Pigeon pie
Stu was nice enough to share this photo and description of his birthday dinner with us: This is a Moroccan speciality called b'stilla. Strictly speaking it is made from pigeon breast, but this one was actually made with chicken and mystery spices. On top is a crust of filo dough and, yes, a dusting of powdered sugar. This was served at the Kous-kous bistro in Hillcrest for my birthday dinner, along with a complimentary bottle of champagne. B'stilla is not on the menu but owner/chef Moumen Nouri makes some if he has time. If you go early and ask politely, you might get one.
posted by at Monday, April 23, 2007
3 Comments:
Thanks for sharing your b-day dinner with us! I once passed up an opportunity to have squab for dinner at a very fancy restaurant. Pigeon just doesn't sound very tasty, although I'm sure it can be delicious. I could handle a chicken pie much more easily.
I do like this pastilla! Better to eat it after the half marathon...!
It looks yummy!! I'm puzzled at the mixture of savory and sweet tastes in the dish.
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