Pastilla

بسطيلة · Bastiila

Ingredients13

• squab or young pigeon1.2 kg
• onion2
• unsalted butter150 g
• eggs6
• blanched almonds250 g
• warqa pastry sheets12
• powdered sugar80 g
• ground cinnamon2 tsp
• ground ginger1 tsp
• saffron threads1 pinch
• fresh parsley30 g
• salt1 tsp
• black pepper1/2 tsp

Method

1. Simmer the birds with chopped onion, butter, saffron, ginger, salt, pepper, and a little water until very tender, about 1 hour.
2. Shred the meat, discard bones and skin, and reduce the cooking liquid. Stir in beaten eggs and chopped parsley off the heat so they set into a soft custard.
3. Toast the almonds, chop them finely, and mix with half the powdered sugar and half the cinnamon.
4. Brush overlapping warqa sheets with melted butter in a round pan, add the almond mixture, then the meat and egg filling, and fold the pastry over to seal.
5. Cover the top with more buttered warqa, tuck in the edges, and bake at 180°C until deep golden, about 35 to 40 minutes.
6. Invert onto a platter, dust with the remaining powdered sugar, and decorate with cinnamon in a lattice before serving hot.