Perhaps one of my favorite dishes on earth is the bastilla, a peasant pie made of layers of filo dough, quail, egg, cinnamon, and sugar. I swoon at the combination of sweet and savory, and my one attempt at making the dish failed spectacularly. I should add that I tried to make it for vegetarians, replacing quail with tofu, I was baking in Lake Tahoe at 5,000 feet elevation, and I’d never worked with filo dough before. Perhaps I should try again on more familiar turf. But why? Marrakesh does a spectacular bastilla, a gargantuan plate served family style. In fact, the best way to enjoy Marrakesh is with a large group, for the menu is set with three price options. The whole table agrees upon the price/course quantity they wish to pay, as well as a few choices of meats, and then the plates just start coming. I’ve had a few birthday parties here, as well as celebratory dinners. They’ve always done a fantastic job, attentive to our party, and gregarious in their welcome. A word of warning: Marrakesh has belly dancers who may lure you into joining them. Like airport valets, beggars in Rome, and strippers, stuffing a few dollars at them will make them go away.
13003 Ventura Blvd. Studio City