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Aicha offers homey, full-flavored Moroccan cooking, served in a small storefront that has been painted peach and hung with glass Moroccan lanterns. The tagines, served in small versions of the conical pots they're named for, are mostly wonderful, especially the lamb shanks cooked with prunes, and the kefta tagine: small meatballs in a spicy sauce served with a soft-cooked egg. Grilled lamb merguez sausage comes with rice and salad. Another favorite is the meaty-tasty yet vegetarian white-beans tagine. There's no alcohol (Aicha is halal), but sweet mint tea is poured from little silver pots.
At Aicha, a modest new Moroccan restaurant on Polk Street, you'll get all the highlights you'd find on the menus of fancier North African places around town — garlicky dips; b'stilla, a pie stuffed with chicken; long-stewed tagines seasoned with... More »
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