Pastilla Au Pigeon/B’stilla
Pastilla au pigeon/B’stilla is a popular Moroccan dessert that can be served year-round. The traditional pastry is made with warqa dough and is filled with stewed squab and nutty spices. It is traditionally served at weddings and other festive occasions. Whether you prefer it sweet or savory, it is a surefire crowd-pleaser.
In North Africa, the birds have been kept for thousands of years for use in Moroccan cuisine. Their excrement is used in traditional tanneries to soften leather. However, pigeon dishes have declined in popularity in recent years, as more people turn to chicken for their meals. In addition, the pigeon is not easily available, so you’ll have to cook it yourself at home.
While Moroccan cuisine is filled with rich, savory dishes, pigeon pastilla is a staple of the Moroccan diet. It is a dessert and a special dish for celebrations. It is made by female chefs hired by wealthy families. The squab filling is layered into the pastry, and seasoned with sugar and onions. Cinnamon is sprinkled on the top, and it is often served on special occasions, such as weddings or anniversaries.
The Moroccan version of pigeon pastilla is a popular desert in the countryside. It was also a special dish for celebrations, and was created by women of the rich. Its filling is made of shredded cooked squab and a thick egg sauce. As the most expensive and labor-intensive dish in Moroccan cuisine, pigeon pastilla is traditionally reserved for special occasions.
In Morocco, pigeon pastilla is a sweet and savory dish that has earned worldwide recognition. Although a delicacy in the Moroccan capital, pigeon pastilla is considered a staple of the traditional diet. It is served in the evening as a dessert or appetizer for a Moroccan meal. In other parts of the world, it is eaten in the US and abroad.
The Moroccan pastilla is traditionally a savory pie made of filo and squab. It is a traditional Moroccan dish served at banquets, and is often eaten with honey. It is traditionally made with bone-in pigeon, but phyllo pastry can also be used. In case you don’t have pigeon, you can substitute chicken thighs or quail.
Pastilla au pigeon/B’stilla is a traditional Moroccan dish, served in a flaky pastry with spicy filling. This dish is commonly served at weddings and is the perfect choice for a romantic dinner. It is a delicious way to celebrate a special occasion or a special date. In addition to pigeon, you can also use a variety of meats and vegetables for the filling.
