Le Timgad

A complete feast including an aperitif, starter, the signature couscous main course, dessert, and hot drink. Ideal for discovering the full range of cuisine.

A balanced menu offering a traditional main course (couscous or tagine) followed by a sweet treat and a digestive tea.

A quick and economical formula with a simple main course, a refreshing ice cream, and a tea.

Lunch formula offering a choice between a starter and a main course, or a main course and a dessert. Traditional cuisine served in lunch portions.

Menu adapted for children with milder flavors or classics like chicken and fries.

A fresh and colorful mixed salad with tuna, crunchy vegetables, and hard-boiled eggs. Served cold.

Often called cold 'Tchoutchouka' or pepper salad, it combines roasted peppers and tomatoes seasoned with olive oil and lemon.

A large, complete salad with chicken and artichoke hearts. Fresh and filling.

A traditional sweet and savory puff pastry pie. Filled with spiced chicken and almonds, sprinkled with powdered sugar and cinnamon.

A stewed ratatouille of peppers and tomatoes, served hot, often with an egg cooked inside. Lightly spiced.

Very thin fried pastry triangle, filled with tuna. Crispy on the outside, flavorful on the inside.

Crispy fried pastry leaf filled with spicy minced meat (kefta).

Crispy fried thin pastry triangle, filled with shrimp.

The classic: a fried pastry leaf containing a whole egg, often with the yolk still runny.

An iconic sweet and savory stew. Lamb slow-cooked with tender prunes and crunchy almonds.

Spring tagine combining tender lamb, artichoke hearts, and peas in a flavorful sauce.

Very fragrant and sweet dish, combining lamb with honey, dried figs, and raisins.

Tagine where lamb cooks with melting eggplants that absorb all the sauce.

Moroccan classic. Braised chicken with salt-preserved lemons and olives, offering a creamy and tangy sauce.

Chicken variation of the famous prune tagine, blending the savory poultry with the sweetness of the fruit.

Minced meat balls (beef or lamb) cooked in a tomato sauce, often served with eggs poached directly in the dish.

Fillet or whole fish (often Sea Bass) steamed with vegetables and a marinade of herbs and spices (chermoula).

A giant royal couscous to share, garnished with a complete assortment of grilled meats.

Hearty couscous combining grilled skewers, spicy sausages, and stewed lamb.

The classic for big appetites: semolina, vegetables, and a trio of grilled meats (skewers, merguez, chop).

Couscous served with two types of grilled meats: chicken skewers or meat and merguez sausages.

Couscous served with a piece of lamb slow-roasted in the oven (méchoui) and a merguez.

Semolina and vegetables served with tender chicken skewers, marinated in spices.

Couscous served with grilled veal skewers.

Couscous served with grilled lamb skewers with a pronounced flavor.

Couscous served with three grilled lamb chops.

The simple classic: vegetable couscous served with spicy beef and lamb sausages.

Couscous served with minced meat balls (kefta).

Couscous served with chicken pieces simmered in broth.

Couscous served with a lamb shank (the lower part of the leg), a very tender and gelatinous meat.

Combination of meatballs and spicy sausages.

Duo of chicken and merguez with semolina and vegetables.

Vegetarian option: fine semolina served with a rich broth and plenty of vegetables (carrots, zucchini, turnips, chickpeas...).

Beautiful piece of Charolais beef, grilled over a wood fire for a smoky flavor. Served with a side of your choice.

Grilled lamb leg slice, tender and flavorful.

Lamb roasted on a spit or in the oven, crispy outside and tender inside.

Small traditional cakes with honey, almonds, pistachios, or date paste (like gazelle horns or baklava).

Vanilla dessert with a layer of crunchy caramelized sugar on top.

A fresh and light dessert: marinated orange slices, flavored with orange blossom and sprinkled with cinnamon.

Warm chocolate cake with a molten center.

Honey and dried fruit ice cream (almonds, pistachios), creamy and crunchy texture.

Thin slices of fresh pineapple or pineapple wedge, a fruity and digestible dessert.

Vanilla ice cream scoop with a meringue center, coated in praline hazelnuts.

A coffee or tea served with an assortment of miniature desserts.

Still or sparkling mineral water in bottles.

Selection of sodas and fruit juices.

Classic espresso coffee or traditional fresh mint green tea, sweet and very sweet, served hot.

Strong alcohol served at the end of the meal to aid digestion.