Скачать или смотреть The most DELICIOUS Moroccan Bastilla With Pigeon! A traditional Fassi Recipe

Moroccan Bastilla With Pigeon:  A Fassi (From Fes) Classic.  Crispy layers of warqa pastry, filled with savory pigeon and sweet almond.  A true gift from the Moroccan kitchen.  ⁣
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Recipe makes 2, 8 inch Bastillas⁣
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For The Filling:⁣
2 whole pigeons⁣
1 large onion, finely chopped⁣
1/2 cinnamon stick⁣
1/2t ground ginger⁣
1t turmeric ⁣
1/2t black pepper⁣
Pinch saffron mixed with 1/3c hot water⁣
Salt, to taste⁣
1/4 cup chopped fresh parsley⁣
100g unsalted butter ⁣
1.5T sugar⁣
1/2t ground cinnamon ⁣
4 eggs, beaten ⁣
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For The Almonds⁣
150g blanched almonds, toasted⁣
1/4c sugar⁣
1.5t orange blossom water ⁣
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For Assembly⁣
Warqa Pastry or Filo Dough⁣
1 egg yolk, beaten⁣
Melted butter⁣
Powdered sugar, for dusting⁣
Cinnamon, for garnish ⁣
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Instructions:⁣
Prepare the Pigeon⁣
In a large saucepan or dutch oven, add first 9 ingredients.  Cook covered for 5 minutes to lock in spices.  Add butter and 1c of water.  Bring to boil, reduce to simmer and cook until the pigeons are done.  Once cooked, remove the pigeons, let cool and shred meat discarding any bones.⁣
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Prepare the Filling:⁣
Reduce cooking liquid until no water remains.  Stir in beaten eggs and continue to cook until the eggs are well scrambled and dry.⁣
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Prepare The Almonds⁣
In a food processor, grind toasted almonds, sugar and cinnamon until finely ground.  Mix in orange blossom water ⁣
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Assemble the Bastilla⁣
I don’t have enough space in the video description to document this process.  Refer to my video on “How To Assemble Bastilla” (an updated version is coming next week!) ⁣
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Bake at 375 degrees for 20-30 minutes until well browned and crispy.  Dust generously with powdered sugar and decorate with ground cinnamon.  Serve warm and enjoy!⁣