years lived here, unknown. bianca, an american, she's been here forever, led many lives, i gather, and occasionally translates book from magrabbi to english. >> and the dash iindashinging b artist from chile', who's been living and working in the kasbah since a hasty exit from puerto rico for reasons never fully explained. on the menu, bastilla, a meat or often pigeon pie as traditional moroccan as it gets. today made by gibbs' 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