When Moroccans in Fes celebrate, one of their favorite dishes to prepare is a pastilla. A pastilla is effectively a compressed round pastry that surrounds different types of meat. One traditional example is pastilla aux pigeons, featuring pigeon meat, onions, eggs, ground almonds, saffron and ginger, with powdered sugar first sprinkled overtop and then cinnamon on top of that in a crisscross pattern. Rahima, the waitress at Le Chameau Bleu (the Blue Camel), told us in French: “This is what I would order on our menu. It’s very special. I love the sweetness of the sugar and cinnamon.”
