A vaulted tunnel sets you down in a corner of Morocco, complete with imported floor tiles and inlaid chairs. The fixed-price menus are a veritable banquet; ordering à la carte, though, offers more flexibility. The salads are quite different from the local Arab meze, but don't miss the harira soup of meat, chickpeas, and lentils flavored with cumin, or the pastilla fassia, phyllo dough stuffed with almonds, cinnamon, and Cornish hen (vegetarian versions are usually available). The tagines, or Moroccan stews, are excellent, but the house specialty is the more expensive roast baby-lamb shoulder with almonds, served on couscous. Finish with refreshing mint tea (served with fine ceremony) and the wonderful toubkal delight, sweet phyllo dough with cinnamon and almond milk.
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