Recipe: Squab Pastilla by Chef Soraya Lolli

1 In a large pot, sauté the sliced onions in olive oil with the cilantro and parsley, just lightly crushed, then add the sugar, salt, and spices. Place the squabs on top and give them a nice color. Moisten with 1.7 cups (40 cl) of mineral water, this should cover everything.

2 Let simmer gently, covered, for 45 minutes. Remove your squabs and continue cooking for another 20 minutes.

3 Meanwhile, debone your squabs.

4 In a pan, pour a little olive oil and toast your almonds. Place them on paper towels, then chop them finely. Place this in a bowl, then mix it with the sugar, cinnamon, and orange blossom water.

5 Now, in your pot there should be no liquid left. Mix in the almond mixture and the deboned squabs.

6 In the middle of a large round plate, well buttered, arrange 4 or 5 buttered brick sheets so that the weight of the filling doesn't tear the bottom, and bring them toward the edges.

7 Arrange on the bottom about 4 cm of a nice layer of your filling, then above add 4 well-buttered brick sheets to close this pastry. Crimp the edges, then brush with egg wash (egg yolk) on top. Turn on your oven to 375°F (190 °C) (gas mark 6+) and when it reaches temperature, bake in the middle of the oven for about 20 minutes.

8 Plate on a nice serving dish and dust your pastilla with your powdered sugar and cinnamon mixture.

9 And if you wish to taste this magnificent pastilla, come on my behalf to my friends at the Mansou restaurant, 60 rue de Charonne, Paris 11th.