A crispy, thin pastry encasing tender shredded chicken with a subtle sweetness. The pie is finished with a dusting of powdered sugar, creating a balance of savory and sweet. The contrast of textures—crispy pastry exterior, soft filling—is a hallmark of well-made bastilla.
A showstopping tagine featuring beef in a complex sauce built on cumin, preserved lemon, and saffron. The flavors are bright, aromatic, and refined. The preserved lemon adds tang, the saffron brings floral notes, and the cumin ties everything together. A more complex alternative to the lamb tagine.
The signature dish. A bone-in lamb shank, fall-apart tender and aromatic, surrounded by sweet prunes and golden apricots. The sweetness of the fruit balances the richness of the lamb. Multiple reviewers call this out as a must-order. The tagine is slow-cooked to perfection, and the sauce is deeply flavored.
A satisfying and comforting soup that combines lentils, chickpeas, and cubed beef in a bright tomato broth. Spiced with warmth and herbs, harira is filling enough to serve as a starter or light main. It's the kind of soup that tastes like home-cooked Moroccan comfort food.
The standout dessert. Delicate sheets of crispy fried dough are layered with floral-perfumed custard, creating an elegant and memorable finish to your meal. It's stunning to look at and even better to eat—the contrast of textures and the aromatic custard make this a must-order dessert.
Dar Lbahja opened in 2025 as an Astoria comeback story. Chef Touria Lamtahaf, formerly of the beloved closed restaurant Dar Yemma, finally opened her own space—literally the House of Happiness. She recalls cooking for big family parties back in Marrakesh as a girl. The restaurant makes six varieties of bread in-house daily and serves generous portions of authentic Moroccan tagines, bastilla, and couscous in a homey space decorated with tapestries and Moroccan photographs.
The staff encourages generous ordering saying 'It's the Moroccan way.' Share multiple tagines—one lamb, one beef—and split. Portions are large and designed for sharing.
The restaurant makes six varieties of bread in-house daily. Ask which ones are fresh today and try several. The bread alone is worth a visit.
The atmosphere is homey and welcoming with Moroccan tapestries and photographs. Families pour fragrant mint tea, and you might catch Morocco national football on TV. It feels like eating in someone's home.
Do not miss jahwara if it's available—it's a signature dessert that shouldn't be skipped. Finish with mint tea and dwaz atay (cookies including melty ghriyba and biscotti-like fakas).
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