Moroccan Carrot Soup
The recipe Moroccan Carrot Soup can be made in about 45 minutes. This recipe makes 2 servings
Moroccan Pigeon Pie Bstilla
Ingredients
- 1⁄2 cup blanched almonds
- 3 lb. pigeon (5-6) or bone-in, skin-on chicken thighs
- 3 cups chicken stock
- 3 eggs
- 3 tbsp. olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, minced
- 1 tbsp. ras el hanout
- 1⁄2 tsp. crushed red chile flakes
- 1⁄4 tsp. saffron threads, mixed with 1 tsp. water
- 3 tbsp. minced cilantro
- 3 tbsp. minced parsley
- Kosher salt and freshly ground black pepper, to taste
- 6 tbsp. unsalted butter, melted, plus more
- 8 sheets phyllo dough
- 1⁄4 cup confectioners’ sugar
- 1 tsp. ground cinnamon
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