Pastilla au Pigeon
بسطيلة بالحمام (bas-TEE-lah oh pee-JOHN)
Pigeon Pie with Almonds
An elaborate Moroccan pie of shredded pigeon meat, spiced eggs, and toasted almonds wrapped in layers of crispy warqa pastry.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: round serving plate
Garnishes: powdered sugar, cinnamon lattice, almond slivers
Accompaniments: mint tea
Instructions
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1
Simmer pigeons with onions, saffron, cinnamon, cilantro, parsley, butter, and water for ninety minutes until very tender.
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2
Remove birds, shred meat finely, and set aside. Reduce cooking liquid by half until thick and concentrated over heat.
-
3
Beat eggs, pour into the reduced sauce, and stir constantly over low heat until eggs form soft curds throughout.
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4
Toast almonds, then grind coarsely with sugar and cinnamon. This creates the sweet crunchy layer of the pastilla.
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5
Layer buttered warqa in a round pan, add egg mixture, then meat, then almond mixture, fold and top with pastry.
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6
Bake at 180C for thirty minutes until deep golden. Invert onto plate, dust with powdered sugar and cinnamon lattice.
Did You Know?
Traditional pastilla requires over thirty sheets of handmade warqa pastry, each stretched paper-thin on an inverted copper pot.
Chef's Notes
Equipment Tips
- large pot
- round baking pan
- pastry brush
Garnishing
powdered sugar, cinnamon lattice, almond slivers
Accompaniments
mint tea
The Story Behind Pastilla au Pigeon
Pastilla is the crown jewel of Moroccan cuisine, a dish of staggering complexity that embodies centuries of culinary refinement. Its origins trace to the Moorish courts of Andalusia, and when Muslims were expelled from Spain they brought this recipe to Fez. The sweet-savory combination of spiced meat, honeyed almonds, and flaky pastry represents the pinnacle of the Moroccan culinary tradition.
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