Bastilla

Ingredients - Serves 6

• Cinnamon - For dusting
• Powdered sugar - For dusting
• Butter - 100g, melted
• Phyllo dough - 12 sheets
• Almonds - 100g, toasted and ground
• Eggs - 4
• Parsley - 1 bunch, finely chopped
• Saffron threads - A pinch
• Ground ginger - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Garlic - 2 cloves, minced
• Onions - 2, finely chopped
• Pigeon meat - 1 kg

Let's Get Started

1. In a large pot, combine the pigeon meat, onions, garlic, ground cinnamon, ground ginger, saffron, and parsley. Add enough water to cover and simmer for about 1 hour, or until the meat is tender.
2. Remove the meat from the pot and set aside to cool. Once cool, shred the meat and discard any bones.
3. In the same pot, beat the eggs and cook until scrambled. Mix in the shredded meat and ground almonds.
4. Preheat the oven to 180°C (350°F).
5. Brush a round baking dish with melted butter. Layer 6 sheets of phyllo dough in the dish, brushing each sheet with butter as you go. Spread the meat mixture over the dough.
6. Layer the remaining 6 sheets of phyllo dough over the meat, brushing each sheet with butter. Tuck the edges of the dough into the dish to seal the pie.
7. Bake for 30 minutes, or until the pie is golden brown.
8. Remove the pie from the oven and dust with powdered sugar and cinnamon before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 60 minutes
• Cook Time: 90 minutes
• Calories: 450
• Fat: 20g
• Carbs: 40g
• Protein: 30g
• Sodium: 800mg
• Sugar: 10g