seven centuries of bstila — imik simik: cooking with gaul

Claudia Roden calls it “one of the great dishes of Morocco” and “food for the gods.” Traditionally stuffed with pigeon (now more frequently made with chicken), bstila is a pastry that blends salty and sweet, cinnamon and cilantro. It’s the kind of dish that you can read like an archival document, and its rich history […]

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