The Brooklyn Paper
Share on TwitterTweet
Share on Facebook

Don’t miss our updates:

For some, a pot of chicken soup chases away the winter blues.

For others, only a plate of crusty-topped macaroni and cheese will do.

And then there are the tagine lovers, who can’t get through the season without lifting the clay lid off one of those stews and breathing in the meaty, spicy aroma. For them, there is Marrakech Moroccan & Mediterranean, a new restaurant that specializes in Middle Eastern and Moroccan fare.

The chef and co-owner of this Cobble Hill newcomer, which opened in November, is Bahija Elnourabit (pictured), who can’t serve a huge crowd with just six tables, but is already doing a brisk takeout business. In her romantic Hicks Street digs, where an ornate carpet hangs on one brick-colored wall, rustic red tiles cover the floor and candles flicker on the tables, she covers all the Moroccan bases with aplomb.

There’s the house specialty: the tagine, a lusty meat or fish stew served inside a conical clay pot. She offers couscous dishes, and of course, baklava.

Middle Eastern choices include spinach pies, all the wonderful salads and dips like the smoked eggplant spread, baba ghanoush, and hummus, the chickpea dip served with warm pita bread.

The restaurant doesn’t have a liquor license, so BYOB; there’s no corking fee.

Marrakech Moroccan & Mediterranean (144 Hicks St. between Union and President streets in Carroll Gardens) accepts cash only. Entrees: $10-$16. The restaurant serves lunch and dinner daily. Take out available in surrounding neighborhoods. For more information, call (718) 855-2633.

Updated 4:00 pm, November 10, 2010
Today’s news:
Share on TwitterTweet
Share on Facebook

Don’t miss our updates:

Reasonable discourse

Comments closed.

First name
Last name
Your neighborhood
Email address
Daytime phone

Your letter must be signed and include all of the information requested above. (Only your name and neighborhood are published with the letter.) Letters should be as brief as possible; while they may discuss any topic of interest to our readers, priority will be given to letters that relate to stories covered by The Brooklyn Paper.

Letters will be edited at the sole discretion of the editor, may be published in whole or part in any media, and upon publication become the property of The Brooklyn Paper. The earlier in the week you send your letter, the better.

Keep it local!

Stay in touch with your community. Subscribe to our free newsletter: