Welcome to North Africa’s table.

Here, savory tagines slow-cooked

with apricots & almonds meet bowls of

creamy ful medames, while delicate mint

tea & flaky msemen bring a sweet finish.

It’s a visual feast where spice, comfort,

& tradition are always served together.

Chorba Frik

Tomato-based soup w/

cracked green wheat, lamb,

chickpeas, & vegetables.

Kesra

Semolina flatbread, often

eaten with stews or soups.

Dolma

Stuffed vegetables (zucchini, peppers, grape leaves) with spiced meat and rice.

Mhadjeb

Stuffed semolina crepes with tomato, onion, and spices

Jambalaya

East & West Coast oysters, shallot-champagne mignonette, fresh lemon wedges, cracked pepper.

Lablabi

Chickpea soup with garlic,

cumin, harissa, olive oil, stale

bread, & a poached egg

Brik

Crispy pastry filled with

egg, tuna, capers, & parsley,

fried golden

Ojja

Tomato and pepper stew

w/ eggs

Couscous with Fish

A coastal Tunisian specialty

w/ rich, spicy broth

Bazeen

Barley dough served with lamb stew, a traditional comfort dish.

Shorba

Libyan soup made with lamb, tomatoes, chickpeas, and spices.

Mb’atten

Fried potatoes stuffed with spiced meat, dipped in egg batter.

Asida

Sweet semolina pudding often eaten with honey or date syrup.

Koshari

Lentils, rice, macaroni, chickpeas, and fried onions with tomato sauce and vinegar-garlic dressing.

Molokhia

Stew made from jute leaves,

garlic, & coriander, usually

served with rice & chicken/rabbit.

Fattah

Layers of rice, bread, meat,

& garlic-tomato sauce,

often made for feasts.

Ful Medames

Slow-cooked fava beans w/

olive oil, lemon, garlic, & cumin.

Mahshi

Vegetables (zucchini, peppers,

grape leaves, cabbage)

stuffed with rice & herbs.