Sweet pigeon pie

This complex dish is the pièce de resistance of Fassi cuisine - and by extension of Morocco. When perfectly made, it is a light cloud of crisp pastry and tender meat. The sweetness and delicate pastry hit the taste buds first, followed by the creamy egg and, finally, the mysteriously seasoned pigeon. You can make pastilla with chicken but the flavour will suffer, as dark pigeon meat is stronger and more gamey. Another option is guinea fowl. Use the finest, most transparent fil