Mansouria
Generally accepted as the queen of Moroccan cooking (she’s published half a dozen cookbooks), Fatéma Hal rules supreme in the kitchen of this elegant restaurant. Naturally, it offers a wide variety of delicious couscous dishes, garnished with fragrant broths and grilled meats, but the real treat here are the tagines, or stews, like the one with chicken and walnut-stuffed figs, or another with lamb, eggplant, and preserved lemons. One dish, La Mourouzia, is prepared from a 12th-century recipe featuring lamb seared in real ras al hanout—an intense mixture of 27 spices—and stewed in honey, raisins, and almonds.
Generally accepted as the queen of Moroccan cooking (she’s published half a dozen cookbooks), Fatéma Hal rules supreme in the kitchen of this elegant restaurant. Naturally, it offers a wide variety of delicious couscous dishes, garnished with fragrant broths and grilled meats, but the real treat here are the tagines, or stews, like the one with chicken and walnut-stuffed figs, or another with lamb, eggplant, and preserved lemons. One dish, La Mourouzia, is prepared from a 12th-century recipe featuring lamb seared in real ras al hanout—an intense mixture of 27 spices—and stewed in honey, raisins, and almonds.
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