One of Al Khayma's signatures. Meat pieces (customer chooses beef or lamb at order) braise with prunes for sweetness and almonds for texture. The sauce thickens naturally from the meat's collagen and carries the flavors deep. The sweet-savory balance defines Moroccan cooking, and this version is textbook.
Tips from diners
Ask the server which protein is best today — the kitchen sources fresh, and some days the lamb is superior.
This tagine sits well on the stomach after lunch — it's rich but not heavy, with the sweetness providing balanced flavors.
The kitchen uses the same wood-fired oven for both tagines and pizza. This Margherita is made with fresh mozzarella, San Marzano tomato, basil, and top-quality olive oil. The crust has char but stays tender, and the toppings are balanced. It proves the kitchen's technique — both cuisines are treated with equal seriousness.
Tips from diners
If you're pizza-fatigued from Europe, try this before skipping pizza — it's different from typical Moroccan tourist pizza and shows real technique.
Light and vegetarian. The grain is fluffy and light, the vegetable broth aromatic with cinnamon and cumin. Seasonal vegetables (carrots, zucchini, tomatoes, cabbage, turnips, onions, chickpeas) are cooked until tender. It's substantial enough to be a main course but feels lighter than meat-based tagines.
Tips from diners
A complete meal on its own — no need to order sides to feel satisfied.
A fusion creation that works — thin crust topped with creamy labneh (which stays cool and tangy against the hot wood-fired crust), scattered with za'atar (a Middle Eastern spice blend of thyme, sumac, and sesame), and finished with olive oil. It's herbaceous and tangy, not heavy like cheese-based pizzas.
Tips from diners
A lighter pizza alternative — the labneh stays cool and tangy while the crust is hot and smoky. Different from anything else in the medina.
The lighter tagine option. Chicken thighs braise until they fall off the bone. Preserved lemon and green olives keep the sauce bright and tangy, while cumin, ginger, and paprika add warmth. It's less sweet than beef versions but deeply flavorful — comfort food that tastes simple but took hours to prepare properly.
Tips from diners
A lighter lunch option that still feels like a proper meal — good if you're not in the mood for heavier beef.
Al Khayma is unique in the medina for successfully merging two cuisines. The wood-fired oven serves both traditional Moroccan tagines (slow-cooked in clay pots) and thin-crust pizzas with Italian technique and local Moroccan ingredients. The rooftop offers views of Jemaa el-Fnaa square below and medina sprawl. The kitchen sources fresh produce daily from nearby souks and treats both tagines and pizzas as expressions of the same philosophy: quality ingredients, proper technique, slow cooking.
Can't decide between Moroccan and Italian? Order both — tagine and pizza are both wood-fired and arrive at similar times. Share and taste both traditions.
Reserve the rooftop for sunset — Jemaa el-Fnaa below lights up as dusk falls, and it's less crowded than the famous terrace restaurants.
The lunch crowd is lighter than dinner — easier to get a rooftop table and the pace is more relaxed.
Great for groups with mixed preferences — meat-eaters can order tagines, vegetarians can choose pizza or couscous, and everyone stays happy.
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