the kasbah. years living in tangier, unknown. bianca hamri, an american. she's been here forever, led many lives, i gather, and occasionally translates books from maghribi to english. and the dashing and mysterious baron de coqueiros gondareus, an artist from chile who's been living and working in the kasbah since a hasty exit from puerto rico for reasons never fully explained. [ laughter ] on the menu, bastilla. a meat or often pigeon pie, as traditional moroccan as it gets. today, made by gibbs' full-time cooks, jamila and fatomah. in bastilla, the meat on this particular day is chicken, which is slow-cooked in broth and 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.