Recipe courtesy of Emeril Lagasse
1 hr 10 min
30 min
40 min
6 servings


  • 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
  • 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


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 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.

Recipe courtesy of Emeril Lagasse

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Sticky Honey-Soy Chicken Wings

Recipe courtesy of Tyler Florence

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Tarragon Chicken Salad Tea Sandwiches

Recipe courtesy of Nealey Dozier

Ale-Simmered Chicken with Dried Plums

Recipe courtesy of Dave Lieberman

Italian Baked Chicken and Pastina

Recipe courtesy of Giada De Laurentiis

Chicken with Chunky Lemon Sauce

Recipe courtesy of Rocco DiSpirito

Chicken Spiedie

Recipe courtesy of Brooks' House of BBQ

Chicken a la Polly Kohen

Recipe courtesy of Dave Lieberman

Pollo al Mattone

Recipe courtesy of Michael Chiarello


So Much Pretty Food Here