Preparation info
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    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

The Moroccan dish on which this recipe is based traditionally uses pigeon and is made as one large pie. It is also traditionally made with warka pastry, but I have adapted it for my Greek filo pastry. In her fantastic book on Moroccan cooking, Paula Wolfert discusses bisteeyas in great detail, describing the traditional method women use to make warka pastry. I have tried to make it a few times but failed spect