Here it is, dove season again.  Want to try some of these recipes.
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Pastilla - Moroccan sweet and savory meat pie. I had this at a great restaurant in Philly some time ago and it took my breath away. Now I need to learn how to make it for myself :)

Pastilla - Moroccan sweet and savory meat pie. I had this at a great restaurant in Philly some time ago and it took my breath away. Now I need to learn how to make it for myself :)

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Moroccan Bisteeya  Serves: 6-8  Source: Adapted from several sources, including Wolfert's Couscous and Other Good Foods from Morocco, and Claudia Roden's New Book of Middle Eastern Food  Notes: True bisteeya is made with warka pastry, not filo, so if you have a source for it, by all means use it instead. Alternatively, Wolfert gives a technique for making it yourself in her book. Also, though bisteeya in Morocco is usually served with pigeon meat, this recipe uses more commonly available…

Moroccan Bisteeya Serves: 6-8 Source: Adapted from several sources, including Wolfert's Couscous and Other Good Foods from Morocco, and Claudia Roden's New Book of Middle Eastern Food Notes: True bisteeya is made with warka pastry, not filo, so if you have a source for it, by all means use it instead. Alternatively, Wolfert gives a technique for making it yourself in her book. Also, though bisteeya in Morocco is usually served with pigeon meat, this recipe uses more commonly available…

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Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food…

Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food…

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A country style raised game pie - rabbit, pigeon, venison
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roasted squab pigeon dove chinese style recipe crispy skin tender meat tips
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Bisteeya - Found this on my favourite Martha Stewart blog. Cant wait to make it!

Bisteeya - Found this on my favourite Martha Stewart blog. Cant wait to make it!

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Dove recipes and recipes for pigeons and squab. All are similar birds, with dark meat and little fat. They are excellent braised, grilled or roasted.

Dove recipes and recipes for pigeons and squab. All are similar birds, with dark meat and little fat. They are excellent braised, grilled or roasted.

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