This is a “poor man’s” version of the famous pigeon pie called bstilla (or pastilla), which is such a favorite at weddings and festive occasions, and which Moroccans say was brought back by the Moors from Andalusia. I have to admit that this pie, which comes from Fez, is very much more to my taste than the grander version. Don’t be put off by what might seem like a difficult recipe; it is truly scrumptious and you must try it. In Morocco, the pie is made with trid, an oily puff pastry made by pulling an elastic dough until it is paper-thin and layering it. Since trid is not available in this country, use fillo, which is a perfect substitute. It comes in various commercial sizes. It is best to use the large-size sheets, which are available frozen in packages from Middle Eastern and other specialty stores. The sheets I use for this pie (from a popular brand) measure about 19 inches × 12 inches. If you can find only smaller sheets, you can have more of them overlapping. Wrap any sheets that are left over in plastic wrap and keep in the refrigerator for future use.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.