Bisteeya, or pastilla is a common Moroccan or Algerian pie dish that toes the line between sweet and savoury. Here, Greg Malouf uses pigeon as a filling but shredded chicken, fish or offal make good alternatives. Serve this bisteeya at a large celebration or gathering, as per tradition. This recipe has been adapted from Greg Malouf's book, Arabesque.

Bisteeya, or pastilla is a common Moroccan or Algerian pie dish that toes the line between sweet and savoury. Here, Greg Malouf uses pigeon as a filling but shredded chicken, fish or offal make good alternatives. Serve this bisteeya at a large celebration or gathering, as per tradition. This recipe has been adapted from Greg Malouf's book, Arabesque.

Persian potato patties with garlic chives recipe from Saraban by Greg Malouf | Cooked

Persian potato patties with garlic chives recipe from Saraban by Greg Malouf | Cooked

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Recipe: Greg Malouf’s Rabbit B’stilla with Lebanese-style Cabbage Salad

Recipe: Greg Malouf’s Rabbit B’stilla with Lebanese-style Cabbage Salad

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Rose and buttermilk panna cotta with comice pears - Greg Malouf FROM Great British Chefs

Rose and buttermilk panna cotta with comice pears - Greg Malouf FROM Great British Chefs

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Greg Malouf's crispy vegetable-packed fritters can be served warm or cold, as a mezze or part of a decadent brunch spread.

Greg Malouf's crispy vegetable-packed fritters can be served warm or cold, as a mezze or part of a decadent brunch spread.

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