Moroccan Pastilla

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== Description ==
For 12 people
== Ingredients ==
* 3 bunches of parsley
* 1½ kg grated onion
* 200 g of butter
* ½ teaspoon cinnamon
* 1 teaspoon pepper
* ½ teaspoon natural saffron
* 8 hard-boiled eggs
* 300 g of almonds cleaned, fried and crushed
* 1 cup sugar
=== Stuffing ===
* 8 pigeons (or 1 chicken)
=== Pastry ===
* 1 kg of large sheets of phyllo
* 150 g of butter
* 2 beaten eggs
== Directions ==
=== Stuffing ===
# To place the pigeons in the casserole with parsley, onion, butter, salt, pepper, the saffron, the cinnamon and a little sugar.
# To cook with soft fire and add a little water as necessary.
# Remove the pigeons when they are cooked and to let the sauce reduce while stirring until the liquid disappears.
# Remove the bones from the pigeons and place in a salad bowl, mix almonds with the sugar in another salad bowl.
# Cut hard-boiled eggs in small pieces in a third salad bowl. 
=== Pastry ===
# Butter the mould (large tart plate) then lay out a first layer of sheets (smooth face down) making them overlap and letting them overflow by ⅓ outside the circle.
# Add some phyllo sheets in the center to consolidate.
# Spread out a layer of sauce, to pose pieces of pigeons above, powders with sweetened almonds and egg crumbs.
# Cover with sheets.
# Start the operation again until there is no more of the Stuffing .
# Fold the sheets which extend outside the mould back over, stick them together with back over beaten egg then cover sheets again (smooth face up) overlapping and overflowing outside.
# Slip these sheets by lower part as a bed is bordered.
# Wash of softened butter and to gild with egg.
# Cook with average heat (ht 4) during 20 minutes.
# Turn the pastry out onto a large dish, introduce a few pieces of butter below without breaking it and gild a few minutes.
# Gently slip the pastry onto a serving dish, decorate it with sugar swirl icing and cinnamon and serve it with sugar icing on saucers.
Category:Moroccan Meat Dishes
Category:Chicken Recipes
Category:Almond Recipes
Category:Phyllo Recipes