"The tagine reigns supreme at Dar Yemma. Six lead the menu — kofta in tomato sauce, beef with peas and artichoke, chicken with olives and preserved lemon, lamb with prunes, shrimp, and fish. Each one is presented in a steaming clay pot with bread. Served in traditional Moroccan style, the couscous is doled out separately to stand in its own right. The royal couscous, for instance, indulges with merguez sausage, lamb, free-range chicken, chickpeas, and currants." - Caroline Shin, Robert Sietsema
