Hearty Moroccan Bastilla

Name: Hearty Moroccan Bastilla
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 3 whole pigeons or 3 lbs chicken; 2 onions; 4 cloves garlic; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon turmeric; 2 tablespoons olive oil; ½ cup cilantro; Salt and pepper; 1 cup whole blanched almonds; 2 tablespoons powdered sugar; 1 teaspoon ground cinnamon; 1 tablespoon orange blossom water; 6 eggs; 1 tablespoon butter; 1 lb phyllo pastry; ½ cup melted butter; Powdered sugar and cinnamon

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

3 whole pigeons or 3 lbs chicken

cleaned and boned

2 onions

finely chopped

4 cloves garlic

minced

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon turmeric

2 tablespoons olive oil

½ cup cilantro

chopped

Salt and pepper

to taste

For the Almond Mixture

1 cup whole blanched almonds

2 tablespoons powdered sugar

1 teaspoon ground cinnamon

1 tablespoon orange blossom water

For the Egg Mixture

6 eggs

beaten

1 tablespoon butter

For Assembly

1 lb phyllo pastry

½ cup melted butter

Powdered sugar and cinnamon

for dusting

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.

Cook the egg mixture just until set to avoid overcooking in the oven.

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.

Handle phyllo pastry gently; it tears easily.

Plating & Serving