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A couple of Stuffed Pigeon by هويام

Stuffed Pigeon with special Egyptian Rice and Spices

ج.م 100

CUSCOUS OF CORN DJAMAR-DJAMAR SAUTER by JOSEPH LAMACMA

The realization of this recipe is purely ancestral since the dawn of time tropical vegetables are cooked on this form it has a characteristic rich in vitamins and it is consumed by all the layers of the company. On the other hand, the couscous comes from East Africa. in Kenya we call "Ugali" and in Zimbabwe we call "Sadza".

XAF 89

Mussel Mariene by Luyanda Ntuli

Mussels boiled for about 5min, to get the stock. I sauteed onions in white one and added a roux to thicken it. Then added the mussels to the sauce.

ZAR 85

Dolma-Grape Leaves by هويام

Dolmades ( Dolmathes ) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipe variations besides rice, herbs, and seasonings also include minced meat.

ج.م 85

Algerian Baklava by Djamila Mekki

The Algerian baklava is one of the sweets with wheat flour and contains almonds, sugar, and honey.

دج 80

Tarabiesh Osmanli by Djamila Mekki

Mainly made of Suger, Almond, and Egg.

دج 80

Donuts by Djamila Mekki

Wheat flour, ghee, rose water and fillings made of almonds, soft sugar and eggs.

دج 80

Mulukhiyyah Bil Aranib by هويام

Mulukhiyah is the leaves of Corchorus olitorius commonly known as The Arab's mallow. This dish is cooked with Rabbit's meat. It's considered one of Egypt's most famous daily meals.

ج.م 75

Pasta Frittata by Luyanda Ntuli

Hey, I know this dish doesn't look that pretty, but it's packed with flavor. I call it "Pasta Frittata" it is a dish that has pork rashers strips with mixed veggies. Served with Pasta screws. And the Egg forms the crus of the dish.

ZAR 70

Holawat Al Araish by Djamila Mekki

Consisting of wheat flour, margarine, sugar, rose water, almonds, eggs and soft sugar.

دج 70

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