Traditional Pigeon Bastilla
If you were sitting in our family salon right now, I would serve you this. The original, aristocratic version of Bastilla, made with squab (young pigeon) for a richer, more gamey flavor than chicken. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Squab (Pigeon) or dark meat chicken
- Warqa dough
- Almonds
- Eggs
- Onions
- Cinnamon
- Saffron
- Powdered sugar
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Slow-cook the pigeon with onions and spices until the meat falls off the bone then shred it.
Reduce the cooking liquid and scramble the eggs into it to create a thick stuffing.
Layer the pigeon meat the egg stuffing and crushed sugared almonds within the pastry sheets.
Bake until golden and decorate with sugar and cinnamon.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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