Approaching and getting into Zoa Moroccan Kitchen area is a surreal experience, just about like staying whisked away to marketplace in Fez or Rabat, Morocco.
A patio with flower pots hanging overhead and a mix of modern picket accents, brightly-coloured murals and a corner desk subsequent to the window with legendary blue tiles give off both equally modern day and traditional vibes.
And which is accurately what Bella Restaurants Group CEO Youssef Nafaa has finished with the Zoa menu as effectively.
Nafaa brought Zoa to the Washington Avenue corridor in March of very last calendar year, giving Houstonians a probability to encounter dishes from his state of origin. His AZON Culinary Operates is also housed in the same creating.
All of its sandwiches are named right after Moroccan cities, and all are $8. All of the meat served at Zoa is halal.
The Casablanca is designed with lamb meshwi (skewers), cucumber, tomato, pickled red onion cabbage, white beans and garlic aioli. It is served with tactouka, a Moroccan salad with purple and eco-friendly peppers, tomatoes and olives.
The Rabat, a vegetarian choice, is centered all-around a potato cake and consists of fava bean hummus, cucumber, tomatoes roasted in chermoula (a mix of olive oil and spices like coriander and cumin) and harissa aioli. It also will come with zaalouk, a Moroccan eggplant salad.
The Tangier uses shrimp, cucumber, tomato, greens, pickled purple onion cabbage, tomato chermoula, cinnamon-roasted carrots and avocado yogurt speckled with mint zest.
The Kentira consists of beef kefta (meatballs), cucumber, tomato, pickled pink onion cabbage, tomato chermoula and red harissa, a Tunisian hot chili pepper paste.
The sandwiches are all obtainable as bowls, which is how I ordered the Marrakesh from Zoa.
The Marrakesh functions beef tagine, onions, greens, pickled cabbage and crimson onion, sweet potato and a household-made spicy inexperienced harissa.
The beef tagine was juicy and comprehensive of spices located in “ras el hanout”, Arabic for “top of shelf.” Cumin, coriander, allspice, ginger and saffron all converged to make a spicy marinade.
I also appreciated the sweet potatoes and the pickled cabbage and pink onions, supplying a sweet and sour equilibrium to the meal.
You can also customise your own bowl or sandwich choosing from the proteins referenced over and select from the next choices as bases: A Moroccan Pita, couscous, lentils, white beans, saffron rice, combined greens or a blend of brown rice, quinoa and fresh new mint.
Zoa has a number of vegetarian and gluten-no cost toppings and sauces to add as effectively, like a garbanzo bean salad, roasted and shredded beets, garlic aioli and lemon-infused olive oil.
The “Zoa Soon after Dark” menu enables guests to pick out two entrees (both a bowl or sandwich), two sides, two pastries and two beverages for $25 in between 7-9 p.m. Monday-Friday.
Brunch at Zoa is served from 10 a.m.-3 p.m. on Saturday and Sunday.
Zoa Moroccan Kitchen area
Tackle: 4710 Lillian St.
Dining Options: Dine-in, pickup
Several hours: 10 a.m.-10 p.m. Monday-Friday, 9 a.m.-10 p.m. Saturday-Sunday
Entrée prices: $8-$10
Senior price cut: No
Liquor: Of course
Wholesome solutions: Kale salad with tofu ($10)
Star of the exhibit: Marrakesh (beef tagine)