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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Abdul irfan
[email protected]This recipe is a winner! It's easy to make and the end result is stunning. I've already made it twice and I'm planning on making it again soon.
Simon Rodriguez
[email protected]I made this for my family and they loved it! The pigeon was cooked perfectly and the spices were delicious.
Tanha Jannat
[email protected]The pastilla was delicious! The combination of sweet and savory flavors was perfect. I would definitely recommend this recipe.
Devil King
[email protected]This was a great recipe! The filling was flavorful and the phyllo dough was crispy. I will definitely be making this again.
Lucky Mujahid
[email protected]I've always wanted to try pastilla and this recipe didn't disappoint. It was delicious and I will definitely be making it again.
Sisindise Florence Abrahams Muzwanaheni
[email protected]This recipe is a must-try for anyone who loves Moroccan food. It's a bit time-consuming to make, but it's definitely worth the effort.
Nipa Khatun
[email protected]I'm not a big fan of pigeon, so I used chicken instead. It turned out really well and I would definitely make it again.
Toxic 93
[email protected]The phyllo dough was a bit tricky to work with, but the end result was worth it. The dish was beautiful and delicious.
Recan Khan
[email protected]This was a great recipe. I made it for my family and they all loved it. The instructions were easy to follow and the dish turned out delicious.
Stanley Ola
[email protected]Made this for a dinner party and it was a hit! Everyone loved it. I made a few changes to the recipe to suit my own taste, but it turned out great.
ami alone
[email protected]I would rate this recipe 5 out of 5 stars. It's easy to follow and the end result was amazing. I'll definitely be making it again.
Peggy Ross
[email protected]I've made this a couple of times now. It's a great recipe and always turns out perfectly. My friends and family love it.
Subash Sahani
[email protected]Wow! Just wow!
FRANCIS CHOMBA
[email protected]This recipe looked really interesting but I decided to swap the pigeon and use lamb mince instead. Turned out great! Got the family's seal of approval. 10/10 would recommend!
godzilla firends
[email protected]This was a delicious and impressive dish! The combination of sweet and savory flavors was perfect, and the crispy phyllo dough added a nice touch. I would definitely make this again for a special occasion.