Slow-braised tender lamb shoulder in saffron broth, topped with sweet caramelized prunes, toasted almonds, and roasted sesame seeds.

Free-range chicken leg cooked with home-preserved lemons, violet olives, fresh cilantro, ginger, and saffron olive oil reduction.

Steamed fluffy semolina grain platter served with lamb shoulder, marinated chicken skewer, spicy merguez sausage, chickpeas, and 7 garden vegetables.

Hand-steamed semolina grains topped with sweet pumpkin, zucchini, carrots, turnips, cabbage, chickpeas, and raisin-cinnamon tfaya broth.

Crispy layers of paper-thin warqa pastry stuffed with braised saffron chicken, toasted crushed almonds, eggs, dusting of cinnamon and powdered sugar.

Hearty aromatic soup made with rich tomatoes, brown lentils, chickpeas, vermicelli, fresh herbs, lemon, and warm ginger spices.

Cooked salads: smoked roasted eggplant caviar with garlic cumin, alongside grilled bell peppers with tomatoes and virgin olive oil. Served with warm khobz bread.

Poured silver pot of gunpowder green tea infused with fresh spearmint leaves, served with hand-crafted almond gazelle horns and honey baklava.