📝 About This Recipe
Widely considered the jewel of Moroccan cuisine, this authentic Pigeon Pastilla is an exquisite marriage of savory, sweet, and crunchy textures. Traditionally served at weddings and high-status celebrations, it features tender squab simmered in aromatic spices, a rich silken egg sauce, and a crunch of toasted almonds, all encased in shatteringly crisp warqa pastry. It is a sensory journey through the imperial kitchens of Fez, finished with a signature dusting of powdered sugar and cinnamon.
🥗 Ingredients
The Pigeon Braise
- 4 pieces Pigeons (Squabs) (cleaned and halved)
- 1 kg Yellow Onions (finely grated or minced)
- 1 bunch Fresh Parsley (finely chopped)
- 1 bunch Fresh Cilantro (finely chopped)
- 1 tablespoon Ginger Powder
- 2 pieces Cinnamon Sticks
- 1 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1 tablespoon Smeg (Smen) or Clarified Butter (Moroccan preserved butter)
- 1 to taste Salt and White Pepper
The Egg & Almond Layers
- 8 pieces Large Eggs (lightly beaten)
- 250 grams Blanched Almonds (fried until golden and coarsely ground)
- 3 tablespoons Granulated Sugar (for the almond mix)
- 1 tablespoon Orange Blossom Water
- 1 teaspoon Ground Cinnamon (for the almond mix)
Assembly and Garnish
- 500 grams Warqa or Phyllo Pastry (circular sheets preferred)
- 150 grams Unsalted Butter (melted for brushing)
- 1 piece Egg Yolk (beaten, to seal the pastry)
- 1/4 cup Powdered Sugar (for dusting)
- 1 tablespoon Ground Cinnamon (for decoration)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the pigeons, minced onions, parsley, cilantro, ginger, cinnamon sticks, saffron (with its water), smen, salt, and pepper. Add 1/2 cup of water.
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2
Cover and simmer over medium heat for 45-60 minutes, turning the pigeon pieces occasionally, until the meat is falling off the bone. Do not add too much water; the onions will release their own juices.
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3
Remove the pigeons from the pot and let them cool. Once cool, shred the meat into bite-sized pieces, discarding all bones and skin. Set the shredded meat aside.
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4
Continue to simmer the onion mixture in the pot uncovered until the liquid has reduced significantly and you are left with a thick, golden onion mass (dagmira).
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5
Reduce heat to low and slowly pour the beaten eggs into the onion mixture. Stir constantly for 5-8 minutes until the eggs are cooked and have absorbed the sauce, creating a thick, moist curd. Drain in a colander to remove any excess liquid.
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6
In a bowl, mix the ground fried almonds with 3 tablespoons of sugar, 1 teaspoon of cinnamon, and the orange blossom water. The mixture should be fragrant and sandy.
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7
Preheat your oven to 190°C (375°F). Generously grease a 12-inch circular baking pan with melted butter.
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8
Layer 5 sheets of warqa (or phyllo) in a circular pattern, overlapping them so they hang over the edges of the pan. Always brush each sheet generously with melted butter.
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9
Place 2 more sheets in the center to reinforce the base. Spread the shredded pigeon meat in an even layer over the bottom.
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10
Spread the egg and onion mixture evenly over the pigeon layer. Top this with the sweetened almond mixture.
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11
Fold the overhanging pastry edges inward over the filling. Place 2-3 more buttered sheets on top, tucking the edges down the sides of the pan (like tucking in a bedsheet) to create a smooth, rounded top.
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12
Brush the top with egg yolk and a final coating of butter. Bake for 30-40 minutes until the pastilla is deep golden brown and crisp.
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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
If you cannot find pigeon, high-quality corn-fed chicken thighs are the best substitute for flavor and moisture. Ensure the egg and onion mixture is thoroughly drained in a sieve; any excess moisture will make the bottom of your pastry soggy. When using phyllo dough, keep it covered with a damp cloth at all times to prevent it from drying out and cracking. For the best texture, fry whole blanched almonds in oil until golden rather than roasting them; it provides a much richer flavor. The assembly can be done a few hours in advance, but do not bake until you are ready to serve to ensure maximum crunch.
🍽️ Serving Suggestions
Serve hot as a standalone starter or main course for a festive meal. Accompany with a traditional Moroccan Mint Tea to cut through the richness of the pastry. A side of fresh, crisp orange and radish salad with orange blossom dressing provides a refreshing contrast. Offer extra small bowls of powdered sugar and cinnamon at the table for guests who prefer a sweeter profile. Pair with a light, chilled Moroccan Rosé or a crisp Gris wine.