On the Road (at home): Cooking Ana Sortun’s “Buried in Vermicelli (Shaariya Medfouna)”

I recently had the opportunity to visit Marrakech for an exciting new venture – I am a content writer and editor for a new business that focuses upon telling the stories of a particular city’s culture and offering a collection … Continue reading

On the Road: Moroccan Bastilla

Bastilla – also spelled pastilla, bastila, bisteeya or bastela – is known as a very typical Moroccan dish – and a very impressive one. Made from warqa dough, which is similar to Greek phyllo dough and Hungarian strudel leaves, the … Continue reading