📝 About This Recipe
A masterpiece of Fassi cuisine, this iconic Moroccan pie is an exquisite marriage of savory, sweet, and crunchy textures. Tender pigeon meat is slow-cooked in a fragrant ginger and saffron broth, layered with a silky herb-infused egg sauce and a crunchy toasted almond praline. Wrapped in paper-thin warqa pastry and dusted with cinnamon and powdered sugar, it offers a sophisticated sensory experience unlike any other.
🥗 Ingredients
The Pigeon and Broth
- 4 whole Pigeons (Squab) (cleaned and patted dry)
- 6 large Yellow Onions (very finely diced)
- 1 tablespoon Ginger (ground)
- 1 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 2 pieces Cinnamon Sticks
- 4 tablespoons Unsalted Butter
- 1 large bunch Fresh Parsley and Cilantro (finely chopped)
The Egg Stuffing
- 8 pieces Large Eggs (well beaten)
- 2 cups Cooking Liquid (reserved from the pigeon pot)
The Almond Crunch
- 2 cups Blanched Almonds (fried until golden and coarsely ground)
- 1/2 cup Powdered Sugar
- 1 tablespoon Orange Blossom Water
- 1 teaspoon Ground Cinnamon
Assembly and Garnish
- 1 package Phyllo Dough or Warqa (thawed if frozen)
- 1 cup Clarified Butter (Ghee) (melted for brushing)
- 2 tablespoons Powdered Sugar and Cinnamon (for decoration)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, melt 4 tablespoons of butter. Add the pigeons, onions, ginger, saffron (with its water), cinnamon sticks, salt, and pepper. Sauté over medium heat for 10 minutes until the onions soften.
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2
Add the chopped parsley and cilantro. Pour in just enough water to half-submerge the pigeons (about 1.5 cups). Cover and simmer on low heat for 45-60 minutes until the pigeon meat is falling off the bone.
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3
Remove the pigeons from the pot and let them cool. Continue to simmer the onion mixture uncovered until the liquid has reduced significantly and the onions are thick and jam-like.
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4
While the sauce reduces, de-bone the pigeons. Shred the meat into bite-sized pieces, discarding all bones and skin. Set the meat aside.
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5
Once the onion sauce is reduced, slowly whisk in the beaten eggs. Stir constantly over low heat for 5-8 minutes until the eggs are cooked through and the mixture has a creamy, curd-like consistency. Drain any excess liquid through a sieve and let cool.
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6
Prepare the almond layer by mixing the fried, ground almonds with 1/2 cup powdered sugar, 1 teaspoon cinnamon, and the orange blossom water. The texture should be like coarse sand.
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7
Preheat your oven to 375°F (190°C). Generously grease a 12-inch round baking pan with melted clarified butter.
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8
Layer 5-6 sheets of phyllo dough in a circular pattern, overlapping them in the center with the edges hanging over the sides of the pan. Brush each sheet thoroughly with butter.
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9
Spread the egg and onion mixture evenly over the bottom layer of pastry. Top this with the shredded pigeon meat.
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10
Add a final layer of the almond mixture over the pigeon meat. Fold the overhanging edges of the phyllo dough inward over the filling.
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11
Place 3 more buttered phyllo sheets on top, tucking the edges down the sides of the pan (like tucking in a bedsheet) to create a smooth, rounded top. Brush the entire top with plenty of butter.
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12
Bake for 30-40 minutes, or until the pastry is deep golden brown and crisp. If it browns too quickly, tent with foil.
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13
Carefully invert the pastilla onto a serving plate. Dust the top generously with powdered sugar and create a lattice pattern using ground cinnamon.
💡 Chef's Tips
Ensure the onion and egg mixture is well-drained; any excess moisture will make the pastry soggy. If pigeon is unavailable, you can substitute with Cornish game hens or chicken thighs, though the flavor will be milder. Always keep your phyllo dough covered with a damp towel while working to prevent it from drying out and cracking. Clarified butter is essential for a truly crispy finish, as the milk solids in regular butter can burn or soften the pastry. For the most authentic flavor, fry the almonds in oil rather than roasting them; it provides a much richer nuttiness.
🍽️ Serving Suggestions
Serve warm as a grand starter or a main course for a festive dinner. Pair with a glass of chilled Moroccan Mint Tea to cut through the richness of the pastry. A side of fresh orange and fennel salad provides a bright, acidic contrast to the savory-sweet pie. Serve alongside a bowl of Harira soup for a complete traditional Moroccan feast. Offer extra powdered sugar and cinnamon on the side for guests who prefer a sweeter profile.