Rayah

Msemen

Griddle-fried Moroccan flatbread, laminated into flaky layers with a crispy exterior and chewy pull — best eaten warm with honey and butter

Baghrir

The classic Moroccan thousand-hole semolina pancake, light and spongy with a characteristic honeycomb surface that soaks up accompaniments

Moroccan Mint Tea

Traditional loose-leaf gunpowder green tea steeped with fresh mint and poured from height for a gentle froth — the anchor of any visit

House Pastries

The rotating case of Moroccan sweets — chebakia, ghoriba, and almond-filled bites that hit the right balance of honey and spice without being cloying

Harira

The hearty tomato, lentil, and chickpea soup that is Morocco's most comforting dish — warming and well-spiced when it's on the menu