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 […] via seven centuries of bstila — imik simik: cooking with gaul Continue reading seven centuries of bstila — imik simik: cooking with gaul