Moroccan Pigeon Pie (B’stilla) by Saveur

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.

RatingDifficultyIntermediate
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Moroccan Pigeon Pie (B’stilla) by Saveur
Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 3 lbs pigeon (5-6) or bone-in, skin-on chicken thighs
 3 cups chicken stock
 3 eggs
 3 tbsp olive oil
 4 cloves garlic, minced
 1 medium yellow onion, minced
 1 tbsp ras el hanout
 ½ tsp red chile flakescrushed
 ¼ tsp saffron threads,mixed with 1 tsp. water
 3 tbsp minced cilantro
 3 tbsp minced parsley
 Kosher salt and freshly ground black pepper, to taste
 6 tbsp unsalted buttermelted, plus more

Ingredients

 3 lbs pigeon (5-6) or bone-in, skin-on chicken thighs
 3 cups chicken stock
 3 eggs
 3 tbsp olive oil
 4 cloves garlic, minced
 1 medium yellow onion, minced
 1 tbsp ras el hanout
 ½ tsp red chile flakescrushed
 ¼ tsp saffron threads,mixed with 1 tsp. water
 3 tbsp minced cilantro
 3 tbsp minced parsley
 Kosher salt and freshly ground black pepper, to taste
 6 tbsp unsalted buttermelted, plus more
Moroccan Pigeon Pie (B’stilla) by Saveur

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