STARTERS
COLD CHHIWATES
FEGGOUS OR CUCUMBER AND ZAATAR
ZAALOUK OF EGGPLANT MANSOURIA
(Eggplant caviar seasoned with Moroccan spices)
TAKTOUKA
(Salad of pickled peppers)
TERJLA
(Traditional purslane dish)
PUMPKIN MAASLA
(Pumpkin confit)
FOULE MANGOUBE
(Marinated beans)
QUINOA WITH SMOKED SARDINES
ORANGE AND CINNAMON SUCRINE CHLADA MARRAKECHIA
(Tomatoes, peppers and onions salad)
CARROTS M CHERMAL
(Grated carrots drizzled with orange blossom and flavored with cinnamon)
BEETS B LIMOUN
(Beets with orange)
TUNA O LHROUR
(Tuna with harissa)
BIDA O BATATA
(EGGS AND POTATOES)
HOT CHHIWATES
KEBDA MCHERMLA
(Marinated chicken liver)
LENTIL B KHALIAA
(Lentils with beef jerky)
AZAYZES MCHERMEL
(Marinated octopus)
MARINATED LAMB BRAINS
FOUL GNAWA BEAN
(Small beans of sub-Saharan origin)
TAYB O HARI
(Chickpeas cooked with cumin)
CHOICE OF 8 STARTERS (6 COLD AND 2 HOT)
. . . 150 DHS
CHOICE OF 12 STARTERS (8 COLD AND 4 HOT)
. . . 210 DHS
A SELECTION OF BRIOUATES LE DOUAR
. . . 110 DHS
ICED CHORBA WITH CITRUS AND CARROTS SERVED WITH A CINNAMON SORBET
(Cold gazpacho-style soup, typical dish of Marrakchi summer)
. . . 70 DHS
JARDA, CHLADA SEASONAL VEGETABLES, JBEN WITH HERBS SERVED WITH A SOFT-BOILED EGG AND DRIZZLED WITH LEMON OLIVE OIL FROM TAMALALT, A SMALL TOWN IN MARRAKECH REGION
(Literally "garden" of vegetables: avocados, tomatoes, cucumbers, sucrines’ hearts, onions enriched with other vegetables that summer season offers to the Chef. All served with a traditional cheese seasoned with herbs)
. . . 110 DHS
TAGRA OF SARDINES TETOUANESE STYLE
(Rolls of sardines marinated in chermoula served on a mix of spiced tomatoes, candied tomatoes and fried capers)
. . . 100 DHS
MAIN DISHES
COUSCOUS OR KESCSU WITH BARLEY, BELBOULA OR DURUM WHEAT
ROYAL KESCSU WITH LAMB SHANK MAASSAL, TFAYA AND DATES
. . . 220 DHS
DOUKKALI KESCSU WITH SEVEN VEGETABLES
(Couscous from the region of El Jadida)
. . . 170 DHS
BARLEY KESCSU FROM DOUAR TIWARDIT
(Typical couscous from douar Tiwardit, located between Oukaimeden and Amsouzard served with farm vegetables)
. . . 180 DHS
FISH
SQUID TAWA STUFFED WITH PARSLEY CLAMS SERVED WITH FARM VEGETABLES
. . . 170 DHS
TAGRA OF BIG SHRIMPS, TOMATO BERKOUKCH OF DOUAR AGOUJGAL
(A dish originating from the Agoujgal douar near Aït Ourir, Marrakech region)
. . . 180 DHS
KADRA OF SEA BREAM WITH RAISINS AND TALIWINES SAFFRON
(Preparation from Fez with raisins, onions and almonds)
. . . 180 DHS
SEAFOOD PASTILLA, LE DOUAR SIGNATURE
(Original signature from The Chef for Le Douar)
. . . 190 DHS
HOUT MAEMER MESFIOUI
(Fish stuffed with Safi chermoula)
. . . 240 DHS
KANOUN
BOULFAFE OF MARINATED CHICKEN, CUMIN AND SALT FLOWER OF MARIGHA
(Chicken skewer wrapped in a thin slice of lamb fat)
. . . 150 DHS
BOULFAFE AS DURING EÏD EL KBIR
(Traditional recipe served during the Feast of the Sacrifice: lamb liver wrapped in a thin slice of lamb fat)
. . . 180 DHS
CHOUWAYA RAHMANIA, TOMATOES, ONION WITH CUMIN GRAINS FROM SIDI MOKHTAR, A DOUAR LOCATED ON THE ROAD TO ESSAOUIRA
(Mixed meat grill)
. . . 190 DHS
SAFFRON CHICKEN MARINATED IN CHERMOULA.
