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A Thousand Flavors on a Thousand Different Days
Many experts consider the Moroccan diet to be one of the healthiest cuisines on Earth; one instinctively
combining Morocco's bounty of natural, fresh, and seasonal provisions with its skillful spicing traditons (resulting from
its favored location along the ancient trade routes). This sensory tapestry was once referred as, "A thousand flavors
on a thousand different days". So when you dine at Mataam Fez, part of the excitement will be the anticipation that
our dishes will be slightly and purposely different each and every time!
All Dinners Include:
Wedding Soup, Assorted Moroccan Salads, B'stella Pastry, Your Choice
of Entree, After Dinner Tea and Dessert!
CHICKEN
Lemon and Olives
Long, slowly cooked cornish hen in ginger and lemon sauce; garnished with preserved lemons and green cracked
olives.
Honey and Almonds
After braising, the cornish hen is glazed with honey and our secret 30-spice blend of "ras el hanut"' then
topped with whole roasted almonds.
Hot and Spicy
A split roaster, oven baked in a hot and spicy moroccan sauce.
FISH & SEAFOOD
Seasonal Fish Specialty
Morocco is blessed with the bounty of bgoth the Mediterranean and Atlantic, and abounds with creative and
seasonal variations -inquire about today's feature.
BEEF
Brochette
Ample pieces of sirloin marinated and grilled. Served on a bed of cous cous, and topped with raisins
and almonds.
LAMB ROCS
For these dishes we use carefully selected and trimmed whole lamb, out of which we craft what are known
in Morocca as lamb "rocs -variable sized chunks, braised slowly and in a "special" way, with bay leaves, turmeric, pepper
corns and safflower petals (among ohter spices). This brings about the deliciacy of flavor which our lamb displays.
with Artichoke
Rocs together with whole fresh artichoke prepared to merge the flavor of the artichoke with our own spices.
with Honey and Almonds
Rocs dipped in a honey sauce made with "ras el hanut," and topped with whole roasted almonds.
with Apricots
Prepared like lamb with honey and almonds, and served with halved apricots.
with Onions
For the lamb purist, Lamb otherwise unadorned, save for sauteed onions.
with Eggplant
The same lamb, but paired with sauteed, breaded slices of eggplant.
GRILLED LAMB
Brochette
Generous and flavorful nuggets cut from the most tender part of the leg; treated to a marinade featuring
cumin, coriander and onions. The nuggets are then skewered, grilled and served with cous cous topped with raisins and
almonds.
COUS COUS
National Dish of Morocco
This cherished nutritional staple of Morooco is sometimes referred to as "Moroccan pasta." Cous cous is
not a pasta at all, but the craked heart of durham wheat, prepared by soaking and steaming the grain. It is served as
a bed of cous cous with lamb or chicken in the center, and is topped with an array of seven large-cut garden vegetables.
It is then garnished with raisins and garbanzos and served with our own harisa hot sauce on the side -cous cous. "Fez style"
UNIQUE
Quinia
Fresh rabbit pieces, deeply flavored with our original Moroccan spice combination of whole cinnamon, paprika
and complemented by gfarlic and cayenne pepper.
VEGETARIAN
Vegeterian Cous Cous
Our feature vegetarian entree, with large cuts of seven fresh seasonal vegetables nestled atop a bed of
cous cous, garnished with raisins and garbanzos, and served with our hot and spicy harisa on the side.
Artichoke M'kally
A whole artichoke with a side of vegetables, topped with preserved lemons and green olives.
Vegetables M'hammer
Fresh garden vegetables sauteed and seasoned, your choice of mild or spicy.
NIGHTLY SPECIAL
Includes soup, salads, B'stella, featured entree, "Fez style," cous cous, tea and dessert (serves one person)
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