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Pigeon Pastilla

Name: Pigeon Pastilla
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 portions
Cuisine: marocaine
Ingredients: 2 pieces Pigeon; 8 pieces Phyllo sheets; 2 pieces Yellow onion; 10 g Fresh ginger; 2 cloves Garlic; 80 g Sliced almonds; 60 g Raisins; 3 pieces Eggs; 1 tsp Ground cinnamon; 0.5 tsp Cumin; 0.5 tsp Black pepper; 2 tbsp Powdered sugar; 20 g Fresh parsley; 20 g Fresh cilantro; 300 ml Poultry broth; 8 tbsp Peanut oil; 1 tsp Salt

Crispy Moroccan pastry filled with shredded pigeon, almonds, raisins, and spices. Dusted with powdered sugar and cinnamon.

80 min4 servings420 kcalDifficulty: Hard

Ingredients

2 pieces Pigeon
8 pieces Phyllo sheets
2 pieces Yellow onion
10 g Fresh ginger
2 cloves Garlic
80 g Sliced almonds
60 g Raisins
3 pieces Eggs
1 tsp Ground cinnamon
0.5 tsp Cumin
0.5 tsp Black pepper
2 tbsp Powdered sugar
20 g Fresh parsley
20 g Fresh cilantro

Instructions

Step 1
Cook the pigeon in the broth with onion, ginger, and garlic for 25-30 minutes. Cool, remove bones, and shred the meat.
Step 2
Sauté the onions, ginger, and garlic. Add the shredded pigeon, almonds, raisins, cinnamon, and cumin. Cook for 5 minutes.
Step 3
Add the beaten eggs and cook while stirring until thickened. Season with salt and pepper. Add fresh parsley and cilantro.
Step 4
Lay out a phyllo sheet, brush with oil, add 2 tbsp of filling, fold the edges into a triangle. Brush with oil again.
Step 5
Fry the pastillas in hot oil (170°C) for 3-4 minutes per side until golden.
Step 6
Drain on paper towels. Dust with powdered sugar and cinnamon before serving.

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