Or two goat so if he has another year or two left goat so if he has another year or two left in goat so if he has another year or two left in him, goat so if he has another year or two left in him, give - goat so if he has another year or two left in him, give the i or two left in him, give the fans or two left in him, give the fans what or two left in him, give the fans what they or two left in him, give the fans what they want. - or two left in him, give the fans what they want. the i or two left in him, give the fans what they want. the club throu . h fans what they want. the club through to fans what they want. the club through to the fans what they want. the club through to the second - fans what they want. the club through to the second round i fans what they want. the clubl through to the second round of the fifa world cup in morocco after beating oceana champions auckland city in tangier. they qualified as runners up last season and the african champions league and
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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.
You can still find the magic. anthony: the market, or souk, in tangier, is one of the best in all morocco. the food stalls and vendors are still pretty impressive. wander the markets long enough and you re sure to stumble across the unexpected. hooves? sure. how about a lamb s head? here, nothing goes to waste. charbroiled to crispy burnt perfection, the meat is scraped off and served on a crusty lunch bread. not so adventurous? the grand socco s indoor market offers a variety of smoked, cured, and fresh meat. it smells good in here. this stuff looks good. oh, i ve heard this cheese is amazing. cherie: it s good, yeah. anthony: could i have one? a berber favorite, fresh goat cheese wrapped in palm leaves. cherie: yeah, they re beautiful, aren t they? anthony: it s good?
And recently the country s leadership seems to have embraced it, in all its ill-reputed glory. the days of predatory poets in search of literary inspiration and young flesh are probably over for good. hippies can just as easily get their bong rips in portland or peoria. but the good stuff, the real good stuff, the sounds and smells and the look of tangier, what you see and hear when you lean out the window and take it all in. that s here to stay.