Moroccan Pigeon Pie

Name: Moroccan Pigeon Pie
Yield: Serves Six
Cuisine: Moroccan
Ingredients: 3 pigeons; 50 g/2 oz/4 tbsp olive oil, vegetable oil or pareve margarine; 115 g/4 oz/115 cup toasted almonds, finely chopped; cinnamon and icing (confectioners’) sugar, to garnish; 2.5–5 ml/½–1 tsp ground cinnamon; 15 ml/1 tbsp caster (superfine) sugar; 16 sheets filo pastry; 6 eggs, beaten; 175 g/6 oz/¾ cup oil or pareve margarine; 1 cinnamon stick; 1 litre/2 pints/4 cups chicken stock (cubed mixed with water is fine); 1 egg yolk; 1 onion, chopped; 45 ml/3 tbsp chopped fresh parsley; pinch of ground turmeric and cloves; salt and ground black pepper; 2.5 ml/½ tsp ground ginger; pinch of saffron threads; 30 ml/2 tbsp chopped fresh coriander (cilantro)

Preparation info

Serves
Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

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 pigeons
50 g/2 oz/4 tbsp

Africa
Morocco
Main course
Wedding/Marriage
Mediterranean

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