Pastilla au pigeon — Fez, Morocco

Pastilla au pigeon — Fez, Morocco

Fez, Morocco

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This version belongs to the family Pastilla, which holds 3 versions placed elsewhere. None is presented as the original.

Fez is the city of pastilla. Inherited from Andalusian cuisine, it became the dish of weddings and grand receptions there: a pie of paper-thin warqa sheets, filled with pigeons slow-cooked with onions, parsley, coriander and saffron, a layer of eggs scrambled in the reduced sauce, and fried almonds crushed with sugar and cinnamon. The contrast is everything: sweet and savoury, crisp and melting. Pastilla is served hot, dusted with icing sugar and cinnamon in a criss-cross pattern. Chicken often replaces pigeon without anyone taking offence.

Preparation

  1. 01

    Cook the pigeons for 45 minutes with the onions, herbs, saffron, ginger, a little cinnamon, butter and a glass of water. Debone and shred.

  2. 02

    Reduce the sauce, pour in the beaten eggs and cook, stirring, until you get a creamy mass. Mix the almonds with the sugar and cinnamon.

  3. 03

    Butter a tin, line it with 6 sheets of warqa, letting them overhang the edges. Spread the meat, then the eggs, then the almonds. Cover with the remaining sheets and fold them over.

  4. 04

    Brush with butter and bake for 25 minutes at 180°C (350°F). Turn over and brown the other side for 10 minutes. Decorate with icing sugar and cinnamon.

Where this version sits

A single, final coordinate: Fez, Morocco. Another version of the same dish, elsewhere, gets its own point.

Photo: Slg04 — CC BY-SA 4.0

Other versions of Pastilla

Pastilla — , which holds 3 versions placed elsewhere. None is presented as the original.

More recipes from Morocco

All recipes from Morocco