I read in Ricks Spain book a little about food in Morocco. He described a chicken dish, wrapped in phyllo pastry, sprinkled with cinnamon and sugar. What it was called, ......something like a pastella? We had it with lunch in Tangier and it was delicious.
Go for the authentic version with squab!
I have made bastilla at home. It's not that difficult just a bit time consuming but I can't find my recipe.
I found plenty of recipes on-line. Here's one that looks pretty good. Best to use one that tells you to cook the chicken in the spices.
Enjoy. Relive your memories.