طريقة عمل بسطيلة الحمام

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The original pastilla is pigeon, not chicken: gamey meat, eggs, almonds, cinnamon, and warqa, dusted with sugar. Fes still makes it this way for weddings. Chicken is the weekday cousin; this is the feast.

Pigeon Pastilla, or B'stilla bel Hamam, hails from the city of Fes, where it graces wedding tables with its regal presence. Unlike its chicken counterpart, reserved for more ordinary occasions, this dish is a celebration of flavors and textures, embodying the essence of Moroccan feasts. The original version calls for pigeon, offering a rich and gamey depth that sets it apart as a true indulgence. Cutting into a Pigeon Pastilla reveals crisp warqa layers encasing a savory pigeon and egg filling, accented by sweet almonds. A cinnamon and powdered sugar dusting completes this harmonious blend of flavors, ideal for celebrating special occasions.