Jebal Al Atlas Moroccan Restaurant Menu

Tagine of meat with prunes is a famous Moroccan dish consisting of slow-cooked meat with prunes (dried apricots) and a variety of spices and herbs. The meat and prunes are cooked together in a special pot called "tagine," where this dish is characterized by a balance of flavors between sweet, sour, and spices. Tagine of meat with prunes is considered one of the popular and beloved dishes in Moroccan cuisine, often served with Arabic bread or couscous.

Couscous with meat and vegetables is a traditional North African dish made from steamed semolina granules served with a variety of cooked vegetables. These vegetables often include carrots, turnips, zucchini, squash, cabbage, potatoes, and chickpeas. The dish is seasoned with a blend of spices and typically served with a flavorful broth or sauce. It is a staple dish in many North African countries and is often enjoyed as a wholesome and satisfying meal.

Chicken cooked in a sauce of 23 spices called "Ras El Hanout" with onion and green lentils, served on a thin layer of flatbread.

Burnt beef patties on a gas burner and cut crosswise into discs, prepared with marinade and olive oil with chickpeas soaked in water.

Moroccan tanjya is made of beef shank stew cooked in a special clay pot with cumin, pickled lemon, olive oil, and garlic only.

"Chicken with Fries Tagine" is a Moroccan dish that combines chicken cooked in a tagine with French fries. The chicken is typically marinated with a variety of spices and then slow-cooked in the tagine along with onions, tomatoes, olives, and sometimes preserved lemons. Towards the end of the cooking process, French fries are added to the tagine and allowed to soak up the flavors of the dish. This results in a flavorful and hearty meal that is enjoyed in Moroccan cuisine.

Kofta & Eggs Tagine is a Moroccan dish consisting of kofta (spiced meatballs) cooked in a flavorful tomato-based sauce with eggs. The kofta are typically made from ground meat (usually beef or lamb) mixed with herbs, spices, and onions, then shaped into small balls and cooked in the sauce. Eggs are cracked into the sauce and allowed to poach until set. The dish is often served with bread or couscous and garnished with fresh herbs. It's a delicious and comforting meal enjoyed in Moroccan cuisine.