Green lentils and vegetable broth in saffron and Ras el Hanout. Vegetarian and gluten-free.
A hearty traditional soup of 7 vegetables, pureed legumes, rice and Moroccan spices. Vegetarian and gluten-free.
Roasted and dressed bell pepper tossed with fresh tomatoes. Vegetarian and gluten-free.
Oranges, carrots and atlas olives, preserved lemon tossed with micro greens with extra virgin olive oil.
Slightly steamed and pickled in traditional spices. Vegetarian and gluten-free.
Shank of lamb stewed in saffron sauce and topped with sweet potatoes. Spring lamb. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
Minced lamb stewed in saffron sauce. Stuffed with potatoes, carrots and green peas. Spring lamb. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
Shank of stewed lamb simmered in tomatoes, parsley and preserved lemon. Spring lamb. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
Shank of lamb stewed in saffron sauce. Stuffed with potatoes, carrots and green peas. Spring lamb. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
Stewed chicken and sweet potatoes. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
A spicy dish of stewed chicken. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
Stewed chicken with fresh potatoes, carrots and green peas in homemade saffron sauce. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
With preserved lemon and imported atlas olives. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
Stewed sweet potatoes, bell peppers and carrots. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
Zucchini, chickpeas, turnips, calabasa, carrots and currants. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
With prunes and toasted almonds topped with sesame seeds. Spring lamb. Fragrant casserole simmered with a bouquet of herbs in conical earthenware. Gluten-free.
Seasoned potato croquettes rolled in semolina flour and deep fried in vegetable oil. Served with chermoula aioli.
Seasoned vegetables wrapped in phyllo and baked.
Bell pepper and eggplant sauteed in wine and garlic reduction.
Seasoned chicken croquettes rolled in semolina flour and deep fried in vegetable oil. Served with chermoula aioli.
Minced tuna delicately seasoned and folded in phyllo.
Seasoned lamb wrapped in phyllo and baked.
Red lentil pate in a saffron broth.
Combination of Mediterranean olives.
Spinach, kale, and collard greens sauteed with garlic and lemon.
A thick spread made from ground chickpeas and sesame seeds, olive oil, lemon and garlic.
Roasted marinated eggplant in chermoula, tomato and herbs.
Our own homemade lamb sausage grilled to perfection and served with shekshouka. Gluten-free.
Stewed in herbs, slowly baked and braised in lemon, saffron and white wine. Gluten-free.
Stewed in herbs, slowly baked and braised in lemon, saffron and white wine.
Caramelized vidalia onions, chickpeas and currants. Combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina. Vegetarian.
Combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina.
Homemade spicy lamb sausage. Combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina.
Combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina.
Vidalia onions, chickpeas, currants, free-range chicken, merguez sausage and spring lamb. Combination of vegetables, stewed in chickpea broth, peppered with a combination of spices over a nest of steamed semolina.
Spicy.
Dates and nuts rolled in phyllo dough dipped in bitter sweet chocolate.
Paste of grounded blanched almonds rolled in phyllo dough, fried and drenched in honey.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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