Breaking news MOROCCAN

Crispy pigeon Mhancha

Written by FDM

Executive sous-chef Brahim Sakroune (Restaurant Al Ain Fairmont Marrakech) is proposing a recipe of a crisp Mhancha with pigeons.


Pigeon Mhancha

– 10 pigeons
– 250 g of almonds
– 50 g icing sugar
– 2 onions
– 1 bunch of parsley
– 1 bunch coriander
– Mrouzia spices
– 1 tsp. to c. pure saffron
– 1 sheet of pastilla
– 500 g onion
– 1 tsp of honey
– Salt, pepper and ginger
– 200 g of crushed almonds
– 2 eggs
– 250 g of butter
– 2 pc of foie gras
– Poultry stock for cooking
– Grain mrouzia spices
– Beet
– Dried roses
– Raspberry
– Coarse salt
– Black grain pepper
– 100 g of golden flaked almonds for finishing


Pigeon Mhancha

Prepare the pigeons as usual (pigeon pastilla), decant the pieces and shred the meat, then set aside in the fridge. Reduce the sauce, and bind it with a little honey, add the meat. Take half of the crushed and roasted almonds and mix with the rest of the plain almonds. After preparing everything, combine the ingredients in a bowl, gently mix the stuffing and set aside.

Pastilla leaves

Cut them in half, start to form a thin sausage with the stuffing, tighten well and close the sausages with the eggs. Gently begin to form the coil without breaking the tubes. Roll in a place at room temperature, try to cut the excess of the sausage straight. Reserve in a tray and cover with a film.

Spice broth

prepare a chicken stock with carrots, beet juice, add the Mrouzia grains, flowers, raspberries, coarse salt, peppercorns. When boiling, lower the heat, simmer for 30 min, keep overnight in the fridge and then let stand.

Cooking the foie gras

Foie gras tempered and deveined from the inside. Put the lobes in the vacuum bags with the filtered broth and let sit. Set the temperature of the immersion heater to 60 °, and start cooking. Ideal core temperature 52 °c to 58 °c,  cool in ice cubes. Let the foie gras sit in the juice 48 hours before tasting.


Brush with clarified butter and table oil, bake the Mhancha in the dry oven at a temperature of 180 °c. It should be crisp and golden. Take the foie gras out of the vacuum bag, place on a rack to drain, cut a nice slice of 60 g, reduce the foie gras cooking juices.

Beet puree and sweet raspberry

Sprinkle the icing sugar lightly on half of the Mhancha using a small sieve, put a pinch of mash in the center of the plate, place the Mhancha in it. On the other half of the Mhancha, place the slice of foie gras. Add tips with reduction juices and beet-raspberry puree.