Bastilla is the ultimate expression of the sweet-and-savory marriage that defines Moroccan celebratory cuisine. It is a complex multi-layered pie made of paper-thin ouarka pastry that is crisp. Traditionally the filling consists of slow-cooked pigeon or chicken shredded and mixed with eggs. The entire pie is dusted with powdered sugar and decorated with cinnamon patterns. In Casablanca, a unique seafood version is equally iconic using fresh Atlantic catch.
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Bastilla is the ultimate expression of the sweet-and-savory marriage that defines Moroccan celebratory cuisine. It is a complex multi-layered pie made of paper-thin ouarka pastry that is crisp. Traditionally the filling consists of slow-cooked pigeon or chicken shredded and mixed with eggs. The entire pie is dusted with powdered sugar and decorated with cinnamon patterns. In Casablanca, a unique seafood version is equally iconic using fresh Atlantic catch.
Ranked Bastilla stops in Casablanca
01
Restaurant Al Mounia
★★★★★
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“Al Mounia serves a classic seven-vegetable couscous in a beautiful garden setting. It is the gold standard for a refined Friday lunch.”
Verdict:La Sqala offers a famous lamb couscous within the ramparts of an 18th-century fortress. The atmosphere is historic and very relaxing. — Old Medina
Verdict:Ksar Mansour presents couscous with great ceremony and is known for exceptionally high-quality lamb. It is a favorite for formal events. — City Center
Verdict:Al-Anbar serves a rustic and intensely flavored Medina-style couscous with no signage. It represents the true soul of the old quarter. — Old Medina