Tagine
About Tagine
Order from Tagine and you're ordering from a hookah bar that is one of the most well-liked in New York. And your order from Tagine will be a great deal too when you select the most affordable del...show more
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Combination of Mediterranean olives.
Red lentil pate in saffron broth.
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.
A selection of three of the above.
Bell pepper and eggplant saute in wine and garlic reduction.
Seasoned potato croquettes rolled in semolina flour, deep fried vegetable oil served with charmoula aioli.
Seasoned chicken croquettes rolled in semolina flour, deep fried vegetable oil served with charmoula aioli.
Seasoned vegetables wrapped in phyllo and baked.
Minced tuna, delicately seasoned, folded in phyllo.
Seasoned lamb wrapped in phyllo and baked.
Oranges, carrots and atlas olives, preserved lemon tossed with micro greens with extra virgin olive oil.
Slightly steamed, pickled in traditional spices.
Roasted and dressed bell peppers tossed with fresh tomatoes.
Green lentils, vegetable broth in saffron and ras el hanout.
A hearty traditional soup of seven vegetables pureed, legumes, rice and Moroccan spices.
Zucchini, chick peas, turnips, calabasa, carrots and currants.
Stewed sweet potatoes, bell peppers and carrots.
With preserved lemon and imported atlas olives.
Stewed chicken with fresh potatoes, carrots, and green peas in homemade saffron sauce.
A spicy dish of stewed chicken.
Stewed chicken with sweet potatoes.
With prunes, toasted almonds, topped with sesame seeds.
Shank of lamb stewed in saffron sauce, stuffed with potatoes, carrots, and green peas.
Minced lamb stewed in saffron sauce, stuffed with potatoes, carrots and green peas.
Shanks of stewed lamb simmered in tomatoes, parsley and preserved lemons.
Shanks of lamb stewed in saffron sauce, topped with sweet potatoes.
Our own homemade lamb sausage grilled to perfection served with shekshouka.
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.
Carmelized vidalia onions, chick peas and currants.
Homemade spicy lamb sausage.
With garlic, red bell pepper, scallions, tomatoes and basil.
With carrots, celery, onions, zucchini and basil.
Beef sausage.
Semolina cake with pine nuts, baked and drizzled with honey and sprinkled with orange blossom water.
Pecans, walnuts wrapped in a pastry and doused with orange blossom honey.
Paste of grounded blanched almonds rolled in phyllo dough, fried and drenched in honey.
Dates and nuts rolled in phyllo dough dipped in butter sweet chocolate.
Green lentils in vegetable saffron broth.
Authentic Moroccan soup of legumes.
Micro greens tossed with preserved lemon, spicy carrots, olives, and citrus vinaigrette.
Marinated traditional Moroccan spices.
Roasted and seasoned bell peppers and tomatoes tossed in house vinaigrette.
Combination of Mediterranean olives.
Saffron seasoned red lentils mashed with garlic and spices.
Housemade chickpea spread with tahini, garlic, and lemon.
Spinach, kale, and collard greens, sauteed in garlic and lemon.
Three of the above.
Seasoned potato croquettes served with charmoula aioli.
Bell pepper and eggplant sauteed in a wine and garlic reduction.
Seasoned vegetables and feta cheese baked in phyllo dough.
Minced tuna, delicately seasoned, baked in phyllo dough.
Seasoned lamb baked in phyllo dough.
Carmelized vidalia onions, chickpeas, and currants.
With seasoned root vegetables.
Homemade spicy sausage.
With seasoned root vegetables.
All of the above!
Lamb shank topped with prunes, toasted almonds, and sesame seeds.
Lamb shank stewed in saffron sauce, topped with potatoes and carrots.
Lamb meatballs stewed in saffron sauce, with potatoes and carrots.
Lamb shank simmered in saffron sauce, tomatoes, parsley, and preserved lemons.
With preserved lemon and imported Atlas olives.
Stewed chicken with fresh potatoes, carrots, and green peas in homemade saffron sauce.
Stewed in spicy Harissa sauce.
Simmered currants and caramelized onions in a sweet & savory sauce.
Our homemade sausage grilled and served with shekshouka.
Stewed in herbs, slowly baked and braised in preserved lemon, saffron, and white wine.
Stewed in herbs, slowly baked in phyllo dough, and braised in lemon, saffron, and white wine.
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.
With chick peas and lentils.
Oranges, carrots, and atlas olives, preserved lemon tossed with micro greens with extra virgin olive oil.
Cucumber and tomatoes with house vinaigrette.
Slightly steamed, pickled in traditional spices.
Roasted and dressed bell peppers tossed with fresh tomatoes.
Combination of Mediterranean olives.
Red lentil pate in saffron broth.
Olive dip seasoned with preserved lemon.
Spinach, kale and collard greens sautéed in garlic and lemon.
Roasted eggplant marinated with charmoula.
A selection of three of the above.
Seasoned potato croquettes rolled in semolina flour deep fried (vegetable oil) served with charmoula aioli.
Bell pepper and eggplant sautée in wine, garlic reduction.
Seasoned vegetables wrapped in phyllo and baked.
Minced tuna, delicately seasoned folded in phyllo.
Seasoned lamb wrapped in phyllo and baked.
Zucchini, chick peas, turnips, calabasa, carrots, and currants.
Stewed sweet potatoes, bell peppers and carrots.
With preserved lemon and imported atlas olives.
Stewed chicken with fresh potatoes, carrots and green peas in homemade saffron sauce.
Spicy. A spicy dish of stewed chicken.
A tasty dish of stewed chicken in a sweet sauce caramelized currants and almonds.
Stewed chicken with sweet potatoes.
With prunes, toasted almonds, topped with sesame seeds.
Shank of lamb stewed in saffron sauce, topped with potatoes, carrots, and green peas.
Minced lamb simmered in tomatoes, parsley and preserved lemon.
Shank of stewed lamb in a sweet topped with raisins and almonds.
Shanks of lamb stewed in saffron sauce, topped with sweet potatoes.
Our own homemade lamb sausage grilled to perfection served with shekshouka.
Stewed in herbs, slowly baked, and braised in lemon, saffron, and white wine.
Pheasant pie delight. Stewed pheasant in saffron broth topped with almond and cinnamon glaze, enveloped and baked to perfection.
Marinated with whiting, shrimp, scallops, squid, parsley, vermicelli with moroccan spices.
Caramelized vidalia onions, chick peas and currants.
Spicy. Homemade spicy lamb sausage.
Casablanca, free-range chicken, merguez, spring lamb.
Semolina cake with pine nuts, baked and drizzled with honey and sprinkled with orange blossom water.
Paste of grounded blanched almonds rolled in phyllo dough, fried and drenched in honey.
Dates and nuts rolled in phyllo dough dipped in bitter sweet chocolate.
Pecans, walnuts wrapped in a pastry and doused with orange blossom honey.
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(See pickup options)Last updated August 22, 2022