Est.

2009

Tea in Sahara

Moroccan Café

Welcome to
Tea in Sahara by Mohamed Sefiani

Through this doorway, anyone can step into Morocco. The authentic mint tea, eclectic music and traditional Moroccan recipes evoke cafés along the wandering streets of Rabat. Tea in Sahara hopes to share this glimpse into Moroccan culture with you.

Brunch

  • BOUZROUG

    Mussels in a sharmoula sauce.

  • TORTILLA DE PATATAS

    a potato, onion and garlic omelet. also called the Spanish omelet. very popular as a breakfast or tapas in Andalucia and northern Morocco.

  • CHAKCHOUKA

    2 eggs fried over mixed peppers in a tomato sauce.

  • FOULE

    A cooked fava beans stew topped with tomatoes, onions and lemon juice. Perfumed with coriander and cumin. a traditional Palestinian recipe.

Specials

  • TAJINE

    a traditional stew made with lamb, chicken or fish. today's tajine is called Mrouzia. a sweet and salty lamb shank stew cooked with honey, Ras el hanout and apricots.

  • SOUP OF THE DAY

    Bissara. a hearty lentil soup. good for breakfast or lunch.

  • CHURROS

    a fried-dough pastry we serve with a side of Nutella.

The Experience

the tea

The cuisine

The Vibe

Meet a Moroccan

Morocco is an ethnically diverse country with a rich culture and civilization. Moroccan cuisine reflects the centuries-long interaction between Morocco and the outside world. Berber, Arab, Moorish, European and Mediterranean dishes all influence the tastes and textures of Moroccan cuisine.