BETA
Carrot, Orange & Mint Salad
Fine carrot ribbons and juicy orange segments with mint, cumin and lemon. A crisp, bright small plate before a slow-cooked supper.
WARM SPICES, BRIGHT SALADS AND A TABLE TO SHARE.
Saffron Mosaic
A Moroccan-inspired menu of lemon-olive chicken, slow lamb, vegetable couscous and orange semolina cake. Original home recipes with room for every kind of supper.
Starters
5 dishes
Smoky Eggplant & Tomato Dip
Soft roasted eggplant folded into a thick cumin-and-tomato base, with a little smoked paprika and warm pita for scooping.
Harissa Cauliflower with Lemon Yogurt
Deeply roasted cauliflower with a late harissa glaze, set over cool lemon yogurt. A lively, gently spicy sharing plate.
Chickpea & Herb Fritters
Golden pan-fried chickpea patties with parsley, cilantro and cumin, served with lemon yogurt. These cooked-chickpea fritters are not traditional falafel.
Cucumber, Tomato & Green Olive Salad
A finely chopped salad with crisp cucumber, ripe tomato, green olives and parsley, dressed simply with lemon and olive oil.
Main dishes
11 dishes
Lemon & Olive Chicken with Couscous
Ginger-scented chicken thighs simmer with onions, green olives and fresh lemon. Fluffy couscous catches the golden sauce.
Apricot Lamb Tagine
A slow stovetop lamb braise with apricots, cinnamon and ginger, finished with sliced almonds and served over couscous.
Beef Kefta in Cumin Tomato Sauce
Small coriander-and-parsley beef meatballs cook in a warm cumin tomato sauce, with flatbread for scooping.
Chermoula Cod & Potatoes
Cod with a chopped cilantro, parsley, garlic and cumin coating roasts over thin potatoes and sweet peppers.
Saffron Shrimp & Pea Rice
A golden rice skillet scented with saffron and ginger, with peas, shrimp and a lemon finish.
Chicken & Almond Filo Pie
A savoury, cinnamon-scented chicken pie under crisp folded filo, with almonds, soft onion and a small touch of honey.
Seven-Vegetable Couscous
A generous plant-based platter of seven vegetables and chickpeas in ginger-scented broth, served with quick-cooking couscous.
Eggplant, Prune & Chickpea Tagine
Roasted eggplant, chickpeas and soft prunes in a cumin-cinnamon tomato sauce, with warm pita to scoop the glossy stew.
Lentil & Raisin Stuffed Peppers
Roast red pepper halves filled with lentils, rice, raisins and warm spices, baked over a light tomato sauce.
Harissa Squash & White Bean Bake
Tender roasted squash and white beans in a gently spicy tomato sauce, with cool lemon yogurt and warm pita.
Turkey & Date Skewers with Carrot Couscous
Paprika-and-cumin turkey skewers with dates added near the end, served with carrot couscous and a lemony yogurt spoonful.
Desserts
2 dishes
Orange & Almond Semolina Cake
A small square cake with fine semolina, almond flour and orange zest, finished with a light orange syrup and sliced almonds.
Cinnamon Baked Pears with Dates
Tender pear halves baked with cinnamon and a little honey, then filled with soft dates and walnuts and served with cool yogurt.
THE HOUSE APPROACH
Lemon & Olive Chicken with Couscous
“Let the onions soften, keep the herbs fresh, and bring the whole pot to the table.”
Nadia BenaliThe Saffron Mosaic menu
THE SPIRIT OF SAFFRON MOSAIC
A little place with a point of view.
Saffron Mosaic brings warm spices, fresh herbs and citrus to a Moroccan-inspired menu for home cooks. Slow braises share the table with bright salads, fragrant couscous and generous vegetable dishes. Start with carrot and orange salad, gather around lemon-olive chicken or a vegetable tagine, and finish with orange semolina cake.
Picture the roomOchre plaster, emerald tiles and a lively courtyard filled with warm light.