Restaurant la casbah

Traditional Algerian soup made with lamb meat, vermicelli or cracked wheat, tomatoes, and spices. Rich and comforting flavor.

Soup prepared with a mixture of fresh seasonal vegetables simmered. Light and healthy.

Flavorful soup prepared with fish and aromatics. Delicate marine taste.

Refreshing salad generally composed of tomatoes, cucumbers, onions, and grilled peppers, seasoned with olive oil.

Mixture of small diced vegetables (carrots, turnips, green beans, peas) bound with mayonnaise.

Thin and crispy brick pastry filled with a melting mixture of seasoned minced meat and cheese.

Crispy brick pastry filled with shrimp. Light marine flavor.

Fried pastry triangle filled with tuna, often garnished with egg or parsley.

Golden brick pastry filled with minced and spiced chicken.

Fried puff pastry roll, stuffed with meat and cheese. Similar to a brick but cigar-shaped.

Whole lamb or shoulder roasted slowly on a spit or in the oven. Very tender and fragrant meat.

Quickly pan-fried veal pieces with a sauce. Tender and juicy.

Beef piece cooked in the oven, served in slices. Classic and flavorful taste.

Chicken cooked in the oven or rotisserie until the skin is golden and crispy.

Chicken cooked slowly in a little liquid covered. The meat is melting and infused with aromas.

White bean stew simmered with beef pieces in a tomato sauce.

Hearty dish of lentils cooked with beef and aromatics.

Offal (stomach) cooked for a long time in sauce. Particular texture and pronounced taste.

Pasta dish served with a portion of meat in sauce.

Plate of rice accompanied by meat in sauce.

Traditional Algiers dish composed of minced meat balls and meat pieces in a garlic and cumin sauce. Served with fries.

Vegetables (zucchini, peppers, etc.) stuffed with minced meat and rice, cooked in a sauce.

Beef pieces simmered in a rich sauce.

Simmered chicken dish with green olives and often preserved lemon. Tangy and fragrant flavor.

Spicy stew served with eggs cooked in the sauce (chakchouka or kefta style).

Meat stew (often lamb or beef) with tender peas and artichokes or carrots.

Steamed wheat semolina served with a rich vegetable broth (zucchini, carrots, turnips, chickpeas) without meat.

Traditional couscous served with chicken pieces and vegetables.

Couscous with tender beef and stewed vegetables.

Couscous served with grilled merguez (spicy sausages).

Royal couscous served with melting roasted lamb (méchoui).

The most generously garnished version of couscous, with an assortment of meats: merguez, chicken, and lamb chop.

The restaurant's signature couscous with a wide variety of meats: beef, merguez, chicken, and lamb chop.

Marinated beef pieces grilled on a skewer.

Lamb or veal testicle skewer (animelles). Very tender texture and delicate taste.

Tender chicken pieces grilled on a skewer.

Grilled lamb liver, rich in iron and flavor. Often wrapped in caul fat.

Kidney skewer. Firm and crunchy texture, pronounced taste.

Diced heart, grilled. Dense texture and intense red meat flavor.

Grilled spicy sausage, made from beef and lamb.

Thick grilled heart slice. Lean and firm meat.

Pan-fried or grilled veal liver slice. Melting texture and delicate flavor.

Grilled ground beef patty.

Small grilled lamb chop, tender and flavorful.

Veal piece with bone, grilled or pan-fried. White and tender meat.

Tender and marbled beef cut, grilled to your liking.

Beef cut from between the ribs, known for its flavorful fat and tenderness.

Small whole grilled bird. Delicate and fragrant meat.