Tagines, couscous, bastilla — the Moroccan table

Order like you mean it

Start with mezze served with pita — hummus, falafel and tahini, matbucha, babaganoush, spicy carrots, tabouli — or the hummus platter with chickpeas and schug. Then the tagines: chicken or lamb shank over rice or couscous, finished with one of four sauces. The Mogador couscous piles seven vegetables, chickpeas, caramelized onions and raisins; the bastilla is a festive filo pastry of chicken, almonds and spiced onions with casablanca sauce. From the grill: kefta and chicken kebabs, merguez sausage, and a mixed grill with herbed rice, vegetable skewer and pickled red cabbage.