Ibn Battouta's novel spread
The food at Ibn Battouta, a Moroccan restaurant in Beijing, was all new to me.
For starters, we had crisp bread chips, red and green ones, in a beautiful small container called a tagine, a traditional Moroccan pottery-cooking dish. We tried a "kefta" beef tagine, with beef meatballs, well stewed, tender and tasty, which went well with a bowl of rice. The restaurant also serves lamb tagine with prunes and almonds, and fish tagine with spicy tomato sauce and potatoes.
Harira, Moroccan soup with lentils, chickpeas, fresh coriander and spices, went exceptionally well with the pitta bread. Two plates of brewatte, one shaped like Chinese spring roll, but another in triangular form, were great appetizers with lamb and chicken stuffing.
Besides beef tagine we had lamb couscous, with pieces of carrot, gourd, cabbage, chickpea and broad bean in it. It was light yet tasty.
To wind up the meal we had baklava, accompanied by Moroccan mint tea.
Indoors can seat just 20 people, while a small balcony and an outdoor space at the gate can seat another 20. The second floor is also small but cozy, with Moroccan style furniture, and Moroccan silver pots, cups, and plates displayed in a corner. The average bill is 80 yuan per person.
