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Tagines
The traditional Tagine pot is formed entirely of heavy clay, which is sometimes painted or glazed. Tagines in Moroccan cuisine are slowcooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. (All Tagines served the traditional Moroccan style with bread, but for your accommodation you can have it with rice or couscous)
Cous Cous Special
The name is derived from a Berber word Seksu or Kesksu meaning well rolled, well formed, rounded. Couscous is a dish of semolina, flour, water, then hand-rolled and dried. Couscous is a staple food throughout North Africa.
Platters
Blended in fine Moroccan fine mix spices and herbs accompanied with Moroccan salad, rice or couscous and cucumber sauce.
Sandwiches
Our sandwiches are topped with lettuce, tomatoes, cucumber and our special Moroccan sauce. All served with pita bread, or French bread.
Burritos
Wrapped in tortilla flour with spread of hummus, rice, Moroccan salad (lettuce, tomato, cucumber) and dressed in our cucumber sauce.
