on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets.ibbs' 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. 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 living 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 welcom