Pigeon Pastilla - Taste Ras el Hanout Magic
Unlock the secrets of Moroccan Pigeon Pastilla. Learn to make this festive pie with authentic ras el hanout and flaky phyllo. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinarycreationss.com.
Cooking tools:
- Springform pan
- Dutch oven
- Food processor
- Pastry brush
- Pot
- Skillet
- Round baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Measuring cup
- Kitchen towel
- Serving platter
Ingredients
- 3 pigeons (or 3-4 large bone-in, skin-on chicken thighs)
- 1 tablespoon ` ras el hanout `
- ½ teaspoon saffron threads, steeped in ¼ cup warm water
- 3 cups chicken stock
- 4 garlic cloves, minced
- 1 medium onion, minced
- 3 large eggs, scrambled
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- 1 cup blanched almonds, ground
- 2 tablespoons olive oil
- Kosher salt
- freshly ground black pepper
- 8 sheets of phyllo dough (thawed according to package instructions)
- 6 tablespoons unsalted butter, melted
- Confectioners’ sugar and ground cinnamon for dusting
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