Pigeon Bastila – Dima Al Sharif

Ingredients

• 7 large Warka (Bastila Sheets), see recipe on this link
• egg wash to brush the Bastila before baking in the oven
• icing sugar to garnish the finished dish
• powdered cinnamon to garnish the finished dish
• 250g toasted almonds then crushed
• 3 mastic crystals finely crushed
• 2 tbsp cinnamon
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 4-5 pigeons, cleaned and ready to cook
• 4 medium onions, chopped
• 4 large garlic cloves, crushed
• 1 bunch coriander, leaves separated from stems and kept whole
• a generous pinch saffron threads
• 1/4 cup orange blossom water
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground saffron
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 1/4 cup DS Premium Organic Extra Virgin Olive Oil
• salt & black pepper to taste
• Discovering Morocco
• The Mystery of Moroccan Tagines
• Reflections from My Visit To The Moroccan Berbers
• Traditional Upbringing & The Will To Do
• Ramadan in Morocco
• Making Moroccan Pastilla Sheets
• T raditional Moroccan Pigeon Pastilla
• Tagine of Chicken, Olives & Preserved Lemons
• Moroccan Preserved Lemons