PASTILLA (MOROCCAN PIGEON PIE)
Steps:
- Wash the squabs and place in a pan with the butter, onion, cinnamon stick, ginger, cilantro, parsley and turmeric. Season with salt and pepper. Add just enough water to cover and bring to a boil. Cover and simmer gently for about 1 hour, until the squab is very tender. Strain off the stock and reserve. Skin and bone the squabs, and shred the flesh into bite-sized pieces. Preheat the oven to 350°F. Combine the sugar, cinnamon and almonds, and set aside. Measure ⅔ cup of the reserved stock into a small pan. Add the eggs and mix well. Stir over low heat until creamy and very thick and almost set. Season with salt and pepper. Brush a 12-inch diameter ovenproof dish with some of the melted butter and lay the first sheet of pastry in the dish. Brush this with butter and continue with five more sheets of pastry. Cover with the almond mixture, then half the egg mixture. Moisten with a little stock. Layer four more sheets of phyllo pastry, brushing with butter as before. Lay the squab meat on top. Add the remaining egg mixture and more stock. Cover with the remaining pastry, brushing each sheet with butter, and tuck in overlapping edges. Brush the pie with egg yolk and bake for 40 minutes. Raise the oven temperature to 400°F and bake for 15 minutes more, until the pastry is crisp and golden. Garnish with a lattice design of cinnamon and confectioners' sugar. Serve hot.
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Francine Alveranga
[email protected]This is one of my favorite Moroccan dishes. The pigeon is always tender and juicy, and the spices are perfectly balanced. The filo pastry is also very good.
Olajumoke Bamidele
[email protected]I made this dish for my family and they loved it. The pigeon was cooked perfectly and the spices were delicious. The filo pastry was also very flaky.
Miangel Manning
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's definitely worth the effort.
Sharissa Sterling
[email protected]The flavors in this dish are amazing. The pigeon is succulent and the spices are perfectly balanced. The filo pastry is also very good.
NO EDIT FF VENOM
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The end result is a beautiful and delicious pie that is sure to impress your guests.
Musa Aminu
[email protected]I've made this dish several times and it's always a hit. The pigeon is always cooked perfectly and the spices are delicious. The filo pastry is also very flaky.
Savanna Ciuriuc
[email protected]This is one of my favorite Moroccan dishes. The pigeon is always tender and juicy, and the spices are perfectly balanced. The filo pastry is also very good.
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[email protected]I made this dish for my family and they loved it. The pigeon was cooked perfectly and the spices were delicious. The filo pastry was also very flaky.
Agatha Ironside
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's definitely worth the effort.
alok saha
[email protected]The flavors in this dish are amazing. The pigeon is succulent and the spices are perfectly balanced. The filo pastry is also very good.
Rahat
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The end result is a beautiful and delicious pie that is sure to impress your guests.
VICTHOR
[email protected]I've made this dish several times and it's always a hit. The pigeon is always cooked perfectly and the spices are delicious. The filo pastry is also very flaky.
A RAHMAN
[email protected]This is one of my favorite Moroccan dishes. The pigeon is always tender and juicy, and the spices are perfectly balanced. The filo pastry is also very good.
Maya Mukhiya
[email protected]I made this dish for my family and they loved it. The pigeon was cooked perfectly and the spices were delicious. The filo pastry was also very flaky.
tony yerima
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's definitely worth the effort.
Ruhin Khan
[email protected]The flavors in this dish are amazing. The pigeon is succulent and the spices are perfectly balanced. The filo pastry is also very good.
Samara Deabreu
[email protected]This dish was a lot of work to make, but it was worth it. The end result is a beautiful and delicious pie that is sure to impress your guests.
Binay Kr Sah
[email protected]I've never had pigeon before, but I was pleasantly surprised by how much I enjoyed it. The meat is dark and flavorful, and it pairs well with the sweet and savory spices. The filo pastry is also a nice touch.
jennifer rodriguez
[email protected]Absolutely delicious! The combination of sweet and savory flavors is perfect. The pigeon meat is tender and juicy, and the filo pastry is crispy and flaky. I will definitely be making this again!