Casablanca Fruit Bastilla - Dar Essalam's Signature Dessert A filo "pie" stuffed with peaches, pears, bananas, strawberries and apricots. Lightly dusted with powdered sugar, almonds and topped with a generous dip of vanilla ice cream, served right from the over. BIG enough for sharing with friends. Takes 20 minutes to make and bake.
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Bastilla A festive dish of chicken, saffron, custard and toasted almonds snuggled in a crisp buttery filo pastry. Bastilla's are always served with a light dusting of powdered sugar and decorated free hand with cinnamon. This Moroccan pastry is served at weddings and as a first course to guests of honor.
Tajine A Tajine is a slow simmered Moroccan offering that derives it's name from the earthenware pan and cone shaped lid it is cooked and served in. Tradtionally it is eaten with the thumb and first two fingers of the right hand with bread that is frequently dipped into the rich sauces of the tajine. Bread is very important in Moroccan dining, both as food and also as an implement for grasping the hot food, then swirling in the flavorful sauce and then transporting it to the mouth.