Advertisement
Moroccan Pigeon Pie
- Serves
Six
- Difficulty
Easy
Published 2016
B’Stillah, also known as La Pastilla, is a great dish of the Moroccan kitchen, a feast dish for special occasions. It is believed that Jews brought the dish to Morocco from Andalucia. Today it is also popular in Paris, as Moroccan Jews brought it with them from North Africa. It is especially appreciated at wedding feasts.
Ingredients
3 50 g 2 oz 4 tbsp
Method
- Wash the pigeons and place in a pan with the oil, onion, cinnamon stick, saffron, ginger, coriander, parsley and turmeric. Season with salt and pepper. Add the stock and just enough water to cover and bring to the boil. Cover and simmer gently for about 1 hour, until the pigeon flesh is very tender.
- Strain off the stock. Boil down until reduced by half. Reserve
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe