L'Etoile Délice d'orient

Traditional Maghreb soups. Chorba is often prepared with crushed wheat (frik) and meat, while Harira is a rich Moroccan soup with lentils, chickpeas, and tomatoes. Hot and comforting dishes.

Fresh plate mixing various raw or cooked vegetables (tomatoes, lettuce, corn, hard-boiled eggs, etc.). A light and colorful starter.

Simple omelet with beaten eggs, served with golden fries. A classic and quick dish.

Tunisian specialty made from grilled vegetables (peppers, tomatoes, onions, garlic) then chopped and seasoned with olive oil and spices. Smoky and often spicy flavor.

Grilled lamb chop, offering tender and juicy meat with a characteristic flavor.

Grilled veal piece, tender and delicate white meat.

Pieces of liver (usually lamb or veal) grilled on a skewer. Dense texture and pronounced iron taste.

Skewer of marinated and grilled meat cubes. Flavorful and slightly smoky.

Grilled turkey pieces on a skewer. Lean and light white meat.

Larger version of the grilled turkey skewer.

Grilled liver slice. Rich in flavor and nutrients.

Grilled heart slice. Lean meat with a firm texture and a strong flavor.

Spicy red sausages originating from the Maghreb, made of beef and mutton. Flavorful with cumin and chili.

Seasoned and grilled minced meat, often in the form of a steak or kefta. Tender and juicy.

Lamb testicles (animelles). Very tender texture and delicate flavor, considered a delicacy.

Grilled lamb or veal kidneys. Firm texture and pronounced flavor.

Whole grilled small birds. Delicate and flavorful meat.

Lamb brains prepared (often poached then sautéed or in sauce). Very creamy and melt-in-your-mouth texture.

Veal offal (thymus), known for its delicacy and melt-in-your-mouth texture.

White bean stew (Loubia) simmered in a spicy tomato sauce, often with meat. A hearty dish.

Creamy mashed potatoes, served as a side dish or main course.

Stewed peas simmered in sauce, often with pieces of meat (Jilbana).

Spaghetti served with tomato sauce or meat sauce.

Thinly sliced potatoes baked with onions and meat juices. Tender and flavorful.

Chicken pieces simmered in a rich sauce with olives and preserved lemon. A North African classic.

Gratin consisting of a layer of minced meat covered with mashed potatoes, all browned in the oven.

Vegetables (zucchini, peppers, vine leaves) stuffed with a mixture of rice, meat, and spices.

Rice cooked with herbs and spices, served as a main or side dish.

Pieces of beef or sheep stomach simmered for a long time in a flavorful sauce. Chewy or tender texture depending on cooking.

Stewed lentils simmered with vegetables and spices (often cumin). Nutritious and warming dish.

Lamb tongue cooked in sauce. The meat is tender after long cooking.

Minced meat balls (kefta) cooked in a rich tomato sauce.

Simmered veal feet, offering a very particular gelatinous texture and a rich broth.

Cauliflower baked in the oven, often gratinated with béchamel or in sauce.

Iconic Maghreb dish: steamed wheat semolina served with a vegetable and meat broth.

Pan-fried simmered peppers and tomatoes, often seasoned with spices and topped with poached eggs.

Canned carbonated drink (33cl).

Large bottle of water or soda, ideal for sharing.

Hot espresso coffee.