Pigeon (ou perdreau) au four, pâte plate, goût cannelle

The Arab-inspired pasta, home-made and cinnamon-flavoured, and its subtly perfumed sauce make this a fascinating dish. The soft-textured pastry takes time and patience to achieve: commercially prepared flat pasta is a possible substitute, though the result is neither so tender nor so excitingly flavoured. The pigeons are also delicious served cold, glazed with their fragrant reduced sauce and accompanied by a salad of rice or couscous, garnished with diced black olives, red and yellow peppe