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Moroccan food in Philly?

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humanperson Dec 13, 2011 08:06 PM

Hi there,
I used to like Marrakesh Express for Moroccan food in Philly, but it's closed now, as well as Argan. I know of Marrakesh and Fez, but I'm just interested in good food without gimmicks...

Does anyone have any suggestions for a good lamb tagine in the city? Should I consider Marrakesh or Fez?

Thanks!

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    Unkle Al RE: humanperson Dec 14, 2011 01:58 PM

    I have always liked Marrakesh a lot. I lived in Morocco for quite some time, it has a very Moroccan aura and the food, I think, is good.

    1 Reply
    1. re: Unkle Al
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      humanperson RE: Unkle Al Dec 14, 2011 03:45 PM

      Thanks Al,
      I suppose I'll reconsider Marrakesh. I guess I was a little wary of all the attention to atmosphere and the unusual menu style. But if the food is good... that is the most important thing. I'll give it a shot sometime.

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      Bob Loblaw RE: humanperson Dec 14, 2011 05:12 PM

      It's been years since I've eaten at Marrakesh. I woulnd't say it's gimmicky, but i could see why someone else would. i liked the food. it's not someplace i could see eating often at, given the limited choices and the long meal time.
      moroccan might be my favorite cuisine ever - i got into it while living in france - but i've mostly given up on eating it regularly while in philly. i have taken to making moroccan (or maybe just moroccan-ish) meals at home, which have been quite good, as long as i stick to tagines. would be nice to get a good bastilla, though.

      1 Reply
      1. re: Bob Loblaw
        The Chowhound Team RE: Bob Loblaw Dec 15, 2011 08:33 AM

        We've split some discussion of making tagines at home to the Home Cooking board, here: http://chowhound.chow.com/topics/8232... .

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        Chefpaulo RE: humanperson Dec 16, 2011 12:43 PM

        Wow, Fez. In the late 80's and early 90's, our local troupe of Hounds would cram into the corner canopy table on Halloween night for devouring the 9-course Moroccan feast, dancing with the belly dancers and watching for the best costumes to come in. It was a must do for about eight years but then we noticed the quality took a nose dive. Too bad. We loved the bastilla to the point of digging into 400 degrees of sweet crusted pate and abrading our fingerprints. After the minted tea, it was off to South Street. Thanks for the memory.
        CP

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