Moroccan Bastilla With Pigeon
Moroccan Bastilla With Pigeon: A Fassi (From Fes) Classic. Crispy layers of warqa pastry, filled with savory pigeon and sweet almond. A true gift from the Moroccan kitchen.
Recipe makes 2, 6 inch Bastillas
For The Filling:
2 whole pigeons
1 large onion, finely chopped
1/2 cinnamon stick
1/2t ground ginger
1t turmeric
1/2t black pepper
Pinch saffron mixed with 1/3c water
Salt, to taste
1/4 cup chopped fresh parsley
100g unsalted butter
1.5T sugar
1/2t ground cinnamon
4 eggs, beaten
For The Almonds
150g blanched almonds, toasted
1/4c sugar
1.5t orange blossom water
For Assembly
Warqa Pastry or Filo Dough
1 egg yolk, beaten
Melted butter
Powdered sugar, for dusting
Cinnamon, for garnish
Instructions:
Prepare the Pigeon
In a large saucepan or dutch oven, add first 9 ingredients. Cook covered for 5 minutes to lock in spices. Add butter and 1c of water. Bring to boil, reduce to simmer and cook until the pigeons are done. Once cooked, remove the pigeons, let cool and shred meat discarding any bones.
Prepare the Filling:
Reduce cooking liquid until no water remains. Stir in beaten eggs and continue to cook until the eggs are well scrambled and dry.
Prepare The Almonds
In a food processor, grind toasted almonds, sugar and cinnamon until finely ground. Mix in orange blossom water
Assemble the Bastilla
I don’t have enough space in the video description to document this process. Refer to my video on “How To Assemble Bastilla” (an updated version is coming next week!)
Bake at 375 degrees for 20-30 minutes until well browned and crispy. Dust generously with powdered sugar and decorate with ground cinnamon. Serve warm and enjoy!
.
.
#moroccanfood #moroccan #marocaine #marocaine???????? #cuisinemarocaine #pigeon #recipe #recipevideo #fes #fez #moroccanblogger #moroccantradition #northafrica #traditionalfood #foodie #foodforfoodies #pastilla #foodblog #chefsofinstagram #foodlove #foodworld #marocain #dinnerswithdave
