4 squabs of 500g each- 6 eggs + 2 yolks- 12 big leaves of EL Gamra's briks, 5 Soup spoons OF liquid honey- 300g of blanched almonds- 1 kg of onions-2 spoonfuls of coriander-2 spoonfuls of tooled parsley - mixed spices in powder- (2 soup spoons of cinnamon + 1 coffee spoon of ginger + 1 coffee spoon of saffron- +1 coffee spoon of cumin- + 2 soup spoons of caster sugar- 150g of butter-salt - pepper- Finish: icing sugar, cinnamon.

Peel and hack up roughly onions. Season with salt and pepper pigeons. Brown it in a pressure -cooking within 30g of
Butter. Add the hacked onions ;the mixed spices, and tooled herbs. Moisten with 25 CL of lukewarm Water. Salt and pepper. boil then under a lower the fire, cover up and leave it to cook slowly during 45 to 50 min.
Take out pigeons and keep them hot . Do lower their liquid of cooking with a lively fire with 4 soup spoons and skim the fat off from it. Add honey then beaten eggs with the yolks ones in the
reduced sauce and stir under soft fire to obtain an unctuous cream, take out from fire.
Do grill hard up almonds in a pan with an anti adhesive covering, hack them, mix them with caster sugar. Bone pigeons and cut the flesh into straps.
Preheat the oven under th 6. Butter the mould. Push down it with 6 leaves OF El Gamra's briks that overlap a little bit and half exceed on sides. place 3 other leaves in the center. Spread half the almonds. Cover them with half the eggs cream and thin straps of pigeons, some cream once again and then with the remaining almonds.
Fold back leaves over the stuffing by pleating them and brushing over it with melted butter. Carve 3 other buttered leaves according to the mould diameter AND PLACE them over it. PRESS THEM TO fuse, brush over the surface with the remaining melted butter. Put in oven for 20 min. Withdraw the "pastilla "from the mould on a hot dish. Sprinkle with icy sugar then rule it in squares
with a band of paper of 2 cm large .Sprinkle with cinnamon. withdraw the bands and serve!