Yesterday I went with my colleagues to Djerba la Douce on Danforth and near Coxwell. This is my first time trying North African food and everything was really good.
We had mint tea, calamari, shrimp and lamb sausage to start. I don't rellly like the mint tea because I am not a big fan of mint, but the other 10 people on the table love it. The appertizers all came with pita bread. The calamari was fresh and was chewy but not tough. The shrimp is a bit small for the price but the garlic sauce is so good with the bread. The sausages are amazing. Even the vegetables came with it was delicious. Potatoes, eggplant, cucumber and peper strips in spicy sauces.
Then the spot light was on the tajine. We ordered one lamb and chicken. Both were good. The meat were stewed until it fell off the bone. The vegetables soaked up all the meat sauce but was not mushy at all. The portion is huge. But we managed to clean up the plates with the bread. I think the bread is refilled for free, but I may be wrong because I didn't look at the bill in the end. This dish is comforting and is good for a cold day. One of us were not advanturous and ordered a chicken pasta that looked OK.
For desserts, we had homemade bacalave and seaseme roll. Both are excellent with the taste of honey and taste nothing like sugar. We also had a walnut stuffed pastry thing, but I forgot the name of it. These small puffs are also really good.
We were there for two and half hours and were all stuffed. The tajine is not on the menu listed on the web site. But if you call the owner, he will prepare one for you the night before. The owner is really nice. My sister and I wanted a mini tajine and asked him if we can buy one. He told us that the mini tajines are not for sale. We were so disappointed but he was so sweet that he just allowed us to take one. We offered to pay but he did not want to take our money. All in all, I like this small restaurant. The place were packed for the whole night and the owner cooked everything himself. I will definitely go back to try the coucous and crepe. Although I am not an expert of North African food, I still recommend it.