Pheasant b’stilla

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

If you’ve been to Morocco you may have come across b’stilla, pronounced and sometimes spelt pastilla. It’s traditionally made with pigeon and is a sort of sweet and savoury pie using sugar and almonds which were probably originally used to disguise the birds’ gaminess. I normally make it with pheasants as they are plentiful in game season and less fiddly to prepare, though chicken works well too.