Moroccan Pigeon Pie (B’stilla) by Saveur
This sumptuous Moroccan starter—a spiced poultry pie enriched with scrambled eggs and decorated with ground almonds, sugar, and cinnamon—is typically served at weddings and other festive occasions. Traditionally the pastry known as warqa and bone-in pigeon are used to make b’stilla, but phyllo and chicken thighs, quail, or Cornish game hen make excellent substitutes.
3 lbs pigeon (5-6) or bone-in, skin-on chicken thighs
3 eggs
4 cloves garlic, minced
1 medium yellow onion, minced
3 tbsp minced cilantro
3 tbsp minced parsley
Kosher salt and freshly ground black pepper, to taste
CategoryBreakfast, Dinner, Lunch, Oven BakedCuisineMoroccan Recipes, North African RecipesCooking MethodMain Course
Ingredients
3 lbs pigeon (5-6) or bone-in, skin-on chicken thighs
3 eggs
4 cloves garlic, minced
1 medium yellow onion, minced
3 tbsp minced cilantro
3 tbsp minced parsley
Kosher salt and freshly ground black pepper, to taste
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