Tagine Fine Moroccan Cuisine
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Menu
Spring lamb with prunes and toasted almonds topped with sesame seeds. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
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 and peppered with a combination of spices over a nest of steamed semolina.
Seasoned potato croquettes rolled in semolina flour and deep fried in vegetable oil. Served with charmoila aioli.
Roasted marinated eggplant in charmoula, tomato, and herbs.
A thick spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic.
Spinach, kale, and collard greens sauteed in garlic and lemon.
Combination of Mediterranean olives.
Red lentil pate in saffron broth.
Seasoned lamb wrapped in phyllo and baked.
Minced tuna delicately seasoned and folded in phyllo.
Seasoned chicken croquettes rolled in semolina flour and deep fried in vegetable oil. Served with charmoila aioli.
Bell pepper and eggplant saute in wine and garlic reduction.
Seasoned vegetables wrapped in phyllo and baked.
Seasoned potato croquettes rolled in semolina flour and deep fried in vegetable oil. Served with charmoila aioli.
A hearty traditional soup of seven vegetables, pureed legumes, rice, and Moroccan spices.
Green lentils and vegetable broth in saffron and ras el hanout.
Oranges, carrots, atlas olives, and preserved lemon tossed with micro greens with extra virgin olive oil.
Roasted and dressed bell pepper tossed with fresh tomatoes.
Slightly steamed and pickled in traditional spices.
Spring lamb with prunes and toasted almonds topped with sesame seeds. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
Zucchini, chickpeas, turnips, calabasa, carrots, and currants. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
Stewed sweet potatoes, bell peppers, and carrots. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
With preserved lemon and imported atlas olives. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
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.
A spicy dish of stewed chicken. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
Stewed chicken and sweet potatoes. Free range chicken. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
Shank of spring lamb stewed in saffron sauce stuffed with potatoes, carrots, and green peas. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
Shank of stewed spring lamb simmered in tomatoes, parsley, and preserved lemon. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
Minced spring lamb stewed in saffron sauce. Stuffed with potatoes, carrots, and green peas. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
Shank of spring lamb stewed in saffron sauce and topped with sweet potatoes. Fragrant casserole simmered with a bouquet of herbs in conical earthenware.
Stewed in herbs, slowly baked and braised in lemon, saffron, and white wine.
Stewed in herbs, slowly baked and braised in lemon, saffron, and white wine.
Homemade lamb sausage grilled to perfection and served with shekshouka.
Vidalia onions, chickpeas, currants, free range chicken, merguez sausage, and spring lamb. Combination of vegetables stewed in chickpea broth and 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.
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 and peppered with a combination of spices over a nest of steamed semolina
Caramelized vidalia onions, chickpeas, and currants. Combination of vegetables stewed in chickpea broth and peppered with a combination of spices over a nest of steamed semolina.
Paste of ground blanched almonds rolled into phyllo dough, fried, and dipped in honey.
Dates and nuts hand rolled in phyllo dough and dipped in chocolate.