Restaurant Zagora

Rhizlane your hostess offers you a wide selection of traditional homemade meals with fresh
vegetables from the souk. Naturally, Rhizlane remains at your disposal to prepare any meals
which you would like, even if it not included on the menu, just remember to tell her
beforehand. She will be pleased to serve you as she can. Don’t hesitate to visit the
kitchen, just to watch your meals while being prepared, or to learn how to do it.

Menu:

• First course :
>> Assorted salad : 20dh/2Euros
>> "Petite Kasbah" salad : 25dh/2.5Euros
>> Vegetable Soup : 30dh/3Euros

• Meals :
>> Omelet : 20dh/2Euros
>> Tagine of beef : vegetables / prunes / raisins : 60dh/6Euros
>> Tagine of chicken prepared with citrus : 55dh/5.5Euros
>> Tagine of turkey : 55dh/5.5Euros
>> Tagine of rabbit : 70dh/7Euros
>> Tagine of fish : 90dh/9Euros
>> Couscous, classic or vegetarian : 60dh/6Euros
>> Kebab : beef/ chicken / turkey : 60dh/6Euros

• Made-to-order:

>> Tanjia [5] : 80dh/8Euros

>> Mrouzia [6] : 80dh/8Euros

>> Tfaya : [7] : 80dh/8Euros

>> Pastilla [8] : 80dh/8Euros

• Desserts :
>> Assorted fresh fruits : 25dh/2.5Euros
>> Fruits salad : 20dh/2Euros
>> Moroccan pancake : Chocolate or banana : 30dh/3Euros
>> Moroccan pastries : 30dh/3Euros

• Drinks :
>> Mineral water : 10dh/10Euros
>> Tea or coffee : 8dh/8Euros
>> Verbena : 8dh/8Euros
>> Orange juice : 10dh/1Euro
>> Beet juice : 20dh/2Euros
>> Carrot juice : 20dh/2Euros
>> Cucumber juice : 20dh/2Euros

Footnotes
[1] "Tanjia ou Tangia, like the Tajine, « tangia » means, in the same time, the container
and the content and exists in various regional sorts. Tangia is a meal cooked with little
liquid. It takes a long time, “à l’étouffée”, in order to let all ingredients melt together
and keep their flavours.

[2] Mrouzia is one of the most important meals in Moroccan cooking. It is a sort of Tajine,
i.e. a hot-pot, traditionally cooked in a dish made in terra-cotta, also called Tajine.
This type of Tajine is the traditional meal for the Aïd el-Kebir occasion. The Tajine
Mrouzia is a sweet/salty meal, where sweet flavours of honey et cinnamon prevail, their
taste being balanced by “Ras el hanout” spices .

[3] "Tfaya" is a tajine of beef, prepared usually for special events, especially weddings,
made of beef hock, slowly cooked in a dressing of caramelized onions, wich gives the meal a
unique flavour. Tfaya is served with hard boiled eggs and roasted almonds.

[4] "Pastilla is a Moroccan specialty dinner, which became meanwhile a well-known Moroccan
meal", a kind of flaky pastry, prepared from onion, chicken, guinea fowl or seafood,
coriander, hard boiled eggs, almonds, sweet/salty melted components, with a flavour of
cinnamon. It is a meal prepared for special events, served in the beginning.

[5] "Tanjia ou Tangia, like the Tajine, « tangia » means, in the same time, the container
and the content and exists in various regional sorts. Tangia is a meal cooked with little
liquid. It takes a long time, “à l’étouffée”, in order to let all ingredients melt together
and keep their flavours.

[6] Mrouzia is one of the most important meals in Moroccan cooking. It is a sort of Tajine,
i.e. a hot-pot, traditionally cooked in a dish made in terra-cotta, also called Tajine.
This type of Tajine is the traditional meal for the Aïd el-Kebir occasion. The Tajine
Mrouzia is a sweet/salty meal, where sweet flavours of honey et cinnamon prevail, their
taste being balanced by “Ras el hanout” spices .

[7] "Tfaya" is a tajine of beef, prepared usually for special events, especially weddings,
made of beef hock, slowly cooked in a dressing of caramelized onions, wich gives the meal a
unique flavour. Tfaya is served with hard boiled eggs and roasted almonds.

[8] "Pastilla is a Moroccan specialty dinner, which became meanwhile a well-known Moroccan
meal", a kind of flaky pastry, prepared from onion, chicken, guinea fowl or seafood,
coriander, hard boiled eggs, almonds, sweet/salty melted components, with a flavour of
cinnamon. It is a meal prepared for special events, served in the beginning.