This is a fine entry for grand feasts, but it can also be served perfectly as a main course. It's both sweet and savory at the same time. This pastry is made with ouarka dough and can also be made with store-bought puff pastry (Aarosa). The filling is made with pigeons, but in the Experimental kitchen, we use chicken breasts and almonds. This is one of the delights of Moroccan cuisine.
8 pigeon or chicken breasts
1 cup of chopped parsley
1 1/2 kg of grated onion
450g of butter or margarine
8 eggs
1/2 teaspoon of cinnamon
1 tablespoon of black pepper
300g of almonds
1 cup of confectioner's sugar
This is a fine entry for grand feasts, but it can also be served perfectly as a main course. It's both sweet and savory at the same time. This pastry is made with ouarka dough and can also be made with store-bought puff pastry (Aarosa). The filling is made with pigeons, but in the Experimental kitchen, we use chicken breasts and almonds. This is one of the delights of Moroccan cuisine.
8 pigeon or chicken breasts
1 cup of chopped parsley
1 1/2 kg of grated onion
450g of butter or margarine
8 eggs
1/2 teaspoon of cinnamon
1 tablespoon of black pepper
300g of almonds
1 cup of confectioner's sugar
Wash the chicken breasts and place them whole in a pot
(Pigeons are also placed whole.) Season with salt and add chopped parsley, grated onion, black pepper, cinnamon, butter or margarine, and confectioner's sugar
Let it cook without adding water
Add water only when the liquid has evaporated and the meat is still not cooked
Cook over medium heat, stirring occasionally
Remove the chicken breasts or pigeons and let the mixture continue to cook until all the water has evaporated
Add beaten eggs, mixing them in slowly
Peel the almonds and fry them in hot oil
When they start to brown, remove from the heat and immediately place in a strainer
Mash or blend with a liquidizer
Add to the pot mixture with 3 tablespoons of frying oil
Cut the chicken or pigeon into pieces and add to the previous mixture
Roll out the puff pastry thinly and line a round, tall cake mold that opens
There should be excess dough around the edge
Place the filling
Cover with puff pastry
Bake in the oven until the pastry is golden brown
Place the mold on a baking sheet, as it will drip a lot of fat while baking
However, we recommend baking in an opening mold, just so it doesn't get too greasy.
