Pastilla (بسطيلة) — Moroccan Pigeon Pie with Almonds and Cinnamon

• 2 wholewhole pigeon, cleaned (about 450 g total; if small, use 3 pigeons)
• 250 gyellow onion, finely chopped
• 20 gflat-leaf parsley, finely chopped
• 20 gcilantro, finely chopped
• 60 gunsalted butter
• 30 mlolive oil
• 2 tspground ginger
• 1 tspground cinnamon
• 1 tspground turmeric
• 1 tspground black pepper
• 2 tspfine sea salt
• 0.25 tspsaffron threads (crumbled)
• 30 mlwarm water (to bloom saffron)
• 1 leafbay leaf
• 500 mlwater
• 6large eggs
• 250 gblanched almonds
• 60 gpowdered sugar
• 15 mlorange blossom water
• 120 gunsalted butter, melted (for brushing layers)
• 360 gphyllo dough (about 12 sheets; warqa is traditional if available)
• 1egg yolk (for sealing and glazing)

Instructions

1. 1

   Bloom the saffron by stirring the saffron threads into 30 ml warm water and letting it stand for 10 minutes. This small step deepens the color and fragrance so it carries through the entire filling.

2. 2

   In a heavy pot over medium heat, melt 60 g butter with 30 ml olive oil, then add the chopped onion. Cook for 10–12 minutes, stirring often, until the onion is soft and lightly golden.

3. 3

   Add parsley, cilantro, ginger, 1 tsp cinnamon, turmeric, black pepper, salt, and the bay leaf, and stir for 30 seconds to toast the spices. Nestle in the pigeons, turning them to coat in the aromatic onion mixture so the meat starts absorbing flavor immediately.

4. 4

   Pour in 500 ml water plus the bloomed saffron and its soaking liquid, then bring to a gentle simmer. Cover and cook on low for 45–60 minutes until the pigeon is very tender and pulls away from the bone.

5. 5

   Transfer the pigeons to a tray to cool until comfortable to handle, keeping the cooking liquid in the pot. Remove skin and bones, then shred the meat into thin strands; you should have about 250–300 g cooked meat. Return the shredded meat to the pot so it can rewarm and reabsorb flavor.

6. 6

   Simmer the sauce uncovered over medium heat until it reduces to about 180–220 ml and looks glossy, stirring to prevent sticking. The goal is a concentrated, spoon-coating sauce so the pastilla stays crisp rather than soggy.

7. 7

   Lower the heat to medium-low and add the 6 eggs one at a time, stirring constantly after each addition. Cook for 6–8 minutes until the eggs set into soft curds that cling to the meat and the mixture is thick and cohesive.

8. 8

   Spread the pigeon-and-egg mixture on a plate or shallow pan to cool and release steam for 15 minutes. Cooling is essential because hot filling will melt butter in the layers and soften the pastry before baking.

9. 9

   Prepare the almond layer by toasting the blanched almonds on a sheet pan at 160°C for 10–12 minutes, shaking once halfway, until pale golden and fragrant. Cool for 5 minutes, then pulse in a food processor to a coarse, sandy crumble; avoid turning it into almond butter.

10. 10

    Mix the ground almonds with 60 g powdered sugar, 2 tsp cinnamon, and 15 ml orange blossom water until evenly perfumed. The mixture should clump slightly when pressed, which helps it form a distinct crunchy-sweet layer.

11. 11

    Heat the oven to 190°C and place a rack in the middle. Brush a 26–28 cm round pan lightly with melted butter, then keep the remaining melted butter warm so it brushes on smoothly.

12. 12

    Lay 6 phyllo sheets in the pan, one at a time, brushing each sheet with melted butter and letting the edges overhang all around. Rotate each sheet slightly as you layer so the overhang is evenly distributed and the base becomes sturdy.

13. 13

    Spread the cooled pigeon-and-egg mixture evenly over the base, pressing gently to level it without compacting too hard. Add 2 more buttered phyllo sheets on top of the meat layer to create separation and help the bottom stay crisp.

14. 14

    Scatter the almond mixture evenly over the phyllo separator layer, then press very lightly so it adheres. Add 2 more buttered phyllo sheets over the almonds to lock in the filling and keep the top layers from absorbing moisture.

15. 15

    Fold the overhanging phyllo up and over the top, brushing with butter as you fold so it seals neatly. If any gaps remain, patch them with the remaining phyllo, buttering each piece, then brush the top with the egg yolk mixed with 15 ml water for a glossy finish.

16. 16

    Bake for 30–40 minutes until deeply golden and crisp, rotating the pan after 20 minutes for even color. Rest the pastilla for 10 minutes before unmolding so the layers set and slices hold their shape.

17. 17

    Dust the top with 20 g powdered sugar using a fine sieve, then add 1 tsp cinnamon in diagonal lines or a lattice pattern. Serve warm so the pastry crackles and the filling stays aromatic.