Wednesday, May 21, 2008
Pigeon and almond pastilla
Hello everbody, we are sorry not to write the latter moment because we were too occupied knowing that we think of our dear visitors. Today we gives you the receipt most traditional in Morocco (pastilla with pigeon)
ingredient for ten people.
4 kilo d' onion, sliced
half glass of oil oliver
100g of butter
1tea spoon of ginger
1/2 tea spoon black papper
1/2 tea spoon of salt
1/2 tea spoon safran
1/2 pints water
then cook, half covered for about 30 min. Whencooked remove the pieces of pigeon and add to the sauce.
1 large sprig coriander, chopped
1 large sprig parsley, chopped
1 tea spoon cinnamon
500 g sugar
Reduce the sauce before adding:
15 beaten eggs
Arrange the pieces of pigeon over the pastilla base and spread the onion and herb mixture over them, after put the eggs , fried and crushed almonds after that complete the pastilla .
Bake the pastilla in an oven without turning it over, but basting it more frequently with butter both underneath and on top.
Decorate the surface with icing suggar and cinnamon always serve very hot.
Here is a more modern cooking method.