and cinnamon.

A stewed vegetable dish reminiscent of ratatouille. Composed of peppers and tomatoes cooked with spices, served hot.

A fresh and colorful salad made of finely chopped tomatoes, cucumbers, onions, and peppers, seasoned with olive oil and herbs.

A fried and crispy brick pastry folded into a triangle or cigar, filled with a tuna preparation.

A fried and golden brick pastry, filled with spiced minced meat (kefta).

A fried brick pastry containing a whole egg, often with a runny yolk.

Steamed wheat semolina served with slow-roasted lamb (mechoui) and vegetables.

A complete and hearty couscous served with several types of meat, usually lamb, chicken, and merguez.

Fine semolina served with grilled lamb skewers and vegetables.

Classic couscous topped with a piece of tender lamb and its vegetable broth.

A sweet and savory specialty from Fes. Couscous served with chicken and a topping of caramelized onions and raisins.

Couscous served with marinated and grilled chicken skewers.

Couscous served with spiced kefta (minced meat) balls.

A variation where the meat or topping is 'buried' or hidden under the semolina.

Couscous served with spicy beef and lamb sausages.

Traditional couscous served with chicken pieces and vegetables.

Semolina served with a rich broth and a variety of vegetables (carrots, zucchini, turnips, chickpeas), without meat.

Extra portion of meat to accompany your dish.

Traditional lamb stew cooked in a terracotta dish with seasonal vegetables.

A classic sweet and savory tagine combining tender lamb with soft prunes and crunchy almonds.

Lamb stewed with artichoke hearts and tender peas.

Lamb tagine served with green beans in sauce.

Sweet and savory tagine with melting onions and raisins (Tfaya).

Meatballs cooked in a tomato sauce, served with eggs poached directly in the dish.

Whole lamb shoulder or a piece, slow-roasted in the oven until very tender.

An assorted selection of barbecue grilled meats.

Tender and juicy lamb chops, grilled.

Duo of grilled lamb meat skewers and merguez sausages.

Duo of grilled chicken skewers and merguez sausages.

Dish composed of several grilled merguez sausages.

Grilled chicken piece (often thigh or breast).

Chicken stew simmered with a variety of seasonal vegetables in a tagine dish.

A Moroccan classic: chicken stewed with green olives and preserved lemons, creamy sauce.

Sweet and savory chicken tagine with prunes and almonds.

Chicken tagine with a compote of onions and raisins.

White fish stewed in a marinade (chermoula) with vegetables, olives, and lemon.

Tagine prepared with seasonal ingredients, choice of chicken or lamb.

Selection of small Moroccan pastries, often made with almonds, honey, and orange blossom water.

Dessert version of the pastilla: crispy brick pastry sheets filled with a creamy almond cream (or milk), flavored with orange blossom water.

Coffee or tea served with an assortment of mini-desserts.

Sweet and soft fruits from the date palm.

Fresh pineapple slices.

Refreshing dessert made of sliced oranges flavored with cinnamon and orange blossom water.

Three scoops of ice cream of your choice.

Classic frozen dessert with banana, three scoops of ice cream, and toppings.

Scoop of vanilla ice cream topped with hot chocolate sauce and whipped cream.

Dessert composed of ice cream (coffee or chocolate) and vanilla ice cream, topped with whipped cream.

Vanilla ice cream with a meringue center, coated in hazelnut pieces or praline (Mystery).

Complete meal for children including a main course, a side dish, a dessert, and a drink.

House alcoholic cocktail.

Mix of non-alcoholic fruit juices.

Cocktail based on champagne and cassis cream.

Traditional French aperitif based on white wine and fruit cream.

Glass of French sparkling wine.

Portuguese fortified wine.

Italian Vermouth.

French aperitif based on gentian, with a bitter taste.

Aniseed liqueur, usually served diluted with fresh water.

Simple cocktail mixing vodka and orange juice.

Cocktail based on Boukha (fig brandy) and orange juice.

Classic cocktail made with gin and tonic water.

Spirit distilled from cereals.

Moroccan lager beer.

Classic blonde beer.

Large bottle of still or sparkling mineral water.

Assorted fruit juices.

Refreshing sodas.

Small bottle of still or sparkling mineral water.

Cola soda.

Strong black coffee served hot.

Green tea infused with fresh mint and plenty of sugar, served traditionally.

Hot infused drink.