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By Claudia Roden

Published 1986

  • About

Pronounced ‘pastilla’, this is one of the Moroccan dishes said to have been brought back by the ‘Moriscos’ from Andalusia after the Reconquista.

‘Food for the Gods’, as it is described by Moroccans, this magnificent pigeon pie is baked on special occasions, such as when entertaining important guests. Its gentle harmony is achieved by contrasts – it is juicy and crisp, sweet and salty at the same time.

This pie is usually enormous and must be b