DZIRIA RESTAURANTS

A salad made of various fresh vegetables, often lettuce, tomatoes, and cucumbers. Light and crisp. Perfect for starting the meal with freshness.

Salad of tomatoes, cucumbers, onions, and peppers cut into very small cubes. Dressed with olive oil, lemon juice, and fresh herbs. A very refreshing and colorful starter.

Thin and crispy brick pastry sheets filled with a savory mixture, folded into a triangle or cigar shape and fried. Very crispy texture on the outside and soft on the inside. Eaten hot, often with a squeeze of lemon.

A fried brick pastry sheet containing a whole egg, often with a bit of tuna or parsley. The egg yolk usually remains runny while the brick is crispy. A classic of Maghrebi cuisine.

Traditional red soup based on tomatoes, vegetables, and fragrant spices like coriander. Prepared either with crushed green wheat (frik) or vermicelli. A rich, comforting, and slightly spicy soup.

Salad of grilled peppers and tomatoes, peeled then chopped together. Seasoned with garlic, olive oil, and spices, often a little spicy. Melting texture with a characteristic smoky flavor, enjoyed with bread.

The chef's special dish of the day, based on inspiration and market products. A varied option to discover the restaurant's homemade cuisine.

Chicken stew simmered for a long time with olives and preserved lemon. The sauce is creamy and flavored with mild spices (ginger, turmeric). The meat is very tender.

Veal stew accompanied by seasonal vegetables such as artichokes and peas. Slow-cooked to blend the flavors of the meat and vegetables in a savory sauce.

Minced meat balls (beef or lamb) cooked in a rich and spicy tomato sauce, often with poached eggs on top. A hearty and flavorful dish.

Sunday specialty, likely fine semolina dumplings served in sauce or as an accompaniment to a saucy dish. Unique and consistent texture.

Simple dish combining a fluffy omelette and fries. A comforting and quick meal.

Traditional tripe stew (Dwewara) simmered in a spicy tomato sauce. Tender texture and pronounced flavor, typical of Algerian family cuisine.

Stew of dried white beans (loubia) cooked with veal pieces in a tomato sauce. A hearty and warming winter dish.

Lentil stew with veal and aromatics. Rich in iron and very flavorful, with a thick sauce.

Variation of tchektchouka (simmered pepper and tomato mix) enhanced with sautéed chicken livers. Blend of melting textures and rich flavor.

Potato slices baked in the oven, melting and golden. Served with a choice of meat depending on availability. Gratinéed and family-style dish.

Oven-roasted veal slices, served with homemade mashed potatoes. Tender meat and creamy accompaniment.

Steamed wheat semolina, served with vegetables, a fragrant broth, and spicy grilled merguez sausages. A complete and emblematic dish.

Fine and airy semolina served with tender chicken and vegetables in a flavorful broth. Lighter than red meat versions.

The classic version with simmered veal pieces, served with semolina and vegetables (zucchini, carrots, turnips). Savory and tender.

Couscous served with lamb, the traditional meat for this dish, lending a rich and deep flavor to the broth and semolina.

The most generous version of couscous, generally including several types of meat (often lamb, chicken, and merguez). Ideal for big appetites.

Sandwich made with artisanal round flatbread, filled with your choice of filling, omelette, and cheese. Soft bread and generous filling.

Popular sandwich filled with fries and omelette. Simple but very filling. Option to add meat for more flavor.

Revisited version of the taco (often French Tacos style), wheat tortilla filled with meat, fries and cheese sauce, grilled. Crispy and melting.

Traditional layered crepes made from semolina (Mhajeb), stuffed with a tomato and onion mixture, sometimes spicy. Texture that is both crispy and soft.

Burger prepared not with a classic bun but with Matlou3 bread, an Algerian leavened bread cooked on a griddle. Very soft and airy bread.

Savory filled pastries (similar to empanadas), often made with an oil-based or puff pastry. Baked, golden, and crumbly.

Meal deal including a sandwich with fries and a drink. A complete on-the-go meal.

Traditional flatbread made from semolina, cooked on a griddle. Dense and flavorful, it perfectly accompanies saucy dishes.

Whole wheat version of the traditional flatbread. Higher in fiber, with a more pronounced cereal taste.

Maghrebi doughnuts made from fried leavened dough. Spongy, airy, and crispy texture. Delicious plain or dipped in honey or sugar.

Square layered crepes made with semolina, cooked on an oiled griddle. Texture that is both crispy and elastic. Can be eaten sweet or savory.

Assortment of fine traditional pastries (makroud, gazelle horns), often made with almonds, honey, and orange blossom water. Rich and fragrant sweets.

Fresh and creamy layered dessert, alternating coffee-soaked biscuits and mascarpone cream. Sweet and smooth.