👨‍🍳 조리법

1. 1

   Prepare the Pigeon/Chicken: If using pigeon, clean and quarter it. If using chicken, cut into large pieces. In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of the melted butter over medium-high heat. Brown the pigeon or chicken pieces on all sides until golden. Remove the meat and set aside. Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Return the meat to the pot. Add the ground ginger, turmeric, salt, 1 tbsp of cinnamon, black pepper, saffron (with its steeping water), and 2 cups of water. Bring to a simmer, then reduce heat to low, cover, and cook gently for about 1.5 to 2 hours, or until the meat is very tender and falling off the bone. Skim off any excess fat from the surface of the braising liquid. Carefully remove the meat from the pot, let it cool slightly, then shred it, discarding bones and skin. Strain the braising liquid into a clean saucepan, reserving about 1.5 cups of the flavorful liquid.

   ⏱️ 2 hours
2. 2

   Prepare the Egg and Meat Mixture: In the saucepan with the reserved braising liquid, bring it to a gentle simmer over medium heat. Gradually whisk in the beaten eggs, stirring constantly as if making scrambled eggs, until the mixture thickens and becomes creamy but not dry. Stir in the chopped parsley and the remaining 1 tbsp of cinnamon. Remove from heat. In a large bowl, combine the shredded meat with the thickened egg mixture. Mix well to ensure the meat is evenly coated. Taste and adjust seasoning if necessary.

   ⏱️ 15 minutes
3. 3

   Assemble the Pastilla: Preheat your oven to 180°C (350°F). Lightly grease a 24-26 cm (9-10 inch) round pie dish or springform pan. Take one sheet of warqa or phyllo pastry, brush it generously with melted butter, and carefully lay it in the prepared dish, allowing the edges to overhang. Repeat this process with about 10-12 sheets, overlapping them slightly and brushing each with butter, ensuring the entire base and sides of the dish are covered and the pastry extends well over the edges. Spoon the shredded meat and egg mixture evenly into the pastry-lined dish. Sprinkle the ground fried almonds evenly over the meat filling. Fold the overhanging pastry edges inwards over the filling, brushing with butter. Layer the remaining 8-10 sheets of warqa or phyllo pastry on top, brushing each sheet generously with melted butter. Tuck the edges neatly underneath, creating a smooth top surface. Brush the entire top generously with butter.

   ⏱️ 30 minutes
4. 4

   Bake and Finish: Place the assembled pastilla on a baking sheet (to catch any drips). Bake in the preheated oven at 180°C (350°F) for 30-40 minutes, or until the pastry is deeply golden brown and crisp. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Once baked, carefully remove from the oven and let it rest in the dish for about 10-15 minutes. Invert the pastilla onto a serving platter. Generously dust the top with powdered sugar and then sprinkle with additional cinnamon. Serve warm.

   ⏱️ 40 minutes