GROUND BEEF WITH CUMIN, TAKTOUKA, ZAALOUK, DOUBLE CHEESE, MOROCCAN MAYONNAISE & FRIED EGG.

MOROCCAN BURGER

CHICKEN LEG WITH PISTIL OF SAFFRON, POTATOES, MESLALLA OLIVES & LEMON CONFIT

TAGINE BATATA ZITOUNE

CINNAMON ORANGE

KEFTA TAGINE

VEGAN TAGINE

LAMB SHANK TAGINE WITH CONFIT OF APRICOTS, A BOILED EGG, SESAME & ALMOND.

LAMB TAGINE

HARIRA AL FASSI AMOROCCAN LENTIL MOROCCAN BEANS SOUP OF THE DAY

SOUPS

GRILLED TOMATO WITH CUMIN SAUTEED SHRIMP IN LEMON CONFIT CORIANDER SMOKED BELL PEPPER EGG & MARINATED BLACK OLIVES

CASABLANCA SALAD

SEVEN VEGETABLES, ONION MARMALADE & CHICKPEAS.(GLUTEN-FREE OPTION AVAILABLE +$2.00)

COUSCOUS

BUTTER, HONEY AND ORANGE BLOSSOM OR AMLOU AND CRUSHED ALMONDS SERVED with MINT TEA

BAGHRIR – MOROCCAN PANCAKES

FISH TAGINE

CHICKEN LEG WITH PISTIL OF SAFFRON, MESLALLA OLIVES & LEMON CONFIT.

CHICKEN MHAMER

CHICKEN FLAVORED WITH CINNAMON, SAFFRON, ALMOND CRISP & ORANGE BLOSSOM.

TRADITIONAL PASTILLA

SEAFOOD M’CHARMAL CHICKEN FLAVORED WITH CINNAMON CHEESE AND FRESH THYME VEGAN

BRIOUATES

SHRIMP TAGINE

CRISPY BRIK SHEET, AMLOU CREAM WITH ARGAN OIL

MILLEFEUILLE AMLOU

MEATBALLS WITH GREENPEAS COOKED IN TOMATO SAUCE

GREENPEAS TAGINE

CHEF'S TIRAMISU

In a large bowl, combine ground beef, cumin powder, salt, and black pepper. Mix until well combined and form into two equal-sized patties.

Prepare the Beef Patties

Heat a skillet over medium-high heat and add olive oil. Cook the patties for about 4-5 minutes on each side, or until cooked to your desired doneness.

Cook the Patties

During the last minute of cooking, place cheddar and goat cheese on top of the patties. Cover the skillet to melt the cheese.

Add Cheese

In a separate skillet, fry the eggs sunny-side up in a little olive oil until the whites are set but the yolks are still runny.

Fry the Eggs

Spread Moroccan mayonnaise on the bottom half of each burger bun. Place the cheesy beef patty on top, followed by a layer of taktouka and zaalouk. Top with a fried egg and cover with the top half of the bun.

Assemble the Burgers

Ground Beef

Cumin Powder

Salt

Black Pepper

Taktouka (Roasted Pepper and Tomato Salad)

Zaalouk (Eggplant and Tomato Salad)

Cheddar Cheese

Goat Cheese

Moroccan Mayonnaise

Eggs

Burger Buns

Olive Oil

In a large bowl, combine the chicken legs with olive oil, minced garlic, saffron, cumin, coriander, paprika, salt, and black pepper. Mix well and let marinate for at least 30 minutes.

Marinate the Chicken

Peel and cut the potatoes into chunks. Set aside.

Prepare the Potatoes

In a large tagine or heavy pot, heat a bit more olive oil over medium heat. Add the marinated chicken legs and sauté until browned on all sides.

Sauté the Chicken

Add the potato chunks to the pot, followed by the chicken broth. Bring to a simmer.

Add Potatoes and Liquid

Stir in the meslalla olives and diced lemon confit. Cover the pot and let it cook on low heat for about 45 minutes, or until the chicken is cooked through and the potatoes are tender.

Add Olives and Lemon

Once cooked, serve the tagine warm, garnished with fresh herbs if desired.

Serve

chicken legs

potatoes

meslalla olives

lemon confit

saffron

garlic

ground cumin

ground coriander

paprika

salt

black pepper

olive oil

chicken broth

Wash the fresh oranges thoroughly. Cut each orange into thin slices or wedges, ensuring to remove any seeds.

Prepare the Oranges

In a large bowl, arrange the orange slices and sprinkle the ground cinnamon evenly over them. Toss gently to coat the slices.

Season with Cinnamon

If desired, drizzle honey or maple syrup over the seasoned orange slices and toss again to mix.

Add Sweetness (Optional)

Transfer the cinnamon orange slices to a serving platter and enjoy immediately as a refreshing snack or dessert.

Fresh oranges

Ground cinnamon

Honey or maple syrup

In a large bowl, combine the ground meat, finely chopped onion, minced garlic, parsley, cumin, paprika, salt, and black pepper. Mix well until all ingredients are combined.

Prepare the Meatballs

Shape the mixture into small meatballs, about 1 inch in diameter.

Form the Meatballs

Heat the olive oil in a large skillet or tagine over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.

Cook the Meatballs

In the same skillet, add the crushed tomatoes and bring to a simmer. Season with additional salt and pepper to taste.

Prepare the Sauce

Return the meatballs to the skillet, cover, and let simmer in the sauce for about 10 minutes.

Combine and Cook

Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.

Add the Eggs

Garnish with additional chopped parsley, if desired, and serve hot with crusty bread or couscous.

