Sure....I would love that you are eating with my family , you can eat Pastilla and any things you want !!!!
well Bastilla, perhaps the best known of Moroccan dishes, has at least six different variations in its spelling alone! (**BASTILLA** **BESTILLA** **B'STEEYA** **BISTEEYA** **BISTAYLA** **PASTILLA**) Mid-eastern food often includes unusual combinations of sweet and savory flavors with complex blendings of herbs and spices. This is a lighter version of a very traditional Moroccan recipe, which is usually laden with saturated fat. The original recipe for this delicious repast, which is often the first course of a Moroccan feast, features roast squab meat, slivered almonds ground with cinnamon and powdered sugar, a layer of fluffy scrambled eggs and flaky layers of phyllo pastry drenched in butter. Like the original, this recipe takes advance planning and at least a couple of hours to prepare. Unlike the original, the fat content is much lower. I think you will find this version to be a delicious surprise and worth the time! It is served with a flavorful sauce made from reducing the stock that is used for poaching......................Why you don't love harrira without the meat ?