Hearty Moroccan Bastilla
A savory-sweet Moroccan pie with layers of flavor
This traditional Moroccan dish combines delicate layers of crispy phyllo pastry with a rich pigeon filling and a touch of sweet almonds. Perfect for special occasions, this dish bursts with exotic flavors and textures that delight with every bite.
- 3 h 30 min
- 6
- Advanced
Ingredients
For the Pigeon Filling
For the Almond Mixture
For the Egg Mixture
For Assembly
Preparation
Marinating the Pigeon
Rinse and Dry
Rinse and pat pigeons dry.
Mix Marinade
In a large bowl, mix pigeons with onions, garlic, ginger, cinnamon, turmeric, olive oil, cilantro, salt, and pepper.
Refrigerate
Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor infusion.
Preparing the Almond Mixture
Toast Almonds
Toast almonds in a dry pan until golden brown.
Grind Mixture
Allow almonds to cool, then grind with powdered sugar, cinnamon, and orange blossom water until coarse.
Store
Set aside in an airtight container until needed.
Cooking Process
Stewing the Pigeon
Heat the marinated pigeon mixture in a pot over medium heat. Cook until meat is tender and can be easily shredded.
Cooking the Egg Mixture
Melt butter in a nonstick pan, add the beaten eggs, and cook slowly until just set. Stir gently to avoid scrambling completely.
Layering the Bastilla
In a greased baking dish, layer buttered phyllo sheets, alternating with layers of pigeon filling, almond mixture, and eggs until all ingredients are used. Seal with additional phyllo layers.
Plating & Serving
Hearty Moroccan Bastilla
Hearty Moroccan Bastilla
Slicing & Serving
Carefully slice and serve the bastilla, ensuring each piece has a balance of savory pigeon, sweet almonds, and soft eggs encased in crisp pastry.