A Taste of Africa/Dorinda Hafner 2002

Pigeon Pie (B'Steeya)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
TOPPING: 2 tablespoons vegetable oil 1-3/4 cups blanched almonds 1 teaspoon ground cinnamon
1/4 cup firmly packed brown or superfine sugar FILLING: 1/2 cup butter 1 large yellow onion, finely diced
meat or 3 or 4 squabs, boned and cut into chunks, or skinless, diced meat of 1 whole chicken 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot paprika 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice
1/2 teaspoon saffron threads, or ground turmeric 1-1/2 teaspoons salt 1 bunch cilantro, minced
1 bunch parsley, minced 1-1/2 cups water 6 to 8 eggs, beaten
CRUST: 1 cup butter, melted 14 to 16 sheets phyllo pastry 1/2 cup confectioners' sugar mixed with 1/2 teaspoon cinnamon



1 To make the topping, heat the oil in a large, heavy-based skillet and brown the almonds. Drain the almonds on paper towels, and grind them to a medium coarseness in either a coffee grinder or with a rolling pin and sheets of waxed paper. Combine the ground almonds with the cinnamon and sugar, cover, and set aside.
2 To make the filling, melt the butter in a heavy-based pan, and fry the onion for 5 to 7 minutes, or until golden brown and soft. Stir in the meat, cinnamon, pepper, paprika, ginger, allspice, saffron, salt, cilantro, parsley, and water. Cover and simmer on low heat for 15 to 20 minutes, or until the meat is well cooked.
3 Remove the meat from the sauce, which should be reduced to about 1 cup. Set the meat aside. Gradually add the eggs to the sauce, on low heat, stirring continuously until well combined. Stir well, adjust the seasonings, and remove from the heat.
4 Preheat the oven to 400 F/200 C.

Back