Bastilla (Moroccan Pigeon Pie — Celebration)

Ingredients

• 2 squab (450g each), plucked and cleaned
• 200g onion, sliced
• 100g carrot, cut into chunks
• 50g celery, cut into chunks
• 6 coriander seeds
• 6 black peppercorns
• 2 bay leaves
• 1 cinnamon stick
• 100g smen (preserved butter) or clarified butter
• 200g onions, sliced thin
• 60g shelled almonds, blanched and split
• 60g shelled pistachios
• 15g fresh coriander, chopped
• 15g fresh parsley, chopped
• 4g ground cinnamon
• 4g ground ginger
• 2 egg yolks
• 100ml reserved poaching liquid
• 150g phyllo sheets
• 60g melted butter
• 20g powdered sugar
• 3g ground cinnamon, for garnish

Method

1. 1
   Poach squab with carrot, celery, onion, coriander seeds, peppercorns, bay leaves, and cinnamon stick in salted water for 35 minutes; cool in liquid, then shred meat finely; reserve 100ml poaching liquid.
2. 2
   Heat smen in heavy pot; sauté sliced onions until golden and caramelized, 15 minutes; add almonds and pistachios, toast 2 minutes.
3. 3
   Fold in shredded squab, fresh herbs, ground cinnamon, and ginger; season with salt and white pepper.
4. 4
   Whisk egg yolks with reserved poaching liquid; fold into filling off heat until cohesive.
5. 5
   Layer 4 phyllo sheets, brushing each with melted butter; spread quarter of filling across lower third, fold edges inward, then roll into tight cylinder.
6. 6
   Arrange seam-side down on buttered sheet tray; repeat with remaining phyllo and filling to create 4 rolls.
7. 7
   Brush tops generously with remaining butter; bake at 190°C until deep golden, 25–28 minutes.
8. 8
   Dust with powdered sugar and ground cinnamon; serve warm.