Mozaic Cafe Moroccan Restaurant in Manchester
- Serving:
- Serving Ashton Under Lyne, East Manchester
We provide delicious and authentic Moroccan and Arabic food. We have a Middle Eastern Restaurant bases in Ashton Under Lyne, East Manchester
Profile
A variety of meat, fish and vegetarian dishes are freshly prepared every day by our Moroccan chef to eat in or take away.
About Us
Abdeljalil, known to everyone as AJ, came to England from Morocco about six years ago with his wife Esther who was born and brought up in Stockport.
After working in a variety of top restaurants around the Manchester area, AJ has realised his long-term ambition to run his own delicatessen and cafe. He is passionate about Mediterranean cuisine and prepares a variety of fresh dishes every day for either take away or to eat in.
He offers a range of hot and cold drinks, including authentic Moroccan mint tea. Outside functions can be individually catered for on request.
Recent Reviews
Here are some recent reviews from customers & visitors to Cafe Mozaic.
John & family wrote to us after their recent visit:
'We write to thank you very much for the lovely lunch we had at Cafemozaic today. This was our first visit to Cafemozaic and you did the three of us proud. We had the humous and khobz, then the meze starter and then the mixed meat meze for our main. There was nothing we disliked everything was very tasty. My wife and daughter said that your tiramisu was excellent and you even brewed your mint tea for us. You serve excellent food AJ and give excellent service and we will certainly recommend you to our friends and we will return.'
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North West Caterer
'AJ ensures that the food is always the focus of the experience and encourages those new to the cuisine to try a "mezze" starter containing dishes such as tabouleh, green beans with walnuts, spicy carrots and humus, followed by a main such as lamb skewer, falafel or halloumi cheese served in an Arabic flat bread wrap or with saffron rice.
Since opening Café Mozaic they have extended the menu range to cover other Mediterranean dishes especially Lebanese and also branched out into functions and a wholesale food service.'
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Eat Out Eat In
'The bill came to around £15, which we thought was excellent value: 1 starter, 2 main courses, and 2 hot drinks. We were stuffed!
We even bought the favourite green bean salads and some houmous to take away for lunch the next day.'
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Urbanspoon Manchester
'Excellent food, try the chef's special for a taste of everything - sublime. Friendly owner and great prices too.' - James
'Been here about 3 or 4 times. I love this place and the food is great. Really authentic and also good value wether sitting in or taking out. I found the staff and the owner very friendly. I wish it could stay open late and there would actually be somewhere nice to go in the evening in Ashton.' - Stuart
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Tameside Citizen
'Having recently visited Café Mozaic I can say I was impressed with the food on offer and the service offered by the staff. The atmosphere in Mozaic could be described as informal and friendly. If you are new to Moroccan cuisine the proprietor will happily talk you through the dishes on offer.'
Among other cities, Mozaic Cafe Moroccan Restaurant in Manchester may serve the following areas: Manchester, Ashton Under Lyne, East Manchester, Tameside
Gallery
Tagine of Lamb & Prunes
Moroccan Jews serve this dish to celebrate the New Year as the sweetness of the dish symbolizes their hope for sweetness in the forthcoming year.
TIP - It can be made the day before an event & re-heated just before the party.
This recipe explains how to cook the dish using the traditional ceramic tagine pot (see pictures in the banner headline above) as this provides better results, but you can use a pressure cooker or a casserole.
Preparation Time: 15 minutes
Cook Time: 3 hours
Serves: 4 to 6
Ingredients:
• 2 lb. (about 1 kg) tender lamb, cut into three inch pieces
• 2 medium onions, grated or very finely chopped
• 3 cloves garlic, finely chopped or pressed
• 3/4 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon ginger
• 1/2 teaspoon saffron threads, crumbled
• 1/2 teaspoon turmeric
• 1 or 2 sticks of cinnamon
• 1/4 cup olive oil
• 1/4 cup butter or vegetable oil
• Handful of coriander sprigs, tied together into a bouquet
• 1/2 lb. (about 1/4 kg) prunes (Stone-in prunes tend to hold together better.)
• 1 tablespoon honey
• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon toasted golden sesame seeds (optional)
• Handful of fried blanched almonds (optional)
Preparation:
Slice one of the onions & layer the onion rings on the bottom of the tagine.
Finely chop the other onion & mix with the meat, garlic, oils & spices, & place on the onion rings
Add 2 1/2 cups of water, cover, & place the tagine on the hob over a medium heat.
Allow the tagine to reach a gentle bubbling boil (may take a while), & then reduce the heat & simmer.
Allow the tagine to cook for 2.5 hours, then add the prunes & honey, sugar & cinnamon & simmer for a further 20 minutes, or until the meat is very tender (i.e. falling off the bone) & the liquids are reduced.
Remove & discard the coriander sprigs.
Serve: In the tagine pot. Garnish with fried almonds &/or sesame seeds for extra flavour & wow factor to impress your guests!
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