B’stilla — spiced pigeon pastries from Spice by Christine Manfield

Ingredients

• butter, melted
• 90 g toasted flaked almonds, ground
• 2 tablespoons sieved icing sugar
• 25 ml orange-flower water
• 6 sheets filo pastry
• 1 tablespoon chopped coriander
• 1 litre White Chicken Stock
• 1 stick cinnamon
• 1 tablespoon Chermoula
• 1 teaspoon minced ginger
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon sea salt
• 3 large (61 g) eggs
• ½ teaspoon saffron threads
• 3 x 400 g pigeons
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• freshly ground cinnamon
• 1 tablespoon minced garlic
• 1 brown onion, finely chopped
• 75 ml olive oil
• ½ teaspoon freshly ground black pepper