د.ع 4000
Fig Tagine by طارق الجزائري
The Fig Tagine dish is characterized by its sweet, salty taste. It is eaten after the main course. This habit is one of the traditions known to Moroccans - enough for two people and contains figs.
دج 1200
د.ع 500
Feast Bread by Djamila Mekki
Delicious Eid (feast) bread is made from high semolina, eggs, fat, and yeast - free from sugar.
دج 250
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".
