Mourad Lahlou may be the only Moroccan chef in the country with one Michelin star, yet this is very much a neighborhood restaurant. Have the trio of spreads with a fragrant grilled flatbread and then his signature duck confit basteeya with a thin veil of sugar on top. You can have lamb a couple of ways. Most satisfying: the succulent braised lamb shank with barley and pumpkin. Another time the chef, author of "Mourad: New Moroccan" cookbook, might pair barley with prunes and saffron.
Connie Shung-Wang / Yelp
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