Classic Moroccan Pigeon Pie with Almonds

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Bastilla is Morocco's most celebrated savory-sweet pie, layering spiced squab, a curried egg filling, and toasted almonds inside shatter-crisp pastry, then dusted with cinnamon and sugar just before serving. It is the crown jewel of Fez and Marrakech feasts, traditionally served at weddings and family celebrations. The contrast of tender, savory meat against the sweet, fragrant almond layer is what makes this dish unforgettable.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 38 gFat
• 11 gSaturated Fat
• 32 gCarbs
• 5 gFiber
• 12 gSugar
• 38 gProtein
• 380 mgSodium
• 620 mgPotassium
• 140 mgCalcium
• 4.5 mgIron
• 6 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the meat filling

• 2 squabs (about 1.5 lb total), cleaned and quartered
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp saffron threads, crumbled
• 1/4 tsp ground white pepper
• 1 1/2 cups chicken stock
• 4 large eggs, lightly beaten
• 1 tbsp unsalted butter
• 1 tsp kosher salt

For the almond filling

• 1 1/2 cups blanched almonds
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp orange blossom water
• 2 tbsp melted unsalted butter

For assembly

• 10 to 12 sheets warqa or thin phyllo pastry
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg, beaten, for egg wash

For the garnish

• 1 tsp ground cinnamon
• 1 tbsp powdered sugar
• 1 tbsp toasted sliced almonds

Directions

1. Heat olive oil in a heavy pot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the squab pieces and brown lightly on all sides, about 8 minutes.
2. Stir in the cilantro, parsley, ginger, cinnamon, saffron, white pepper, and stock. Cover and simmer gently for 45 to 55 minutes, until the squab is very tender and pulls easily from the bone.
3. Transfer the squab to a plate and let cool. Strain the cooking liquid and reserve 1 cup. Return the liquid to the pot and simmer until reduced by about half, 6 to 8 minutes. Shred the squab meat, discarding bones and skin.
4. Slowly drizzle the beaten eggs into the simmering liquid while stirring constantly to form soft curds. Stir in the shredded squab and the tablespoon of butter. Season with salt and set aside.
5. Make the almond filling: pulse the almonds in a food processor until coarsely ground. Toast in a dry skillet over medium heat, stirring, for 3 to 4 minutes until fragrant. Off heat, stir in the sugar, cinnamon, orange blossom water, and melted butter. Set aside.
6. Preheat the oven to 375°F (190°C). Brush a 10-inch round baking dish or pie pan generously with melted butter. Layer 5 to 6 sheets of warqa or phyllo in the bottom and up the sides, brushing each sheet with butter.
7. Spread the almond mixture evenly over the pastry base, then top with the squab and egg filling, smoothing into an even layer.
8. Cover with the remaining pastry sheets, brushing each sheet with butter and tucking the edges down neatly inside the dish. Brush the top with beaten egg and dust lightly with cinnamon.
9. Bake for 30 to 35 minutes, until the top is deeply golden brown and crisp. Cool at least 10 minutes before slicing. Just before serving, dust with powdered sugar through a fine sieve and sprinkle toasted almonds over the top. Cut into wedges and serve warm.

Cook’s Notes

• Warqa pastry is traditional; very thin phyllo (about 1/16 inch thick) is the best substitute. Keep sheets covered with a barely damp towel while working so they do not dry out and crack.
• True wood pigeon gives the most authentic, slightly gamey flavor. Squab is the closest match; Cornish hen or small chicken thighs also work well in a 1:1 substitution.
• The sweet-savory contrast is essential—do not skip the final sugar and cinnamon dust, which balances the savory meat layer and is the signature of the dish.
• For the cleanest slices, let the pie rest 10 minutes after baking so the egg layer sets; a sharp serrated knife works best to cut through the crisp pastry without shattering it.
• Serve with a pot of fresh mint tea for the classic Moroccan pairing, and a simple green salad with orange blossom water to echo the pie's floral notes.

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