By Sackville on January 21, 2003
"In Morocco, this dish is known as Pastilla and is traditionally made with pigeon meat but chicken works equally well. The flaky layers of pastry, tender meat and sugar-cinnamon topping make a delightful combination. If you want to make this for a dinner party, just prepare it ahead of time, then freeze until a few hours before you need to serve it."
Serving Size: 1 (518 g)
Servings Per Recipe: 4
"This is identical to the recipe for Pastilla in Joan Nathan's Jewish Holiday Cooking. I mention that be3cause your instructions say to add parsley with the onions, but in the ingredients you never mention parsley. I just used the amount specified in Joan Nathan's recipe, 1 cup chopped fresh parsley, and it was very tasty. I followed your/her instructions to reduce the sauce to 1.5 cups before adding the eggs, and I think I either didn't have enough sauce or cooked it too dry, bec the pastilla was dryer this time than the times I have made it in the past. Of well, still a 5 star recipe."