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Here's hoping Astoria's latest Moroccan restaurant lasts longer than the previous places did. Tajines are a strong point, especially the beef, which includes prunes, almonds, plenty of caramelized onions, and bones that ooze marrow. Flavored with olives and preserved lemons, the chicken tajine is almost as good, and so is the baba ghanoush, even though not part of the traditional Moroccan menu. The flaky filo pie called bastilla is stuffed with seafood, rather than the more-conventional chicken or pigeon, which is too bad. The staff is welcoming, and the premises comfy and well-decorated.
The cheerful, round-faced proprietor met us in the doorway, clasping his hands in front of him. "We're serving the fast-breaking meal of Ramadan," he said without a trace of discouragement. "Please come in and sit down!" Early Internet reports... More »
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