Cuisine:

• African
• Moroccan

Oum el Banine Description:
To enter, knock on the heavy wooden door, just as you would in Morocco. Maria Seguin, who used to teach in Fez, is no longer at this eatery. But her friend, Ahmed Termidi, continues to practice authentic Fassi cuisine, whose secrets he gathered from recipes from the last Arab palace cooks. Five types of couscous are on offer, as well as fourteen tagines (with olives and pickled lemons, peppers and tomato, zucchini and thyme, etc.). More rarely seen, but typically Moroccan, are brains in a piquant tomato sauce, spiced tripe, and calf's foot with chickpeas. For dessert, an almond cream b'steeya. Slosh it all down with a Beni M'tir from the Meknes region.


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