Skip to content


Serve 10


  • 20 Pigeons
  • 750g Onions
  • 1 Bunch  Coriander
  • 2 Bunches  Parsley
  • 5g Ground Cinnamon
  • 3g Saffron
  • 20g Ginger
  • 5g  Gum Arabic
  • 5g  Nutmeg
  • 150g  Caster Sugar
  • 20g   Orange Blossom Water
  • 200g Butter
  • 10l   Olive
  • 1,5g  Blanched Almonds
  • 8 Eggs
  • 500g  Leaf of pastilla
  • 20g Icing Sugar
  • 10g  Cinnamon
  • Salt
  • Pepper


  1. Clean out the pigeons and put them in a pot then add onions, parsley, chopped coriander and spices, oil and butter.
  2. Let it  simmer them add the sugar and orange blossom.
  3. When its cooked, withdraw the pigeons and let the sauce reduce.
  4. Frayed pigeons while keeping a bit of reduced sauce.Add beaten eggs over the rest of the sauce in the pot.
  5. Cook as kind of scrambled eggs.Golden the almonds then put it in the robot with the rest of the caster saugar and cinnamon.

The Assembly of Pastille:

  1. Spread the leaves of pastilla on a large flat, make butter and start by putting almonds, eggs pigeons and then almonds at the end.
  2. Replicate the edges of the leafs, cover with a one of the leaf and then make an iol brush, let it rest, make a gilding before putting it in the oven 180 degrees.
  3. After cooking, sprinkle the top with icing sugar and some cinnamon.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: