g.p., a frenchman who has his hands on a lot of businesses. including a cafe in the kasbah. years living in tangier, unknown. an american, she s been here forever, led many lives, i gather, and occasionally translates books from magrabbi 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 and spices, pulled or sredded, and then folded into
an american, she s been here forever, led many lives, i gather, and occasionally translates books from magrabbi to english. and the dashing and mysterious 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 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.
than a decade. gp, a frenchman who has a hand on a lot of businesses, including a cafe in the kasbah. years lived here, unknown. an american, she s been here forever, led many lives, i gather, and occasionally translates books from magrabbi 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. 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
including a cafe in the kasbah. years lived here, unknown. an american, she s been here forever, led many lives, i gather, and occasionally translates books from magrabbi 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. it s chicken slow-cooked, pulled or shredded and folded into an
years lived here, unknown. bianca, an american, she s been here forever, led many lives, i gather, and occasionally translates book from magrabbi to english. and the dash iindashinging b 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. 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