Appetizers
- Harira: A traditional hearty soup, often served during Ramadan.
- Zaalouk: A flavorful cooked eggplant and tomato dip.
- Briouats: Savory pastries filled with meat or vegetables.
- Salads: A selection of Moroccan salads like Tomato Salad or Fennel Radish Orange Salad.
- Batbout: Small, fluffy Moroccan flatbreads.
- Maakouda: Moroccan potato fritters.
- Assorted olives, nuts, and dips
Main Course
Tagine
A slow-cooked stew, often with lamb or chicken, vegetables, and spices. Common examples include:
- Chicken Tagine with Preserved Lemons and Olives
- Lamb Tagine with Prunes and Almonds
- Kefta (meatball) Tagine
- Couscous: Steamed semolina served with meat and vegetables.
- Pastilla: A savory and sweet pie with layers of filo pastry, usually filled with pigeon or chicken, almonds, and spices.
Desserts
- Chebakia: Flower-shaped cookies, deep-fried, coated in honey and sesame seeds.
- Kaab el Ghazal: Gazelle horn pastries, filled with almond paste.
- Seffa: Sweet couscous with cinnamon, sugar, and sometimes raisins or prunes.
- Fruit Platter: A selection of fresh seasonal fruits.
- Briouat with milk and almonds: Small, fried pastries filled with a sweet almond paste, sometimes drizzled with milk.