on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets.amilla 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. 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 tough 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 islam still the throbbing motor of life here. i have a very tender feelings from morocco and the friendliness and the courtesy of the people and its children. it's bonjour. [ speaking foreign language ] >> i always feel welcomed here. i never consider it's m

on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets.e cooks. jamilla and fat ma. it's chicken slow-cooked, pulled or shredded and folded into an egg mixture. this is layered with blanched almonds, poutered sugar and cinnamon. the whole lot is wrapped in a crepe-like dough. after baking to a golden crispyness, the final touch is a dusting of even more cinnamon and sugar. it has a sweet savory thing going on, and it's quite tasty. >> if you get nervous when you go in a room and you tough 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 islam still the throbbing motor of life here. i have a very tender feelings for morocco and the and courtesy of the people and its children. >> i never consider this is mine. it's theirs and they allowed me to live here in a nice way. i feel recognition. they know who i am. >> there is a si

on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets.nd 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 islam still the throbbing motor of life here. i have a very tender feelings for morocco and the friendliness and courtesy of the people and the children. they don't say granddad like they do in england. they say -- [ speaking foreign language ] >> i always feel welcome here. i never consider this is mine.