Chickpeas blended with special herbs and seasonings.

Romaine lettuce, tomato, onion, cucumber, feta cheese, parsley, dressed with olive oil and lemon juice.

Vegetarian.

Special marinated cubes of lamb.

Special marinated chicken breast cubes.

Specially seasoned chicken chopped with sliced marinated chicken chops with special spice mix.

Tangia is an urn-shaped terra cotta cooking vessel. It is also the name of the stew cooked in the pot. It is prepared with lamb shank or any other meat of choice, one or more preserved lemons, fresh whole cumin, garlic, and saffron melted in water and two tablespoons of olive oil. parchment paper, placed in the embers or the oven and slow cooked for hours. It comes with Moroccan bread.

Couscous is a traditional dish of small steamed granules of rolled semolina that is often served with vegetables and a stew spooned on top. Originating from North Africa, it is a staple food in the Moroccan cuisines.

Tajine is a rich mixture of meat, poultry, or fish, and most often includes vegetables or fruit. Vegetables may also be cooked alone in the tagine. It comes with Moroccan bread.