Ground lamb or beef

Onion, finely chopped

Garlic cloves, minced

Fresh parsley, chopped

Ground cumin

Paprika

Black pepper

Olive oil

Canned tomatoes, crushed

Wash and chop all the vegetables into bite-sized pieces.

Prepare the Vegetables

In a large pot or tagine, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and garlic, and sauté until translucent.

Sauté the Base

Add the zucchini, carrots, bell pepper, and eggplant to the pot. Sauté for about 5-7 minutes until they begin to soften.

Add Vegetables

Stir in the diced tomatoes and chickpeas, and season with salt, pepper, and your choice of spices (such as cumin, coriander, paprika).

Add Tomatoes and Chickpeas

Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, stirring occasionally.

Simmer

In the last 5 minutes of cooking, add the spinach and stir until wilted.

Add Spinach

Serve hot, garnished with fresh herbs like cilantro or parsley, if desired.

Zucchini

Carrots

Bell Pepper (any color)

Eggplant

Tomatoes (diced)

Chickpeas (cooked or canned)

Spinach

Chop the onions, garlic, and carrots. Rinse the dried apricots and set aside.

Prepare the Ingredients

Pat the lamb shanks dry with paper towels. Season them generously with salt and black pepper.

Season the Lamb

In a large tagine or heavy pot, heat 3 tablespoons of olive oil over medium-high heat. Add the lamb shanks and sear them on all sides until browned. Remove the shanks and set aside.

Sear the Lamb

In the same pot, add the chopped onions, garlic, and carrots. Sauté for about 5-7 minutes until the onions are translucent.

Sauté the Aromatics

Stir in the cinnamon stick, ground cumin, ground coriander, and turmeric. Cook for an additional 2 minutes until fragrant.

Add Spices

Return the lamb shanks to the pot. Add the lamb or chicken broth and the dried apricots. Bring the mixture to a simmer.

Combine Ingredients

Cover the pot and reduce the heat to low. Let it simmer for about 1.5 to 2 hours or until the lamb is tender and easily falls off the bone.

While the tagine is simmering, boil the eggs in a separate pot for about 10 minutes. Once done, peel and set aside.

Prepare the Eggs

In a small skillet, toast the sesame seeds and sliced almonds over medium heat until golden and fragrant, about 3-5 minutes. Stir frequently to avoid burning.

Toast the Nuts

Once the lamb is cooked, remove it from the pot and serve on a platter. Top with boiled eggs, toasted sesame seeds, and sliced almonds. Garnish with fresh cilantro or parsley.

Garnish

Lamb shank

Onion

Garlic

Chicken or beef broth

Dried apricots

Almonds

Sesame seeds

Fresh parsley or cilantro

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.

Sauté the Vegetables

Stir in the ground cumin, ground coriander, and the cinnamon stick. Cook for another 2 minutes until fragrant.

Add the Spices

Add the red lentils, chickpeas, kidney beans, diced tomatoes, vegetable broth, salt, and black pepper. Stir well to combine.

Add the Beans and Broth

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the lentils are tender.

Simmer the Soup

Remove the cinnamon stick. Stir in the chopped parsley and cilantro just before serving.

Finish with Herbs

Red lentils

Chickpeas (canned or soaked overnight)

Kidney beans (canned or soaked overnight)

Garlic, minced

Carrot, diced

Celery stalk, diced

Tomato, diced

Ground coriander

Cinnamon stick

Fresh cilantro, chopped

Vegetable broth or water

Preheat the grill to medium heat. Cut the tomatoes in half and brush lightly with olive oil. Season with salt and pepper. Grill the tomatoes for about 4-5 minutes on each side until tender and slightly charred.

Grill the Tomatoes

In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the shrimp and sprinkle with cumin, salt, and pepper. Sauté for about 3-4 minutes until the shrimp are pink and cooked through. Remove from heat and stir in lemon confit.

Sauté the Shrimp

In a small saucepan, boil water and gently add the eggs. Boil for about 6-7 minutes for soft-boiled. Remove from heat, cool under cold water, peel and set aside.

Cook the Eggs

In a large serving bowl, combine grilled tomatoes, sautéed shrimp, smoked bell pepper, chopped coriander, and marinated black olives. Gently toss to combine.

Assemble the Salad

Slice the boiled eggs in half and place on top of the salad. Drizzle with remaining olive oil, season with additional salt and pepper if desired, and serve immediately.

Large tomatoes

Shrimp, peeled and deveined

Cumin

Lemon confit (or lemon zest)

Fresh coriander (cilantro), chopped

Smoked bell pepper, diced

Marinated black olives, pitted and sliced

Pepper

Heat olive oil in a pan over medium heat. Add sliced onions and cook until soft and translucent.

Cook the Onions

Add brown sugar, balsamic vinegar, salt, and pepper. Cook for 15-20 minutes until the onions are caramelized.

Caramelize the Onions

In a large pot, add the diced carrot, zucchini, bell pepper, eggplant, tomato, green beans, and spinach. Sauté for 5-7 minutes until they are tender.

In a separate pot, bring vegetable broth to a boil. Add couscous and remove from heat. Cover and let stand for 5 minutes.

Moroccan Burger

Tagine Batata Zitoune

Cinnamon Orange

Kefta Tagine

Vegan Tagine

Lamb Tagine

Soups

Casablanca Salad

Couscous

Baghrir – Moroccan Pancakes

Fish Tagine

Chicken Mhamer

Traditional Pastilla

Briouates

Shrimp Tagine

Millefeuille Amlou

Greenpeas Tagine

Chef's Tiramisu