Recipe: Chef Soraya Lolli's Pigeon Pastilla

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

2 Let cook gently covered for 45 minutes, then remove your pigeons and continue cooking for another 20 minutes.

3 Meanwhile, debone your pigeons.

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

5 Now in your pot there should be no liquid left, so mix in the almond mixture and the deboned pigeons.

6 In the middle of a large round well-buttered dish, arrange 4 or 5 buttered sheets of brick dough so that the weight of the filling doesn't tear the bottom and fold them toward the edge.

7 Then arrange at the bottom about 4 cm of a nice layer of your filling, then on top add to close this pie 4 well-buttered sheets of brick dough, fold the edges then brush with egg wash (egg yolk) over it and preheat your oven to 190° (th6+) and when it reaches temperature cook in the middle of the oven about 20 minutes.

Finishing.

Arrange on a nice plate and sprinkle your Pastilla with your powdered sugar cinnamon mixture.

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.