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  • Joyce Eriksen

    The first time I read about Bastilla, the famous Moroccan pigeon and national dish, I was fascinated because it was enriched not only with almonds, cinnamon, powdered sugar and saffron but also with hundreds of years of history. It seemed a daunting feat to prepare it, partly because I have never tasted it and did …

  • Julie Houta

    Chicken Bastilla - my favorite from Marocco

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