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Name: Pastilla
Total time: 2 h 30 min
Yield: Serves 8
Cuisine: Morocco
Ingredients: 1.2 kg squab or young pigeon; 2 onion; 150 g unsalted butter; 6 eggs; 250 g blanched almonds; 12 warqa pastry sheets; 80 g powdered sugar; 2 tsp ground cinnamon; 1 tsp ground ginger; 1 pinch saffron threads; 30 g fresh parsley; 1 tsp salt; 1/2 tsp black pepper

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Morocco2 h 30 minServes 8之前做过

Pastilla

بسطيلة · Bastiila

食材13

squab or young pigeon1.2 kg
onion2
unsalted butter150 g
eggs6
blanched almonds250 g
warqa pastry sheets12
powdered sugar80 g
ground cinnamon2 tsp
ground ginger1 tsp
saffron threads1 pinch
fresh parsley30 g
salt1 tsp
black pepper1/2 tsp

肉类蔬菜奶蛋其他谷物香料与酱料

做法

Simmer the birds with chopped onion, butter, saffron, ginger, salt, pepper, and a little water until very tender, about 1 hour.
Shred the meat, discard bones and skin, and reduce the cooking liquid. Stir in beaten eggs and chopped parsley off the heat so they set into a soft custard.
Toast the almonds, chop them finely, and mix with half the powdered sugar and half the cinnamon.
Brush overlapping warqa sheets with melted butter in a round pan, add the almond mixture, then the meat and egg filling, and fold the pastry over to seal.
Cover the top with more buttered warqa, tuck in the edges, and bake at 180°C until deep golden, about 35 to 40 minutes.
Invert onto a platter, dust with the remaining powdered sugar, and decorate with cinnamon in a lattice before serving hot.