spices, pulled or shredded and then folded into an egg mixture, cooked in the reduced stock from the boil. this is layered with blanched almonds, powdered sugar, and cinnamon. and then, the whole lot is then wrapped in feuilles de brick, a crepe-like dough. after baking to a golden crispiness, the final touch is a dusting of even more cinnamon and sugar. it's got a sweet, savory thing going on. and it's quite tasty. >> blanca: if you get nervous when you go in a room and you touch the light switch and the lights don't come on, you shouldn't be in this country. >> anthony: what was that first mome when you said, you know, i could live here? >> christopher: oh, i'm still quite unsure about that. um, i came here first in 1958, when it was quite different. um, everyone wore native dress. but islam is still the throbbing motor of life here. i have very tender feelings for morocco and the friendliness and courtesy of the people and the
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