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
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
ج.م 100
Feast Bread by Djamila Mekki
Delicious Eid (feast) bread is made from high semolina, eggs, fat, and yeast - free from sugar.
دج 250
د.ع 500
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.
