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 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.