Bastilla (بسطيلة) — Moroccan Layered Pigeon Pie with Almonds and Cinnamon

• 900 gwhole pigeon, cleaned (about 2 medium pigeons)
• 250 gyellow onion, finely grated
• 12 ggarlic, finely grated (about 4 cloves)
• 20 gfresh parsley, finely chopped
• 20 gfresh cilantro, finely chopped
• 60 gunsalted butter
• 30 mlolive oil
• 2 tspground ginger
• 1 tspground turmeric
• 1 tspground cinnamon
• 1 tspground white pepper
• 2 tspfine sea salt
• 0.25 tspsaffron threads (crushed)
• 30 mlwarm water (to bloom saffron)
• 600 mlchicken stock
• 1 leafbay leaf
• 6large eggs
• 250 gblanched almonds
• 250 mlneutral oil (for frying almonds)
• 60 gpowdered sugar
• 15 mlorange blossom water
• 12 sheetwarqa pastry (30–32 cm rounds; substitute phyllo if needed)
• 90 gunsalted butter, melted
• 1egg yolk (for sealing and glazing)

Instructions

1. 1

   Bloom the saffron by crushing the threads and stirring them into 30 ml warm water. Let it stand for 10 minutes so the color and aroma fully release, then set it aside while you start the filling.

2. 2

   In a heavy pot over medium heat, melt 60 g butter with 30 ml olive oil. Add the grated onion and cook for 8 minutes, stirring often, until glossy and lightly golden but not browned.

3. 3

   Stir in the garlic, parsley, and cilantro and cook for 1 minute to soften the raw edge. Add ginger, turmeric, cinnamon, white pepper, salt, the bay leaf, and the bloomed saffron with its liquid, and stir for 30 seconds until fragrant.

4. 4

   Add the whole pigeons and turn them in the spiced onion mixture for 2 minutes so they are well coated. Pour in 600 ml chicken stock, bring to a gentle simmer, then cover and cook on low for 60 minutes until the meat is very tender and pulls away easily.

5. 5

   Transfer the pigeons to a tray and let them cool until comfortable to handle. Strain the cooking liquid back into the pot, discarding the bay leaf, and keep the onion-herb solids in the pot because they enrich the egg layer.

6. 6

   Reduce the strained cooking liquid over medium heat for 15–20 minutes until you have about 300 ml and it looks slightly syrupy. This concentration is essential for flavor and prevents a soggy pie once the eggs are added.

7. 7

   While the sauce reduces, pick the pigeon meat from the bones and shred it into thin strands. Remove all small bones carefully, then lightly chop the meat so it layers evenly and is easy to slice after baking.

8. 8

   Lower the heat under the reduced sauce to low and whisk in the 6 eggs gradually so they do not scramble. Stir constantly for 6–8 minutes until the eggs thicken into a soft, creamy curd that still looks moist, then remove from heat to stop further cooking.

9. 9

   Make the almond layer by heating 250 ml neutral oil in a small pot to 160°C. Fry the blanched almonds for 5–7 minutes, stirring, until evenly golden, then drain well and cool completely so they stay crisp.

10. 10

    Pulse the cooled almonds in a food processor to a coarse, sandy texture with a few small pieces remaining. Mix in 60 g powdered sugar, 2 tsp cinnamon, and 15 ml orange blossom water, then set the mixture aside so the perfume distributes evenly.

11. 11

    Preheat the oven to 190°C and place a rack in the middle. Brush a 26–28 cm round pan (or a similar-size ovenproof skillet) with a thin layer of melted butter to help the warqa crisp and release cleanly.

12. 12

    Line the pan with 6 warqa sheets, overlapping in a circle so the edges hang well over the rim. Brush each sheet lightly with melted butter as you layer, because dry spots will crack and buttered layers bake into delicate flakes.

13. 13

    Spread the shredded pigeon meat evenly over the base, pressing gently to level it without compacting. Spoon the egg-and-sauce mixture over the meat and smooth it into an even layer so every slice gets the custardy richness.

14. 14

    Scatter the almond mixture evenly over the egg layer, reaching close to the edges for balanced sweetness in every bite. Drizzle 15 g of the remaining melted butter over the almonds to help them adhere and toast lightly in the oven.

15. 15

    Fold the overhanging warqa edges up and over the filling to enclose it snugly. Add the remaining 6 warqa sheets on top, brushing each with melted butter, then tuck the edges down around the sides to create a tight, smooth dome.

16. 16

    Whisk the egg yolk with 5 ml water and brush it over the top for an even, lacquered finish. Bake for 30–35 minutes until deeply golden and crisp, rotating once halfway through for uniform color.

17. 17

    Rest the bastilla for 15 minutes so the layers set and slicing is clean. Invert onto a platter if desired, then dust with 20 g powdered sugar and stripe or stencil 1 tsp cinnamon before serving warm.