This party piece - a deliciously aromatic fusion of flavours - isn’t a true Moroccan bastilla, but it is inspired by those I have eaten there, and less laborious to make. Alongside I serve a green salad - with fennel slivers and coriander and mint leaves added - and a bowl of yogurt to spoon onto your plate. The filling can be made ahead.
Cut the pigeon breasts into small pieces. Peel, halve and finely slice the onions. Peel and finely chop the garlic and ginger. Melt
Meanwhile, brown the almonds in a dry frying pan and then whiz briefly in a food processor to chop. Whisk the eggs in a bowl with the milk, turmeric and a little salt. Melt a knob of butter in a saucepan over a low heat, add the egg mixture and scramble slowly and lightly, stirring only once or twice. Remove from the heat and leave to cool.
Pull the leaves off the parsley stems and chop them roughly. Stir into the cooled pigeon mixture with the almonds. Melt the remaining butter. Brush a loose-based deep cake tin, about
Now spoon half the pigeon mixture into the filo-lined tin and level the surface. Spread the scrambled egg evenly on top and cover with the remaining pigeon mixture. Fold the overhanging filo over the filling and then lay the remaining filo sheets on top. Press the excess pastry down inside the edge of the tin and butter the top.
Cook the pie in the centre of the oven for about 30 minutes until well browned. Push the pie up so it is just on the tin base, then using a wide spatula, lever it carefully off the base onto an ovenproof serving plate. Put back in the oven for about 20 minutes to crisp the sides. Before serving, sift icing sugar over the top. Use a very sharp knife to cut into slices.
© 2010 Josceline Dimbleby. All rights reserved.