Pigeon bistayeea - Good Food Middle East

Ingredients

• 6 Squab pigeons, about 400g each (can be swapped for duck or chicken legs, cook until they are tender)
• 100ml olive oil
• 3 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp ground ginger
• 8 threads saffron, lightly roasted and crushed
• 1 tsp cinnamon
• 1 tsp ground cumin
• 1 bullet chilli, seeded and finely chopped
• 60ml sherry
• 1.2l chicken stock
• 4 eggs
• Handful of parsley leaves, finely shredded
• Handful of coriander leaves, finely shredded
• 12 sheets of filo pastry
• 150g melted clarified butter
• 100g flaked almonds, fried in vegetable oil and drained
• 50ml canola oil
• 100g icing sugar sifted with 20g cinnamon powder
• Sea salt
• Freshly milled white pepper