Comments on: Chicken Bastilla http://www.sarahmelamed.com/2009/10/chicken-bastilla/ Bridging cultures through food Sun, 05 Feb 2012 04:54:04 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lauren http://www.sarahmelamed.com/2009/10/chicken-bastilla/comment-page-1/#comment-5944 Lauren Wed, 09 Nov 2011 06:48:31 +0000 http://www.sarahmelamed.com/?p=729#comment-5944 This looks fantastic! I can't wait to try to make this! This looks fantastic! I can’t wait to try to make this!

]]> By: yael http://www.sarahmelamed.com/2009/10/chicken-bastilla/comment-page-1/#comment-435 yael Thu, 22 Oct 2009 07:27:16 +0000 http://www.sarahmelamed.com/?p=729#comment-435 Inna my Russian friend had made us a legendary pastillia (we pronounce with P, not like the Arabs) a while ago when she invited us all for Shabat. it is still remebered and mentioned every time we meet. i think she made it with ground beef. Inna my Russian friend had made us a legendary pastillia (we pronounce with P, not like the Arabs) a while ago when she invited us all for Shabat. it is still remebered and mentioned every time we meet.
i think she made it with ground beef.

]]> By: Sarah http://www.sarahmelamed.com/2009/10/chicken-bastilla/comment-page-1/#comment-432 Sarah Wed, 21 Oct 2009 21:15:42 +0000 http://www.sarahmelamed.com/?p=729#comment-432 Thanks for your comments, No need to worry, I wont be taking out my sling shot just yet although squabs are simply young pigeons, the same ones on my roof. They are supposedly delicious despite the bad reputation. I read that the practice of raising pigeons for food may have come from the ME, not surprising after my trip to Bet Guvrin and the many dovecotes they dug out there. Here's a funny look at the gourmet pigeon: http://www.gourmet.com/food/2008/09/eating-pigeons?currentPage=1 Thanks for your comments,
No need to worry, I wont be taking out my sling shot just yet although squabs are simply young pigeons, the same ones on my roof. They are supposedly delicious despite the bad reputation. I read that the practice of raising pigeons for food may have come from the ME, not surprising after my trip to Bet Guvrin and the many dovecotes they dug out there. Here’s a funny look at the gourmet pigeon:
http://www.gourmet.com/food/2008/09/eating-pigeons?currentPage=1

]]> By: Baroness Tapuzina http://www.sarahmelamed.com/2009/10/chicken-bastilla/comment-page-1/#comment-431 Baroness Tapuzina Wed, 21 Oct 2009 14:59:58 +0000 http://www.sarahmelamed.com/?p=729#comment-431 Yours looks like I wish mine had looked, but I am not going to give up. I am ready to give it another go. You shouldn't use the pigeons on your rooftop or balcony to make this dish because the pigeon that is referred to in the recipe is what we call squab. It is a different variety of pigeon, not the ones I call "flying rats". I would like to make the warka with you sometime. I have been too chicken to try to make it by myself. Yours looks like I wish mine had looked, but I am not going to give up. I am ready to give it another go.

You shouldn’t use the pigeons on your rooftop or balcony to make this dish because the pigeon that is referred to in the recipe is what we call squab. It is a different variety of pigeon, not the ones I call “flying rats”.

I would like to make the warka with you sometime. I have been too chicken to try to make it by myself.

]]> By: lisaiscooking http://www.sarahmelamed.com/2009/10/chicken-bastilla/comment-page-1/#comment-430 lisaiscooking Wed, 21 Oct 2009 14:37:22 +0000 http://www.sarahmelamed.com/?p=729#comment-430 A bastilla is something I've been wanting to try to make. I think I would definitely use store-bought phyllo. Your finished pie looks delicious! A bastilla is something I’ve been wanting to try to make. I think I would definitely use store-bought phyllo. Your finished pie looks delicious!

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