In 2001 I spent four weeks filming in Morocco. Moroccan history runs deep and the country’s food has been influenced by many cultures over the centuries, from Spanish and French to Jewish and Persian. The use of spices in Moroccan cooking is almost unequalled, achieving great subtlety and depth of flavour. The combination of sweet and savoury is quite profound!
Bisteeya is one of Morocco’s iconic dishes, making great use of the signature sweet and savoury combination. Traditionally it’s made with warka pastry, which isn’t too dissimilar to filo, only thinner. To make things easier, I use filo, as do most Moroccans these days!