I live in a city where there are no Moroccan restaurants, thus I have constant cravings for b’stilla (also spelled bastilla or bestila).

Pigeon bastilla and other great food photos. Check out the food blog with commentary at the ulterior epicure.

If you ever have the chance to dine in a Moroccan restaurant — do it! Most often you sit on the floor on large pillows. Since eating with your hands is de rigeur, the waitstaff will offer small hot towels for cleansing.

B’stilla, or bastilla is usually served as a first course and can best be described as a cross between a pastry and a chicken pot pie without the dreaded bland gravy. My mouth waters as I describe the flaky phyllo dough pastry filled with layers of squab, game birds, or chicken then topped with powdered sugar and ground almonds and more powdered sugar.

Yes, I realize that chicken and powdered sugar might not sound good but trust me — it’s outstanding. The b’stilla is served steaming hot and diners are recommended to let it cool but the aroma and promise of such a decadently elegant dish has caused many minor burns.

Moroccan meals and memories don’t stop with b’stilla. Flavors and fragrances are aromatically vivid. Learn more about Moroccan cooking, bastilla, and let the flavor explosion begin!