cooks. jamilla and fattima. it s chicken slow cooked in broth and spices, pulled and shredded and cooked in a reduced stock from the oil. this is folded with cinnamon then the whole lot is wrapped in a crepe-like dough. after baking to a golden crispiness, the final touches of dusting of even more cinnamon and sugar. it s got a sweet, savory thing going on. and it s quite tasty. 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. what was that first moment when you said i could live here? i m still quite unsure about that. i came here first in 1958. when it was quite different. everyone wore native dress, but
g.p., a trench frenchman who has his hands on a lot of businesses including a cafe in the casbah. an american, she s been here forever, led many lives, i gather, and occasionally translates books to english. and the dashing mysterious baron, an artist from chile who s been living and working in the casbah since an exit from puerto rico for reasons never fully explained. on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets. today made by gibbs full-time cooks. jamilla and fattima. it s chicken slow cooked in broth and spices, pulled and shredded and cooked in a reduced stock from the oil.
english, and the dashing and mysterious barron, an artist from chile, who s been living and working in the casbah since a hasty exit from puerto rico for reasons never fully explained. on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets. today made by gibbs full-time cooks. jamilla and fatima. it s chicken slow-cooked, pulled or shredded and folded into an egg mixture. cooked in a reduced stock from the boil. this is layered with blanched almonds, powdered sugar and cinnamon. the whole lot is wrapped in a crepe-like dough. after baking to a golden crispiness, the final touch is a dusting of even more cinnamon and sugar.
on a lot of businesses, including a cafe in the kasbah. years lived here, unknown. bianca, an american, she s been here forever. led many lives, i gather, and occasionally translates books from maghrebi to english, and the dashing and mistier use baron, 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. on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets. today made by gibbs full-time cooks. jamilla and fatima. the meat on this particular day is chicken, which is slow cooked
on a lot of businesses, including a cafe in the kasbah. years lived here, unknown. bianca, an american, she s been here forever. led many lives, i gather, and occasionally translates books from maghrebi to english, and the dashing and mistier use baron, 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. on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets. today made by gibbs full-time cooks. jamilla and fatima. the meat on this particular day is chicken, which is slow cooked in broth, pulled or shredded and