Moroccan Bastilla With Pigeon:  A Fassi (From Fes) Classic.  Crispy layers of warqa pastry, filled with savory pigeon and sweet almond.  A true gift from the Moroccan kitchen.  ⁣ ⁣ Recipe makes 2, 6 inch Bastillas⁣ ⁣ For The Filling:⁣ 2 whole pigeons⁣ 1 large onion, finely chopped⁣ 1/2 cinnamon stick⁣ 1/2t ground ginger⁣ 1t turmeric ⁣ 1/2t black pepper⁣ Pinch saffron mixed with 1/3c hot water⁣ Salt, to taste⁣ 1/4 cup chopped fresh parsley⁣ 100g unsalted butter ⁣ 1.5T sugar⁣ 1/2t ground cinnamon ⁣ 4 eggs, beaten ⁣ ⁣ For The Almonds⁣ 150g blanched almonds, toasted⁣ 1/4c sugar⁣ 1.5t orange blossom water ⁣ ⁣ For Assembly⁣ Warqa Pastry or Filo Dough⁣ 1 egg yolk, beaten⁣ Melted butter⁣ Powdered sugar, for dusting⁣ Cinnamon, for garnish ⁣ ⁣ Instructions:⁣ Prepare the Pigeon⁣ In a large saucepan or dutch oven, add first 9 ingredients.  Cook covered for 5 minutes to lock in spices.  Add butter and 1c of water.  Bring to boil, reduce to simmer and cook until the pigeons are done.  Once cooked, r...