👨‍🍳 Instructions

1. 1

   Prepare the pigeon: Pat the squab dry. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the squab on all sides until golden brown. Remove the squab and set aside. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the grated ginger, turmeric, ground coriander, salt, and black pepper. Cook for 1 minute until fragrant. Return the squab to the pot. Add enough water to just cover the birds (about 4-6 cups). Bring to a boil, then reduce heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the pigeon is very tender and the meat is falling off the bone. Skim off any impurities that rise to the surface during the first 30 minutes of simmering.

   ⏱️ 2 hours
2. 2

   Shred the pigeon meat: Carefully remove the cooked squab from the pot and let it cool slightly. Reserve the cooking liquid. Once cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard bones and skin. You should have about 3-4 cups of shredded meat.

   ⏱️ 30 minutes
3. 3

   Make the egg mixture: Strain about 2 cups of the reserved cooking liquid into a clean saucepan. Bring to a simmer over medium heat. In a bowl, whisk the 8 eggs with 1 tablespoon of cinnamon and the crumbled saffron threads (including the steeping water). Gradually pour the whisked eggs into the simmering cooking liquid, stirring constantly with a fork or whisk to create small curds, similar to scrambled eggs. Continue cooking and stirring until the eggs are just set and the mixture is thick and creamy, about 10-15 minutes. Do not overcook; it should not be dry. Remove from heat and let cool slightly.

   ⏱️ 15 minutes
4. 4

   Prepare the almond topping: While the eggs are cooking, toast the blanched almonds. You can do this in a dry skillet over medium heat until lightly golden and fragrant, or spread them on a baking sheet and toast in a preheated oven at 180°C (350°F) for 8-10 minutes. Let the almonds cool. In a food processor, pulse the toasted almonds with 2 tablespoons of cinnamon and 50g (about 1/4 cup) of the powdered sugar until coarsely ground. Be careful not to over-process into a paste.

   ⏱️ 10 minutes
5. 5

   Assemble the pastilla: Preheat your oven to 190°C (375°F). Lightly grease a 9-10 inch round baking dish or pie plate. Lay one sheet of warqa pastry in the dish, pressing it gently into the bottom and up the sides, allowing any excess to overhang. Brush generously with melted butter. Layer 5 more sheets of pastry, brushing each one with butter and staggering them to cover the bottom and sides, ensuring no large gaps. You want a thick, buttery base. Spread the shredded pigeon meat evenly over the pastry base. Spoon the cooked egg mixture over the pigeon meat. Sprinkle the ground almond-cinnamon mixture evenly over the egg layer. Fold the overhanging pastry edges inwards to enclose the filling. Top with the remaining 6 sheets of warqa pastry, brushing each with butter and tucking the edges underneath to create a neat, sealed pie. Ensure the top layer is smooth and well-buttered.

   ⏱️ 30 minutes
6. 6

   Bake the pastilla: Place the assembled pastilla in the preheated oven. Bake for 30-40 minutes, or until the pastry is deeply golden brown, crisp, and puffed. If the top starts to brown too quickly, you can loosely tent it with foil.

   ⏱️ 40 minutes
7. 7

   Serve: Remove the pastilla from the oven and let it rest for 10-15 minutes before serving. This allows the filling to set slightly. Just before serving, generously dust the top with the remaining powdered sugar and a final sprinkle of cinnamon. Cut into wedges and serve warm.

   ⏱️ 15 minutes