Moroccan Pigeon Pie

Preparation info
  • Serves


    • Difficulty


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.


  • 3 pigeons
  • 50 g/2 oz/4 tbsp


  1. 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.
  2. Strain off the stock. Boil down until reduced by half. Reserve