Sultans Meshoui at Blue Fez brings seasoned lamb, beef, chicken and merguez into one dish with grilled vegetables and chermoula sauce. Its defining feature is the selection of meats: the plate offers several distinct savoury components together.
View Sultans Meshoui in the menu
Lamb, beef, chicken and merguez
Seasoning gives the four meats a shared savoury setting. Their own flavours remain relevant, making the selection appealing for the differences within it as well as the broad range of choices.
Merguez makes the selection more varied in form as well as flavour. The sausage offers a compact component alongside the other meats, giving its own distinct texture to the combination.
Lamb, beef and chicken have different savoury characters, giving the selection more range than several pieces of the same meat. Lamb's characteristic flavour can stand apart from beef's deeper meat notes, while chicken introduces another point of comparison. Their presence together makes this a choice for someone interested in variety within the main itself, rather than only through its accompaniments.
Merguez adds a sausage component to that selection. Its form changes the texture encountered beside the other meats, giving the plate another kind of bite. That distinction is part of the appeal of the combination: there are several ways to follow a savoury appetite, with the different meats retaining their own places in the meal.
The selection can be approached by noticing each meat individually, then gathering it with some sauce or vegetables. This allows their differences to remain clear before the accompaniments change the balance. A diner who often finds several meat choices equally tempting may appreciate having those contrasting flavours within the same dish, with a common accompaniment connecting them.
Vegetables and sauce around the meats
The vegetables contribute a different kind of cooked flavour. Their grilled preparation makes them relevant to an appetite for that method alongside the attraction of the meats and their common sauce.
Chermoula sauce accompanies the selection, creating a shared element across components that otherwise have different flavours and textures. It offers a way to gather the meats and vegetables within the same overall dish.
The vegetables also give the meal a change of emphasis. Moving from a meat-focused bite to one with vegetables can make the variety more noticeable, without requiring the plate to be approached as a series of separate courses.
Grilled vegetables bring another preparation and another set of flavours around the meats. Grilling can develop flavour at a vegetable's surface, giving its natural sweetness or savouriness a different expression. Their role is therefore more specific than simply adding a vegetable component: they introduce another texture and a different kind of interest beside the meat selection.
Chermoula gives the combination a shared sauce. A little gathered with one meat can offer a different balance from the same sauce accompanying another, making comparison part of the eating experience. The vegetables can meet it too, allowing several components to share a common setting while their individual flavours remain relevant throughout the course.
This makes Sultans Meshoui particularly worth considering when variety is part of the appetite. The pleasure is not limited to identifying a favourite meat at the start; it can come from moving between them with different amounts of vegetables and sauce. The plate offers several related savoury experiences rather than asking one central ingredient to hold all the attention.
Sultans Meshoui suits an appetite for several meats in one meal. Lamb, beef, chicken and merguez offer different savoury characters, with grilled vegetables and chermoula alongside them.