Bstilla

• 2 squabs or 1 3 1/2-to-4-pound chicken
• 3 tablespoons sunflower or vegetable oil
• 1 1/2 large onions, finely chopped or grated
• Salt and pepper
• 1/2 teaspoon ground ginger
• 1/4 teaspoon powdered saffron (optional)
• 2 teaspoons ground cinnamon plus more to garnish
• 6 eggs, lightly beaten
• 1 cup chopped flat-leaf parsley
• 1/2 cup chopped cilantro
• 1 1/2 cups blanched almonds
• 23 tablespoons sugar
• 1/2 cup (1 stick) butter, melted, or 1/2 cup vegetable oil
• 14 sheets fillo pastry
• Confectioners sugar to garnish

1. Cut the squabs or chicken into pieces.
2. Put them in a pan with 2 tablespoons of the oil, onions, salt and pepper, ginger, saffron (optional), and 1 teaspoon cinnamon.
3. Add just enough water to cover.
4. Simmer with the lid on for 1 1/2 hours, or until the flesh is so tender that it falls off the bones, adding a little water as required.
5. Lift out the squabs or chicken, leaving the sauce in the pan, remove skin and bone, and cut the meat into smallish pieces.
6. Reduce the sauce to about 2/3 cup.
7. Pour in the eggs and stir over low heat until the mixture is creamy and nearly set.
8. Stir in the parsley and cilantro; season with salt and pepper.
9. Coarsely chop the almonds and fry them briefly in 1 tablespoon of oil, stirring and shaking the pan to brown them lightly all over.
10. Drain on paper towels and mix with the sugar and 1 teaspoon cinnamon.
11. Now assemble the pie.
12. Brush a large pie or cake pan, about 13 inches in diameter and 1 1/22 inches deep, with melted butter or oil.
13. Fit a sheet of fillo in the dish so that the ends fold well up the side and overlap the edges.
14. If this is not possible, use overlapping sheets of fillo.
15. Lay 6 sheets of pastry on top of each other, brushing melted butter or oil evenly between each layer.
16. Spread the pieces of boned pigeon or chicken neatly over the pastry and cover with the egg mixture.
17. Lay another 4 sheets of fillo on top, brushing each one with melted butter or oil.
18. Sprinkle the fried almonds, sugar, and cinnamon mixture evenly over the top layer, then bring the overhanging bits of sheets up and fold them over the almond mixture.
19. Cover with the remaining sheets of fillo, brushing each layer except the top one with melted butter or oil.
20. Tuck the top sheets down inside the pan, underneath the pie.
21. Bake in a preheated 400F oven for 30 minutes, until the top is crisp and golden brown.
22. Very carefully turn over the pie onto a baking sheet and bake a further 15 minutes, or until the other side is brown.
23. Serve hot, turned out upside down again onto a serving platter.
24. Dust the top with confectioners sugar and make a pattern of crisscrossing parallel lines with cinnamon.
25. For a Tetouan bstilla, omit the sugar and add the juice of 1 lemon or more to the sauce.
26. Sprinkle the top of the pie with cinnamon.

squabs, sunflower, onions, salt, ground ginger, powdered saffron, ground cinnamon, eggs, flatleaf, cilantro, blanched almonds, sugar, butter, pastry, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/bstilla-373260 (may not work)