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

Temps

80 min

Difficulté

difficile

Ingrédients

Budget

~16-24 €

Valeurs nutritionnelles

Score santé

Moyen · /100

420 kcal

par portion

26 gProtéines

18 gLipides

40 gGlucides

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Etapes

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