Pigeon Pastilla (B'stilla bel Hamam)

Ingredients

• 4pigeons or squab — or 1 kg dark chicken if pigeon is unavailable
• 250 g (9 oz)warqa or phyllo
• 6eggs
• 150 g (5 oz)almonds, fried and ground
• 2onions
• 1 tspginger
• 1 tspcinnamon
• pinchsaffron
• 4 tbspbutter, melted for brushing
• powdered sugar and cinnamonto dust
• 1 tspsalt

Method

1. Begin by preparing the pigeons. Place the 4 pigeons in a large pot along with 2 finely chopped onions, 1 teaspoon of ginger, 1 teaspoon of cinnamon, a pinch of saffron, and 1 teaspoon of salt. Add enough water to cover the birds halfway. Bring to a gentle simmer over medium heat. Cook until the meat is tender and starts to pull away from the bone, which will take on a rich, aromatic scent and a deep color.
2. Once the pigeons are cooked, remove them from the pot and let them cool slightly. Shred the meat from the bones into bite-sized pieces, discarding the bones. Meanwhile, continue to simmer the remaining juices in the pot until they reduce to a thick, flavorful sauce.
3. Crack 6 eggs into a bowl and beat them lightly. Pour the eggs into the reduced juices in the pot. Stir continuously over low heat until the eggs form a creamy, custard-like consistency. Remove from heat and allow to cool slightly. Combine the shredded pigeon meat with the egg mixture and mix in a small handful of the 150 g (5 oz) of fried and ground almonds.
4. Prepare your work surface for assembling the pastilla. Lay out a sheet of warqa or phyllo dough and brush it lightly with some of the 4 tablespoons of melted butter. Place a portion of the meat and egg mixture onto the center of the dough, spreading it evenly. Sprinkle a generous amount of the remaining ground almonds over the filling.
5. Carefully fold the edges of the warqa or phyllo over the filling to create a round pie shape, ensuring the filling is completely enclosed. Use additional sheets of dough and butter as needed to reinforce the structure and prevent leaks.
6. Preheat your oven to 190°C (375°F). Place the assembled pastilla on a baking sheet lined with parchment paper. Brush the top with any remaining melted butter to encourage a golden finish. Bake until the pastilla is a deep golden brown, indicating a crisp exterior and heated through interior, approximately 30 minutes.
7. Once baked, remove the pastilla from the oven and let it cool slightly. Dust the top generously with powdered sugar and a sprinkle of cinnamon. Serve warm, allowing the sweet and savory flavors to meld beautifully.