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Pastilla with Pigeon (B'stilla)

Pastilla with Pigeon, known in Moroccan cuisine as B’stilla, is a flavorful creation that artfully combines sweet and savory tastes. This traditional dish features pigeon meat complemented by aromatic spices and almonds, with a touch of sweetness from powdered sugar and cinnamon. Enveloped in layers of thin, flaky pastry, B’stilla presents a delightful mix of textures and flavors. The meticulous preparation involves layering and baking to achieve its distinctive taste. Whether served as a main course or a special appetizer, B’stilla offers a memorable dining experience that captivates the palate.

Ingredients

  • 1 whole pigeon, cleaned and cut into pieces
  • 1/2 cup blanched almonds, chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp saffron threads
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup water
  • 4 sheets phyllo dough
  • 2 tbsp butter, melted
  • 1 tbsp powdered sugar
  • 1 tbsp cinnamon, for dusting

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft.
  3. Add the pigeon pieces to the skillet and brown them.
  4. Stir in the almonds, ground cinnamon, ground ginger, saffron threads, salt, black pepper, and parsley. Add the water, cover, and simmer for 30 minutes.
  5. Remove the pigeon pieces from the skillet and set aside. Continue to simmer the sauce until thickened.
  6. Shred the pigeon meat and discard the bones. Stir the meat back into the thickened sauce.
  7. Brush one sheet of phyllo dough with melted butter. Layer with three more sheets, brushing melted butter between each layer.
  8. Place the pigeon mixture in the center of the phyllo stack. Fold the edges over the filling and brush with more melted butter.
  9. Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
  10. Sprinkle with the powdered sugar and cinnamon before serving.

Keywords: Dinner, Savory, Almonds, Sweet, Festive

Spice Rack: Cinnamon, Ginger, Saffron

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