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Than a decade. gp, a frenchman who has a hand on a lot of businesses, including a cafe in the casbah. an american, she's been here forever, led many lives, i gather, and occasionally translate books from ma grabbi to english, and the dashing and mistier use baron, an artist from chile, who's been living and working in the casbah since a haste yegg 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 fat ma. it's chicken slow-cooked, pulled or shredded and ...

Egg mixture. this is layered with blanched almonds, poutered sugar and cinnamon. the whole lot is wrapped in a crepe-like dough. after baking to a golden crispyness, the final touch is a dusting of even more cinnamon and sugar. it has a sweet savory thing going on, and it's quite tasty. >> if you get nervous when you go in a room and you tough the light switch and the lights don't come on, you shouldn't be 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 na...