Mourad Lahlou has had Moroccan basteeya on his menu at Aziza since day one, when the restaurant opened 15 years ago. Back then, he did a version of the dish with chicken, which he later changed to duck confit. In the above clip, Lahlou talks about how he got into the restaurant industry to begin with, and the evolution of the basteeya dish to its current "spring roll" form, served with almonds, verjus and creme fraiche.
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