Explore Le Trou au Mur and Veggie Tartare – A Luxury Moroccan Dining and Best Moroccan Summer Salad

Le Trou au Mur exudes a chic, laid-back, and intimate ambiance, once being one of Marrakech’s best-kept secrets in the medina. While now recognized by the world’s press as a must-visit destination, the restaurant continues to innovate by offering a selection of traditional Moroccan dishes that are often considered too complex by other establishments. Additionally, for those craving a taste of home, Le Trou au Mur presents a selection of international comfort food.

The lunch menu at Le Trou au Mur is crafted to be light and healthy, with the occasional exception. The terrace provides the perfect setting to pause and rejuvenate during your day in the Souks, being just a stone’s throw away from the Madrassa Ben Youseff and La Maison de la Photographie.

Le Trou au Mur features a unique dish on its menu called berkoukesh, a fresh Moroccan pasta. The restaurant emphasizes traditional dishes passed down through generations of home cooks, offering a selection not commonly found in other establishments. Additionally, Le Trou au Mur specializes in meshoui roast meats. Ascend the tiny staircase, and the terrace above the dining room unveils views to savor over the rooftops of the Kaat Bennahid quarter and the distant Atlas Mountains.

Veggie Tartare one of Moroccan Best Summer Salad

Ingredients:

• Blanched, peeled tomatoes
• Avocado
• Slaoui zucchini
• Toasted bread cubes
• Boiled white Beldi egg
• Beldi crispy yolk

Instructions:

How to Prepare:

1. Begin by blanching a tomato, peeling off the skin, and slicing it. Marinate the slices with salt, pepper, and basil for a few minutes.
2. Take the slices of slaoui zucchini and marinate them in a vinaigrette and herb sauce.
3. Slice avocado and marinate with oil, lemon, salt, pepper, and basil.
4. Marinate boiled egg whites with olive oil, capers, salt, pepper, basil, and chives for a few minutes.
5. Add steamed couscous to the mix.
6. Cut the white boiled egg with a knife and place it between layers.
7. Introduce cubes of baked crispy bread.
8. Cook the yolk for a few seconds with bread crumbs.

Wine Pairing:
2017 Laroque, Rose or Gris from Beni M’tir, Morocco. This clean rose boasts a solid fruit-forward nose and a high mineral finish, making it an excellent complement to the vibrant flavors of the dish.

In conclusion, the Veggie Tartare presents a delightful fusion of fresh and marinated vegetables, bringing together diverse textures and flavors in a visually appealing dish. The thoughtful combination of blanched tomatoes, marinated zucchini, creamy avocado, and seasoned boiled eggs, accompanied by the crunch of toasted bread cubes and the richness of a Beldi crispy yolk, forms a harmonious medley.

The layering of ingredients and the meticulous marination process elevate this dish to a culinary masterpiece, showcasing a balance of tastes and a celebration of vegetarian goodness. The addition of steamed couscous further enhances the wholesome nature of the Veggie Tartare.

To complement this vibrant creation, a wine pairing suggestion is provided – the 2017 Laroque, Rose or Gris from Beni M’tir, Morocco. Its clean rose profile with a robust fruit-forward nose and a high mineral finish harmonizes well with the diverse and flavorful elements of the dish.

Whether enjoyed as a light lunch or a refreshing appetizer, the Veggie Tartare not only caters to the palate but also offers a feast for the eyes. This recipe is an ode to creativity in vegetarian cuisine, proving that plant-based dishes can be as indulgent and satisfying as their meat counterparts.