Name: B’stilla — spiced pigeon pastries
Cuisine: Japanese
Ingredients: ½ teaspoon freshly ground black pepper; 75 ml olive oil; 1 teaspoon coriander seeds; 3 x 400 g pigeons; 1 teaspoon minced ginger; 1 tablespoon Chermoula; 1 brown onion, finely chopped; 1 tablespoon minced garlic; ½ teaspoon saffron threads; 3 large (61 g) eggs; 1 stick cinnamon; 1 litre White Chicken Stock; 1 tablespoon chopped coriander; 1 teaspoon sea salt; 1 tablespoon chopped flat-leaf parsley; 90 g toasted flaked almonds, ground; butter, melted; 6 sheets filo pastry; 1 teaspoon cumin seeds; freshly ground cinnamon; 25 ml orange-flower water; 2 tablespoons sieved icing sugar

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

A highlight of Moroccan festive dinners and banquets, these heavenly, sweet, spicy pastries are served as a first course and are traditionally made with fine sheets of warkha pastry. Claudia Roden writes in her New Book of Middle Eastern Food that making this pastry ‘requires much skill and an almost inherited experience’.

Good-quality filo pastry can be substitu