Pre­par­ing the pastilla: 400 g of clar­i­fied but­ter (ghee) 500 g of pastilla dough (20 sheets)

Cuisine | a&d - - Exotic Cuisine -

•Coat the blini pan in clar­i­fied but­ter. Spread a sheet of filo pas­try on the pan and place the shred­ded pi­geon meat on top. Add the brouil­lade. Top it off with

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