Pigeon! I don’t know where to get pigeon! Whoa there readers Phil, Tina, Cindy and Kate! I hope you know me a bit better than that. Very very rarely do I pull a Saveur and call for an impossible-to-find ingredient. Mrs. Pastry and I used to love that magazine, by the way, but for as much as we loved it, we also loved to laugh at it. Their ingredients lists were hilarious.
1 cup flour
1 teaspoon salt
1/2 cup chicken stock
1 lb. ox clavicle, smoked
You’d cruise along merrily until you hit that one item that punctured your enthusiasm like a ten penny nail through a steel-belted radial.
4 slices crust bread
6 slices tomato
1 sprig parsley
2 snipe eggs, any size
Thanks a load! After a while I simply had to quit the thing. They just teased me too much. Apparently quite a few other readers felt the same way, the magazine closed down for a while as I recall. It seems they’re back up and running now, I trust without the recipes that require a special hunting trip to Mount Kinabulu.
But rest assured you guys, I’ll provide an easy-to-come-by alternative for anything odd. Bisteeya is mostly made with chicken nowadays anyway. But to your specific question, Rob, I think I am going to try to make the warqa (the pastry) just for fun. But filo dough works every bit as well.