Ôfennec

Fried brick pastry stuffed with minced meat. Crispy on the outside and tender on the inside.

Crispy cigar stuffed with shredded and seasoned chicken.

Bourak stuffed with a mixture of meats or fillings. Rich and tasty.

Large brick pastry stuffed with a runny egg, potato, meat, and cheese, fried until golden. Specialty of Annaba.

Grilled lamb chops. Tender and juicy with a pronounced flavor.

Grilled veal piece. Tender and delicate white meat.

Grilled marbled beef steak. Rich in flavor and juicy.

Grilled heart slice. Firm texture and distinct ferrous taste.

Grilled offal (kidneys). Unique texture, tender and pronounced taste.

Whole marinated and grilled quails. Delicate and fragrant meat.

Ground and grilled beef. Simple and tasty.

Spicy sausage made from beef and lamb, typical of the Maghreb. Pungent taste.

Thin slice of grilled chicken fillet. Tender and lean.

Liver wrapped in caul fat and grilled. Melts in your mouth and rich in flavor.

Marinated meat pieces grilled on a skewer.

Marinated lamb cubes grilled on a skewer. Tender and fragrant.

Grilled beef pieces on a skewer.

Marinated and grilled chicken cubes.

Grilled liver pieces on a skewer. Creamy texture.

Spicy merguez sausage skewers.

Large marinated lamb meat skewer. Generous portion.

Large marinated beef skewer.

Large marinated chicken skewer.

Large marinated veal skewer.

Grilled seasonal vegetables on a skewer.

Braised chicken thighs (Mardouma). Very tender and juicy meat.

Whole chicken braised, served cut. Ideal for sharing.

Slow-cooked confit lamb shank. The meat is melt-in-your-mouth and falls off the bone.

Half lamb shoulder braised. A convivial dish to share.

Whole lamb shoulder, slow-cooked for maximum tenderness.

Lamb chops tied together, roasted. Tender and tasty.

Large roasted lamb rack for four people.

Boneless and stuffed lamb thigh, then roasted.

Large stuffed lamb leg for four people.

Assortment of sheep's head (Bouzalouf) cooked Mardouma style and marinated. Gelatinous texture and rich flavor.

Whole roasted lamb, prepared by special order for large events.

Roasted kid goat meat on a spit or in the oven. Tender meat with a delicate flavor, served with garnishes.

Rice cooked with chef's spices and aromatics.

Stewed pepper and tomato ratatouille.

Mix of fresh sautéed vegetables.

Cut and sautéed potatoes, golden and crispy.

Pasta prepared with the sauce of the day.

Green beans sautéed with garlic and butter.

Creamy mashed potatoes.

Large portion of golden fries.

Medium portion of fries.

Omelette filled with fries. Simple and filling dish.

Enriched version of fries omelette, likely with meat or cheese.

Steamed semolina grains served with chicken and vegetables in sauce.

Couscous served with stewed beef.

Traditional couscous with lamb meat.

Couscous with grilled merguez sausages.

Couscous served with grilled lamb chops.

Kabyle couscous with steamed vegetables (amekfoul), served with fermented milk (lben).

Vegetable couscous without meat.

Royal couscous served with three types of meat (usually lamb, chicken, merguez).

Portion of couscous semolina only.

Couscous with braised meat (Mardouma).

Traditional Algerian pasta (fine strips) served with a white sauce with chicken, turnips, and cinnamon.

Zviti: traditional dish from Msila. Crushed flatbread with chili peppers, garlic, and tomatoes. Very spicy.

Dish of crumbled pastry leaves drizzled with a red sauce with chickpeas and chicken.

Chakhchoukha served with lamb meat.

Chakhchoukha served with beef.

Royal Chakhchoukha with three types of meat.

Pea stew (Jwaz) with stuffed artichoke hearts and minced meat.

Algiers dish (not to be confused with Turkish kebab): fried chicken then simmered in white sauce with fried potatoes.

Mthawam: meatball with garlic/almond sauce. Dolma: stuffed vegetables with minced meat stew.

Green olive and chicken tajine, creamy sauce.

Tajine with olives simmered with beef.

Olive tajine with minced meat balls.

White bean stew (Loubia) in tomato sauce.

Stewed lentil stew.

Shrimp sautéed in a pan, often with garlic and parsley.

Grilled shrimp.

Sautéed squid rings or pieces.

Grilled or fried sardines served with garnish.

Whole grilled sea bream served with garnish.

Grilled Sea Bass (Loup de Mer) with garnish.

Selection of fresh fish of the day according to the market.

Light caramel mousse (Caprice candies).

Coffee and mascarpone dessert.

Traditional custard tart.

Semolina cake soaked in syrup and flavored with almonds. Sweet and moist.

Traditional coffee or green tea infused with fresh mint and sweetened.

Sparkling orange drink with pulp.

Small bottle of water.

Large bottle of water.

Historic Algerian soda, often lemon-flavored (Selecto or Blanche).

Algerian soda in a can.

Large bottle of Algerian soda.

Creamy fruit smoothie.