About This Dish
The most traditional and elaborate version of pastilla, made exclusively with pigeon as it has been since the Andalusian refugees brought it to Fes in the 15th century. Fassi pastilla uses warqa pastry hand-made by specialized artisans, a filling of squab cooked in an onion and spice confit, eggs cooked in the reduced sauce, and an almond-sugar-cinnamon layer. The assembly is an architectural feat. This version is considered the gold standard against which all other pastillas are measured. It requires at least two days of preparation and is reserved for the most important celebrations.
Ingredients
- 4 Squab (pigeon), whole
- 16 Warqa pastry sheets (handmade preferred)
- 10 Eggs, beaten
- 300 g Blanched almonds
- 4 large Onions, grated
- 1.5 tsp Saffron threads
- 3 tbsp Ground cinnamon
- 1 tsp Ground ginger
- 150 g Powdered sugar
- 200 g Butter
- 2 bunches Fresh cilantro and parsley
- to taste Salt and pepper
Instructions
- 1
Braise pigeons with onions, herbs, saffron, ginger, butter, and water for 1.5 hours. Shred meat.
- 2
Reduce the cooking liquid. Slowly stir in beaten eggs until they form soft, saucy curds.
- 3
Toast and grind almonds. Mix with cinnamon and powdered sugar.
- 4
Layer buttered warqa sheets in a large round pan. Add egg mixture, then pigeon meat, then almond mixture.
- 5
Fold edges over. Top with more warqa. Brush with melted butter.
- 6
Bake at 180C (350F) for 35 minutes until deep golden.
- 7
Invert onto a platter. Decorate lavishly with powdered sugar and cinnamon.
Tips & Tricks
- Handmade warqa pastry is thinner and more delicate than phyllo.
- Squab has a richer, more gamey flavor than chicken — it is worth seeking out.
- The decoration pattern on top should be intricate and beautiful.