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Bisteeya
Recipe courtesy Emeril Lagasse, 2000

Ingredients
5 tablespoons butter
1 cup chopped onions
Salt
Cayenne
1/2 cup sliced almonds
1 tablespoons granulated sugar
2 tablespoons all-purpose flour
1/2 cup fresh lemon juice
1 1/2 cups chicken stock
2 large egg yolks
4 boiled pigeons, skin and bones removed and meat diced


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

1 tablespoon finely chopped Preserved Lemon, recipe above
6 sheets warka or phyllo dough
8 tablespoons butter, melted
1 fresh cinnamon stick, ground
Shaker of confectioners' sugar

Directions
Preheat the oven to 375 degrees F. In a saute pan over
medium heat, melt 2 tablespoons of the butter. Add the onions. Season with salt
and cayenne. Saute until translucent, about 2 minutes. Meanwhile, melt 1
tablespoon of the butter in a small saute pan, over medium heat. Add the almonds
and sprinkle with sugar. Saute until golden brown, about 2 minutes. Remove from
the heat and set aside to cool. Stir the flour into the onions and continue to
cook for 1 minute. Stir in the lemon juice and stock and bring to a boil. Add the

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

egg yolks into the hot liquid and mix well. (You want the eggs to curdle)
Continue to cook for 3 to 4 minutes, or until the mixture thickens. Remove from
the heat and cool completely. Stir in the pigeon and Preserved Lemon and season
with salt and cayenne. Brush each sheet of phyllo with the melted butter and place
each sheet on top of each other, butter side up. Line a 9-inch pie pan with the
buttered phyllo. Spoon the pigeon mixture into the pan and spread evenly. Fold
the overlapping phyllo into the pie, brushing with extra butter to seal the pie
completely. Brush the top of the pie with the remaining butter. Place on a baking
sheet and bake until golden brown, about 30 minutes. Remove from the oven and
cool before slicing. Slice the pie into individual servings. Sprinkle the entire
pie with the confectioners' sugar and freshly grated cinnamon.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved