Chef Kahya Khalid

MOROCCAN SALAD Tomato grilled mixed pepper, onion, parsley and olive oil

BISSARA Creamy fava beans served with cumin and olive oil

BARBA SALAD Beetroot marinated with onion coriander and olive oil

BAKOULA SALAD Spinach marinated with chermoula, preserved lemon, olive oil and red olives

POTATO SALAD Steamed potato marinated with parsley, green onion and olive oil

ZALOUK Eggplant cooked in tomato sauce and marinated with chermoula

CARROT SALAD Steamed carrot marinated with chermoula, preserved lemon & crushed almond

KOFTA BRIOUATE Filo pastry STUFFED with marinade lamb

SHRIMPS BRIOUATE Moroccan briouate stuffed with shrimp’s vermicelli rice flavoured with chermoula spices

CHICKEN BRIOUATE Moroccan briouate stuffed with chicken, parsley coriander and cooked with preserved lemon and olive

SHRIMPS WITH CHARMOULA Shrimps cooked with tomato sauce and Moroccan spices

COUSCOUS LAMB SHANK & VEGETABLES Traditional Moroccan couscous topped with braised lamb’s hank and seasonal vegetables

COUSCOUS CHICKEN & TFAYA Traditional Moroccan couscous topped with chicken caramelized onion, raisins and almond

VEAL TAGINE WITH PRUNES Slow cooked veal with caramelized prunes, quail eggs and crispy almond slices

KOFTA TAGINE Kofta cooked with tomato sauce and Moroccan spices

TAGINE CHICKEN Chicken tagine cooked with Moroccan spices olives and preserved lemon

Creme brulee coconut

JAWHARA Filo puff with milk puree honey, rose water topped with roasted almond and berries

ORANGE SALAD Orange pulp with cinnamon and rose water served with sorbet carrot