Dove Bistalia from The Game Cookbook by Clarissa Dickson Wright and Johnny Scott

Ingredients

• 1 pound ground almonds (about 5 cups)
• 6 tablespoons confectioners’ sugar
• salt and pepper
• 6 sprigs of cilantro (coriander), chopped
• olive oil
• 4 sprigs of parsley, chopped
• 1 teaspoon saffron
• 1 teaspoon ground ginger
• 1 large onion, grated
• 4 cloves garlic, chopped
• pinch of cinnamon
• 6 hard-boiled eggs, shelled and chopped
• generous ½ teaspoon saffron melted butter
• 4 cups water
• 1 cup (2 sticks) butter
• 6 young doves, boned and quartered with their giblets
• 2 teaspoons ground cumin
• ¼ cup orange flower water
• 23 sheets phyllo dough
• 2 egg yolks, mixed with a little water