Pigeon Pastilla Moroccan Style

Pigeon pastilla is a delicious and iconic dish from Moroccan cuisine, blending sweet and savory flavors into a refined dish. Here is the recipe to prepare it.

Ingredients:

For the filling:

• 2 pigeons (or chicken if you prefer)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon of freshly grated ginger
• 1 teaspoon of turmeric
• 1 teaspoon of cinnamon
• 1 teaspoon of ground black pepper
• 1 tablespoon of fresh coriander, chopped
• 1 tablespoon of fresh parsley, chopped
• Salt, to taste
• Olive oil

For assembling:

• Brick or filo pastry sheets
• Melted butter
• Sliced almonds, for garnish
• Powdered sugar and cinnamon, for dusting (optional)

Instructions:

1. Prepare the pigeons:
   Clean the pigeons carefully and cut them into pieces. Season with salt.

2. Cook the meat:
   In a large pan, heat a little olive oil over medium heat. Brown the pigeon pieces on all sides. Remove them from the pan and set aside.

3. Prepare the spices:
   In the same pan, add a little more olive oil if necessary and sauté the onion and garlic until soft and slightly golden.

4. Add the spices:
   Add the grated ginger, turmeric, cinnamon, and black pepper to the pan. Sauté the spices for a few moments to release their aromas.

5. Final cooking of the meat:
   Return the pigeon pieces to the pan with the spices. Add the chopped coriander and parsley, and mix well to coat the meat with the spices and herbs.
   Pour a little water into the pan, just enough to slightly cover the pigeon pieces. Cover the pan and simmer for about 45 minutes to 1 hour, until the meat is tender and easily comes off the bones.

6. Shred the meat:
   Once cooked, remove the pigeon pieces from the pan and let them cool slightly. Remove the meat from the bones and chop it finely. Set aside.

7. Preheat the oven:
   Preheat your oven to 180°C (350°F).

8. Assemble the pastilla:
   Lightly grease a tart pan or an oven-safe dish. Place a sheet of brick pastry at the bottom of the pan, letting the edges hang over the sides.
   Place a portion of the pigeon filling on top of the brick pastry in the pan. Repeat the process with the pastry sheets and filling, finishing with a layer of pastry on top.
   Fold the overhanging edges of the pastry over the top of the pastilla. Generously brush the top with melted butter.

9. Bake the pastilla:
   Bake the pastilla in the preheated oven for about 20 to 25 minutes, or until golden and crispy.

10. Prepare the almonds:
    Meanwhile, toast the sliced almonds in a dry pan until golden.

11. Finish and serve:
    Once cooked, remove the pastilla from the oven and let it cool slightly before cutting it into pieces.
    Just before serving, dust the pastilla with powdered sugar and cinnamon (if desired) and garnish with toasted sliced almonds.

Tips:

The pigeon pastilla is a highly appreciated dish for special occasions, combining a crispy texture with a tender and flavorful filling. For an even more festive touch, serve it with Moroccan mint tea.

Enjoy your meal!