Ingredients
Scale
- 2 pigeons, cleaned and quartered
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 cup almonds, toasted and chopped
- 1/4 cup raisins
- 1/4 cup honey
- 1 package phyllo dough
- 1/2 cup melted butter
- Salt to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, combine the pigeons, onion, garlic, cinnamon, ginger, cumin, turmeric, cayenne, and salt. Add water to cover and bring to a boil.
- Reduce heat and simmer for about 1 hour or until the pigeons are tender.
- Remove the pigeons from the pot and let cool. Skim off any fat from the broth.
- Once cool, shred the meat from the pigeons and mix with almonds, raisins, and honey.
- Lay several sheets of phyllo dough in a baking dish, brushing each layer with melted butter.
- Fill with the pigeon mixture and cover with more phyllo dough, brushing each layer with butter again.
- Brush the top with the beaten egg and score the top for easy cutting.
- Bake for 30-40 minutes until golden brown.
Notes
- For added flavor, you can marinate the pigeon in spices overnight.
- Traditionally served with a sprinkle of powdered sugar on top for a sweet-savory combination.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 12g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg