RESTAURANT YENNAYER CHEZ MAKSEL

A classic omelet prepared with beaten eggs and chopped fresh herbs. Fluffy texture and aromatic flavor. Eaten hot, often accompanied by bread.

Hard-boiled eggs cut in half and topped with mayonnaise. A simple, creamy, and rich cold starter. Usually eaten with bread at the beginning of the meal.

Traditional Kabyle flatbread stuffed with peppers and vegetables. Spicy flavor and dense semolina texture. Eaten hot, often accompanied by olive oil.

Velvety soup made with a blend of pureed seasonal vegetables. Creamy texture and mild, comforting taste. Served hot as a light starter.

Plate composed of various small salads and cold appetizers (marinated vegetables, rice, tuna, etc.). Fresh and varied in textures and flavors. Ideal for tasting a bit of everything.

Broth garnished with pieces of various vegetables. Light and healthy with a natural flavor of simmered vegetables. Eaten hot with a spoon.

Steamed wheat semolina, served with vegetables and broth, without meat. Light texture and mild flavor. Traditional vegetarian dish from North Africa.

Traditional dish of wheat semolina served with tender beef pieces, vegetables, and a fragrant broth. Hearty and flavorful. Mix the semolina with the broth and meat to enjoy.

Couscous semolina accompanied by spicy grilled merguez sausages and vegetables. The spiciness of the merguez contrasts with the sweetness of the semolina. Rich and fragrant dish.

Couscous served with simmered chicken and vegetables. The meat is tender and the broth is rich in flavor. A comforting classic.

Royal couscous served with roasted lamb (mechoui). The meat is grilled and flavorful, served on a bed of semolina and vegetables. A festive dish.

Semolina dumplings flavored with herbs and spices, cooked in a red broth. Dense and satisfying Kabyle specialty. Unique flavor of mint and coriander.

Dish of minced meat balls simmered with chickpeas in a flavorful sauce. Tender and rich in protein. Eaten hot with bread or semolina.

Stew simmered with olives and meat (chicken or beef). Creamy sauce, slightly lemony and salty from the olives. Emblematic dish of the Maghreb.

Kabyle couscous with steamed vegetables, without broth sauce, drizzled with olive oil. Light texture and fresh taste of vegetables and olive oil. Enjoy as is.

Traditional dish made of lamb or beef tripe in a spicy sauce. Unique texture and strong flavor. Appreciated by offal lovers.

The most complete version of couscous, garnished with three types of meat (chicken, merguez, beef). Very hearty and varied in flavors. Ideal for big appetites.

Grilled or fried sardines served with fried potatoes. Simple dish from the sea, crispy and salty. Often eaten with fingers, accompanied by lemon.

Selection of traditional oriental pastries, often made with almonds, honey, and orange blossom water. Sweet and fragrant. Perfect with mint tea.

Dessert made of vanilla cream covered with a layer of crunchy caramelized sugar. Contrast between the hot/crunchy top and the cold/creamy bottom.

Mix of fresh seasonal fruits cut into pieces, served in their juice or a light syrup. Fresh, light, and naturally sweet. A refreshing end to a meal.

Slice of pie filled with cooked apples on a shortcrust or puff pastry. Sweet and fruity taste. Can be served warm or cold.

Carbonated cola soda, dark in color. Sweet and caffeinated taste. Served cold.

Carbonated drink made from orange juice and pulp. Fruity and fizzy taste. Shake lightly before opening.

Natural sparkling mineral water. Bubbly and refreshing. Often served with a slice of lemon.

Selection of fruit juices (orange, apple, etc.). Sweet and fruity. Ask for available flavors.

Hot coffee, usually served as an espresso. Strong and aromatic. Ideal at the end of a meal.

Hot green tea infused with fresh mint and sugar. Sweet, fragrant, and digestive. Traditional drink of hospitality in the Maghreb.

Wine from white grapes. Generally fresh, fruity, and acidic taste. Pairs well with fish and poultry.

Wine with a pink hue, served chilled. Often fruity and light. Ideal for accompanying spicy dishes or grilled meats.

Wine from black grapes. Richer and more tannic flavor than white. Perfectly accompanies red meats and dishes in sauce.