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Enter a room that resembles a tent, recline on regal pillows, and watch course after luscious course emerge from the hidden kitchen. Couscous, eaten with the hands, is the humble star of Moroccan cuisine; here you can get it topped with chicken, lamb, or vegetables. The latter two choices are best, since b'steeya royale is a must: A buttery pastry (not unlike phyllo) is wrapped around delicately spiced chicken and toasted almonds. The plate is ringed with powdered sugar, begging the question: sweet or savory?
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