. . . 170 DHS
MEAT
SEFFA MADFOUNA WITH FARMHOUSE COCKEREL, SERVED WITH RAISINS AND FLAVORED WITH CINNAMON
(Cockerel served under a blanket of angel hair pasta)
. . . 160 DHS
COCKEREL BERRANIA WITH EGGPLANT
(Recipe from the Oujda region)
. . . 180 DHS
MFOUAR OF LAMB WITH POTATOES AND ONIONS
(Lamb steamed in a couscous pot)
. . . 190 DHS
TANGIA MARRAKCHIA OF VEAL SHANK, LOUBYA WITH LEMON CONFIT
(Served with white beans)
. . . 190 DHS
TAGINE AGHMATI WITH DOUAR VEGETABLES, LEMON AND OLIVES
(Vegetarian dish)
. . . 120 DHS
FARMHOUSE CHICKEN MADRMAR ESSOUIRI
(Marinated chicken in a fine egg preparation)
. . . 180 DHS
ROYAL PASTILA WITH PIGEONS
. . . 200 DHS
THE TRADITIONAL MAKFOUL OF LAMB WITH CABBAGE, SERVED WITH CINNAMON FLAVOURED TOMATOES AND ONIONS
. . . 170 DHS
TRIDE OR RFISSA
(Traditional dish made of thin broken pancakes served with a sweet or salty broth)
. . . 180 DHS
MKILA / KEFTA BID O MATICHA
(Traditional tagine of beef meatballs with eggs and tomato)
. . . 160 DHS
MECHOUI OF LAMB SHOULDER IN HAY CRUST
(2 persons)
. . . 520 DHS
TASTING MENU
The Chef suggests to choose your meal and surprise you with an original culinary story of Le Douar
500 DHS PER PERSON
Desserts
THE TRADITIONAL CHEKHCHOUKHA MARRAKCHIA WITH MILK AND ORANGE FLOWER
. . . 70 DHS
THE PASTILLA WITH APPLES, LIKE A TATIN, HONEY AND SALT FLOWER, ICE CREAM
. . . 80 DHS
ORANGE CHLADA WITH TANGERINE AND SAFFRON SORBET
. . . 70 DHS
TAGRA WITH FRUITS OF THE DOUAR TANSGHART ACCOMPANIED WITH A SPICY ICE CREAM
(Douar of the region of Asni famous for its apples and pears)
. . . 70 DHS
BERKOUKCH, DATE AND ALMOND PEARLS, AMLOU
(Small pearls rolled by hand in the Douar by women from cooperatives in Marrakech region)
. . . 80 DHS
COCONUT PALEVI WITH RED FRUITS
(This is a real childhood memory for all Marrakchis. Moroccan-Jewish dessert based on biscuits soaked in grenadine syrup served with meringues)
. . . 70 DHS
MAKROUT WITH CHOCOLATE, AMLOU ICE CREAM
(Chef's style French toast drizzled with chocolate)
. . . 80 DHS
RAÏB WITH THREE FLAVORS
(Homemade yogurt with fermented milk)
. . . 70 DHS
Le Maroc, de Tanger à Lagouira, c’est aussi une multitude de
Douars, connus ou moins connus, mais qui ont tous écrit l’histoire
gastronomique de notre beau Royaume.
C’est une partie de cette histoire que je vous raconte ici en partageant
les recettes, parfois oubliées, qui mettent en valeur des produits,
des traditions et pour tout dire nos racines.
Je vous souhaite un beau voyage et, surtout, une belle dégustation !
CONTACTEZ-NOUS
Rooftop Meydene
M Avenue, L32, Hivernage,
Marrakech
+212 6 36 62 16 16
NOS HORAIRES
Du lundi au dimanche :
12h00 à 00h00
