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New York City is sadly deficient in Moroccan restaurants. This serviceable Hell’s Kitchen boite provides a steam-table take on the cuisine, good enough it could satisfy a jones for North African cooking, while still falling far short of spectacular. Nevertheless, being able to eyeball what you’re about to order is a tremendous advantage here. Lamb and chicken tajines (braised stews) are readily available, but the oddball fish version is far more memorable, and every Friday there’s a couscous special, which has yet to be tried by us. The real value of this place for many diners lies in the glisteningly fresh salads, which run the gamut from authentically Moroccan to blatantly American.