L'Etoile Marocaine

Fresh sardines served alongside a traditional Moroccan salad. The salad typically consists of finely chopped tomatoes, green peppers, and onions dressed with olive oil.

A rich and hearty traditional Moroccan tomato-based soup. Made with lentils, chickpeas, vermicelli, and fresh herbs like cilantro and parsley.

A famous Moroccan sweet and savory pie. Crisp layers of thin pastry (warqa) enclose a filling of spiced meat and almonds, topped with powdered sugar and cinnamon.

A trio of Moroccan appetizers featuring cooked and fresh salads. Includes Zaalouk (eggplant dip), Moroccan salad, and Salad Oran.

A mixed appetizer platter serving a variety of hot items. Features spicy sausage (merguez), grilled kebabs, and crispy stuffed pastry (briouates).

A warm dish of peppers and tomatoes stewed together with spices. This version includes merguez sausage, olives, and eggs cooked in the sauce.

Spicy red sausages made from lamb, flavored with cumin and chili pepper (harissa). Grilled and served hot.

A refreshing salad of finely diced fresh vegetables. Dressed simply with lemon juice and olive oil to highlight the ingredients.

A cooked salad dip made from eggplants and tomatoes. Seasoned with garlic, cumin, and olive oil, having a rich and savory texture.

A unique salad combining crisp lettuce with sweet oranges. Flavored with aromatic orange blossom water and a dusting of cinnamon.

A traditional Algerian-style salad, often featuring roasted peppers, tomatoes, and onions dressed with olive oil.

A crispy, deep-fried pastry triangle made from thin dough (malsouka). Filled with seasoned minced lamb.

Deep-fried savory pastry filled with tuna, parsley, and often a whole egg. Crispy on the outside with a savory filling.

A simple version of the classic brick pastry containing a whole egg inside. The yolk is typically runny inside the crispy shell.

Crispy fried pastry triangle filled with seasoned shrimp. Light and crunchy texture.

A hearty brick pastry containing both savory tuna and an egg. A popular combination in Maghreb cuisine.

Steamed semolina grains topped with roasted lamb shoulder. The meat is tender and served with vegetables and broth.

A celebratory couscous dish featuring multiple types of meat, such as lamb, chicken, and merguez sausage. Served with plenty of vegetables and broth.

Light and fluffy couscous served with stewed chicken and mixed vegetables. A classic and comforting meal.

Couscous topped with spicy grilled lamb sausages (merguez). The spicy sausage contrasts well with the mild grain.

Traditional couscous served with chunks of stewed lamb. Accompanied by carrots, turnips, zucchini, and chickpeas.

Couscous served with grilled marinated lamb skewers instead of stewed meat. Offers a smoky flavor profile.

Couscous accompanied by grilled chicken skewers. A lighter alternative to the red meat options.

Couscous served with tender grilled veal skewers. The veal is typically marinated in Moroccan spices before grilling.

Couscous served with spiced minced meat balls (kefta) cooked in a savory sauce.

A vegetarian version of couscous featuring a generous variety of stewed seasonal vegetables and chickpeas.

A sweet couscous dish steamed with butter. Garnished with powdered sugar, cinnamon, almonds, and raisins.

Whole lamb slow-roasted over charcoal until tender and falling off the bone. Served for large groups, typically seasoned with cumin and salt.

A slow-cooked stew (tagine) featuring a sweet and savory combination of onions and raisins (Tfaya). Served with your choice of meat in a clay pot.

A classic Moroccan tagine balancing savory meat with sweet prunes and crunchy almonds. Often seasoned with cinnamon and ginger.

A rich stew combining meat with the sweetness of dried or fresh figs. Cooked slowly to blend the flavors.

A tangy and savory tagine featuring the distinct flavor of cured lemons and olives. One of the most famous Moroccan flavor profiles.

A seasonal tagine made with tender artichoke bottoms and green peas. The sauce is typically lemony and rich.

A wholesome tagine cooked with a variety of seasonal vegetables like carrots, potatoes, and zucchini.

A savory stew where green beans are slow-cooked in a spiced tomato-based sauce alongside the meat.

A rich dish where eggplants soak up the savory juices of the meat and spices during slow cooking.

Spiced meatballs (kefta) cooked in a tomato sauce. Typically served with poached eggs or olives in the sauce.

A completely vegetable-based stew cooked in the traditional clay pot. Features a mix of seasonal produce and Moroccan spices.

Fish tagine cooked with a marinade of herbs, garlic, and spices (chermoula), often with potatoes, peppers, and tomatoes.

A generous portion of lamb shoulder grilled to perfection. Smoky on the outside and tender on the inside.

Skewers of marinated chicken grilled over fire. Served with the specialty side dishes.

Tender pieces of leg of lamb marinated and grilled on skewers (brochettes).

A platter for meat lovers featuring a variety of grilled items including lamb, chicken, minced meat (kefta), and spicy sausage.