Restaurant Marhaba

A thin, crispy pastry sheet stuffed with minced meat, folded into a triangle or half-moon shape and fried. The texture is light and crunchy. Usually eaten with fingers, drizzled with lemon juice.

Fried and golden brick pastry leaf filled with tuna, egg, and often capers or parsley. The egg yolk inside is often runny. A classic crispy and flavorful Tunisian appetizer.

Crispy brick pastry stuffed with seasoned chicken. The outside is golden and crumbly while the filling is tender. To be enjoyed hot to appreciate the contrast of textures.

Traditional Tunisian version of the brick, often filled with a mixture of egg, tuna, parsley, and onions. Crispy and rich in flavor. An essential appetizer of Maghrebi cuisine.

Grilled salad made of peppers, tomatoes, onions, and garlic, chopped and seasoned with olive oil and spices. It offers a smoky and slightly spicy flavor. Eaten cold or warm with bread.

Fresh salad of finely diced tomatoes, cucumbers, onions, and peppers. Simply seasoned with olive oil, lemon, and herbs. A light and refreshing starter.

Colorful mix of finely chopped fresh vegetables (tomatoes, cucumbers, onions, peppers), often with tuna, hard-boiled eggs, and olives. Crunchy and tangy thanks to the vinaigrette. Perfectly accompanies main dishes.

Simple omelette served with fries. A comforting and familiar dish. Eggs are beaten and cooked in a pan, accompanied by golden fried potatoes.

Rich and velvety traditional Moroccan soup made from tomatoes, lentils, chickpeas, and fresh herbs (coriander, parsley). Deep and slightly tangy flavor. Often consumed to break the fast during Ramadan.

Traditional Algerian soup made with crushed green wheat (frik), meat (often lamb), and a base of spicy tomato sauce. Slightly grainy texture and characteristic smoky flavor of wheat. Very fragrant with coriander and mint.

Marinated lamb pieces grilled on a skewer over a wood fire. Tender with a distinctive smoky flavor. Eaten hot, often with bread.

Small pieces of grilled lamb liver. Rich and melt-in-your-mouth texture with a pronounced ferrous taste typical of offal. Grilled to achieve a flavorful outer crust.

Meat skewer (usually beef or veal) cut into cubes and grilled. Simple and flavorful, infused with the taste of wood fire.

Specialty consisting of liver (usually lamb) wrapped in caul fat (thin fatty membrane) and grilled. The fat melts during cooking, making the liver juicy and flavorful. A classic of Maghrebi grills.

Large portion of diced meat grilled on a skewer. Juicy and marked by wood-fire cooking. Ideal for lovers of simple grilled meat.

Generous skewer of marinated turkey pieces. Lean, tender, and well-grilled meat. A lighter alternative to red meat.

Tender chicken pieces threaded onto a large skewer and grilled. Often marinated with lemon and spices for added flavor. Crispy skin and tender meat.

Prepared and grilled kidney skewers. Firm texture and characteristic offal flavor. Appreciated by connoisseurs for its intense taste.

Spiced minced meat (beef or lamb) molded around a skewer and grilled. Tender texture and very fragrant thanks to herbs and spices (cumin, paprika, parsley).

Large version of Melfouf: liver wrapped in caul fat and grilled. The caul fat adds tenderness and a rich flavor to the grilled liver.

Seasoned minced meat steak grilled. Juicy and flavorful, similar to a burger without the bun but with oriental flavors.

A slice of grilled lamb liver, simply prepared. Tender texture and rich iron taste. Cooked over a wood fire for a smoky flavor.

Grilled heart slice. Lean meat with a firm and dense texture, close to steak. Pronounced flavor.

Spicy red North African sausages, made from beef or lamb. Piquant and rich taste, with a skin that snaps when bitten. Served grilled.

Small grilled lamb chop with the bone. Tender and juicy meat with a bit of fat that crisps up during cooking. Very flavorful.

Grilled veal chop with the bone. White meat, tender and delicate. Less fatty than lamb but very tender.

Tender and marbled beef cut, grilled to your preference. Intense beef flavor and firm yet juicy texture.

Premium beef cut from the ribs, well-marbled with fat. Very juicy and flavorful when grilled. A classic for meat lovers.

Small whole grilled bird. The meat is delicate, slightly gamey, and tender. Often eaten with fingers to get all the meat from the small bones.

Whole white fish with firm flesh, grilled over a wood fire. Delicate flavor and crispy skin. Served with a side of your choice.

Thick piece of grilled salmon fillet. Pink, fatty, and tender flesh that flakes easily. Rich in flavor.

Whole fresh sardines grilled. Pronounced blue fish taste, tender flesh, and grilled skin. Often eaten with hands, removing the central bone.

Plate of assorted garnishes. Ideal for complementing a dish or as a light vegetarian meal.

Iconic sweet and savory tagine. Stewed meat with prunes, almonds, and honey or sugar. The sauce is syrupy and flavored with cinnamon and orange blossom water.

Minced meatball (kefta) cooked in a rich tomato sauce, often topped with eggs poached directly in the sauce. Flavorful and comforting, to be mopped up with bread.

Chicken tagine with olives and preserved lemons. The sauce is creamy with a tangy touch from the lemon. A classic of Moroccan cuisine.

Steamed durum wheat semolina, served with a broth of various vegetables (carrots, zucchini, turnips, chickpeas). Light and fragrant.

Couscous topped with four grilled spicy merguez sausages. The spiciness of the sausages complements the sweetness of the semolina and vegetables.

Couscous served with slow-cooked beef pieces until tender. A hearty and traditional dish.

Couscous with chicken pieces (usually thigh or drumstick) cooked in the broth. The meat is tender and fragrant.

Couscous served with roasted lamb (méchoui). The roasted meat provides a crispy texture and intense flavor that contrasts with the soft semolina.

Couscous topped with two grilled lamb chops. The combination of grilled meat and steamed semolina is highly appreciated.

The most complete version of couscous, combining several meats: merguez, chicken, and lamb. A generous feast for hearty appetites.

Sandwich menu including two large meat skewers, served with fries and a drink. A complete and quick meal.

Sandwich menu with four small skewers, served with fries and a cold drink. Ideal for a variety of flavors.

White bean stew with meat in a spicy tomato sauce. A popular and hearty dish, rich in flavor and creamy texture.

Lentil stew simmered with meat and aromatics. Rich in iron and very nutritious, it's a classic family dish from the Maghreb.

Traditional dish made from lamb or beef tripe (stomach), simmered in a spicy red sauce. Characteristic chewy texture and strong flavor appreciated by enthusiasts.

Beef tongue simmered until tender, usually served in sauce. The meat is melt-in-your-mouth and delicate.

Tunisian-style pasta prepared with a concentrated, spicy tomato sauce, often mixed with meat. A very popular dish in Tunisia, flavorful and piquant.

Long pasta served with a creamy salmon sauce. Rich and creamy.

Thinly sliced chicken pieces cooked in a pan, often with cream or a light sauce. Served with a side of your choice.

Algerian dish made of minced meat balls flavored with garlic and cumin, cooked in a white or red sauce with chickpeas. Served here with fries.

Chicken roasted golden in the oven or pot, seasoned with spices and butter. The meat is tender and the skin is crispy. Served with mashed potatoes.

Dish of peppers and tomatoes simmered in olive oil and spices, in which eggs are poached. Similar to ratatouille but spicier. Eaten with bread.

Portion of freshly cut and fried fries. Crispy on the outside and soft on the inside.