Bastilla/Bestilla or Pastilla is as signature of Moroccan cooking. The most traditional remains the pigeons or chicken bestilla which comes mostly in a version from
Crevettes pil-pil could easily be inherited tapas from the Spanish invasion in the early 19th century. It can be found in a few coastal cities,
In Morocco, we’re blessed with two sea sides (Atlantic ocean and Mediterranean sea). We’re used to eat fresh fish and anything sold after 48 hours
When I was a child, I hated this dish. My father used to make it from time to time. He used to buy bigger versions