Pigeon Pastilla

Preparation

1. Sear the pigeons in vegetable oil.
2. Remove the pigeons. Sauté onion in the same pan.
3. Stir in ginger, clove, nutmeg, cinnamon and stock/water.
4. Season with salt and black pepper.
5. Add pigeons back in the pan.
6. Cook the mixture till pigeons are cooked and tender.
7. Remove the pigeons and keep aside to cool down.
8. Remove the meat and shred roughly.
9. Continue cooking the mixture until it is reduced and thickened.
10. Add beaten eggs, butter, herbs, saffron, honey, dates and almond.
11. Cook over a gentle heat, stirring until the mixture is scrambled.
12. Preheat the oven to 400°F.
13. Spread the filo sheet, brush it with the melted butter.
14. Use few sheets in layers.
15. Cut in required shape.