Pastilla de Faisán

The pheasant pastilla recipe is based on a wonderful pigeon pastilla we ate in Paris, at Darkoum, one of the city’s best Moroccan tables. Incidentally, I call the dish pastilla, not bstila, bisteeya or any of the other transliterations. This is what Madame and Monsieur Lamrini call it on their menu, and I consider them the experts. In its original version, young pigeon and over a hundred layers of tissuelike ouarka dough are used.