Description
This Moroccan Sweet and Savory Pigeon Pie combines rich flavors and a flaky crust for a traditional dish.
Ingredients
Scale
- 2 pigeons, cleaned and dressed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 cup dried apricots, chopped
- 1/2 cup almonds, blanched and chopped
- 1/4 cup honey
- 1 egg, beaten
- 1 package phyllo pastry
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a pan, heat olive oil over medium heat. Add onion and garlic and sauté until soft.
- Add the pigeons, cinnamon, ginger, cumin, salt, and pepper. Cook until pigeons are golden brown.
- Add apricots, almonds, and honey to the pan, stirring to combine. Cook for another 5 minutes.
- Remove from heat and let the mixture cool.
- Layer several sheets of phyllo pastry in a baking dish, brushing each with the beaten egg.
- Spoon the pigeon mixture onto the pastry and fold the edges over.
- Top with more phyllo, brushing with egg, and seal the pie.
- Bake in the oven for 30-40 minutes until golden brown.
Notes
- For a crisper pie, use more layers of phyllo pastry.
- Serve with a side of fresh salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg