Savory baking, edible birds, pie…when I triangulated those three things on a map, my finger landed squarely on Morocco. Specifically on Morocco’s most famous dish: bisteeya, also spelled b’steeya, bistella, pastilla, pastella, the list goes on. Interestingly, the only time I’ve heard a real Moroccan pronounce the word it sounded like pas-TEL-ah. So I’m all kinds of confused on the name.
However a rose by any other name would still taste like Moroccan pigeon pie. Actually more of a pastry than a pie, it’s a delicate, spicy, savory-sweet combo that works great in either a conventional home or outdoor brick oven (and a lot of you have been bugging me for more brick oven recipes). Let’s make it!