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Type: Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

5 tablespoons 75mlButter
1 cup 62g / 2.2ozChopped onions
  Salt - to taste
  Cayenne - to taste
1/2 cup 46g / 1.6ozSliced almonds
1 tablespoon 15mlGranulated sugar
2 tablespoons 30mlAll-purpose flour
1/2 cup 118mlFresh lemon juice
1 1/2 cups 355mlChicken stock
2 cups 396g / 13ozEgg yolks (large)
4   Boiled pigeons - skin and bones
  Removed, and meat diced
1 tablespoon 15mlFinely-chopped Preserved Lemon - (see recipe)
6   Sheets warka or phyllo dough
8 tablespoons 120mlButter - melted
1   Fresh cinnamon stick - ground
  Shaker of confectioners' sugar

Recipe Instructions

Preheat the oven to 375 degrees.

In a saute pan over medium heat, melt 2 tablespoons of the butter. Add the onions. Season with salt and cayenne. Saute until translucent, about 2 minutes.

Meanwhile, melt 1 tablespoon of the butter in a small saute pan, over medium heat. Add the almonds and sprinkle with sugar. Saute until golden brown, about 2 minutes. Remove from the heat and set aside to cool.

Stir the flour into the onions and continue to cook for 1 minute. Stir in the lemon juice and stock and bring to a boil. Add the egg yolks into the hot liquid and mix well. (You want the eggs to curdle.) Continue to cook for 3 to 4 minutes, or until the mixture thickens. Remove from the heat and cool completely. Stir in the pigeon and Preserved Lemon and season with salt and cayenne.

Brush each sheet of phyllo with the melted butter and place each sheet on top of each other, butter-side up. Line a 9-inch pie pan with the buttered phyllo. Spoon the pigeon mixture into the pan and spread evenly. Fold the overlapping phyllo into the pie, brushing with extra butter to seal the pie completely. Brush the top of the pie with the remaining butter.

Place on a baking sheet and bake until golden brown, about 30 minutes. Remove from the oven and cool before slicing. Slice the pie into individual servings. Sprinkle the entire pie with the confectioners' sugar and freshly grated cinnamon.

This recipe yields 6 servings.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1D52) - from the TV FOOD - NETWORK


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