Printed July 28, 2026
17th Century Moroccan Pastilla with Pigeon
An elaborate sweet-savory pie from Moorish Andalusia and Morocco, layering spiced meat, eggs, and almonds between delicate pastry leaves—a dish that takes hours and rewards patience.
Ingredients
- 4 Cornish game hens or 1 lb boneless chicken thighs (pigeon substitute)
- 1 package phyllo dough, thawed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon, plus more for topping
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon saffron threads
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1 cup water
- 6 eggs
- 1 1/2 cups blanched almonds, toasted and chopped
- 1/2 cup powdered sugar, plus more for topping
- 3/4 cup melted butter
- Salt and pepper to taste
Preparation
Pastilla (or b'stilla) is one of the most celebrated dishes in Moroccan cuisine, with roots stretching back to the Moorish period when Andalusian refugees brought their sophisticated cooking techniques to Morocco in the 17th century. Traditionally made with pigeon, this elaborate pie represents the pinnacle of Moroccan feast cookery, reserved for weddings, celebrations, and honored guests.
The interplay of sweet and savory—spiced meat alongside cinnamon-dusted almonds and sugar—exemplifies the Arabic culinary philosophy of balanced contrasts. Making pastilla is a labor of love, but the result is transcendent.
Preparation
- In a large pot, combine the poultry, onion, garlic, ginger, 1 teaspoon cinnamon, turmeric, saffron, cilantro, parsley, water, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 45 minutes until the meat is very tender.
- Remove the meat and let cool. Shred the meat finely, discarding bones if using Cornish hens. Set aside.
- Continue simmering the cooking liquid until reduced to about 1 cup. Beat the eggs and slowly pour them into the simmering liquid, stirring constantly until scrambled and the liquid is absorbed. Remove from heat.
- In a bowl, mix the chopped almonds with 1/2 cup powdered sugar and 1 teaspoon cinnamon.
- Preheat oven to 375°F (190°C).
- Brush a 12-inch round baking pan or pie dish with melted butter. Layer 8 sheets of phyllo in the pan, brushing each sheet with butter and letting the edges hang over the sides.
- Spread half the shredded meat over the phyllo. Top with all of the egg mixture, then the almond mixture, then the remaining meat.
- Layer 6 more sheets of phyllo on top, brushing each with butter. Fold the overhanging edges over the top, brushing with more butter.
- Bake for 35-40 minutes until golden brown and crispy.
- Carefully invert onto a serving platter. Dust generously with powdered sugar and create a lattice pattern with ground cinnamon on top.
- Serve warm, cut into wedges.
