Bastilla

Simmer the chicken

Put the chicken, onions, saffron, ginger, cinnamon, olive oil, salt and water in a pot and simmer until the chicken is tender.

Shred the chicken

Lift out the chicken, discard the bones and skin, and shred the meat finely.

Make the egg sauce

Reduce the cooking broth over heat, then stir in the beaten egg and cook gently until it forms soft, custardy curds.

Mix the almond filling

Combine the ground almonds with the sugar and a pinch of cinnamon for the sweet layer.

Layer the pastry

Brush a round pan with melted butter, layer in sheets of warqa pastry, then spread the shredded chicken, egg sauce and herbs in the center.

Add the almond layer and seal

Sprinkle the almond mixture over the chicken, then fold the pastry sheets over to seal the pie completely, brushing each layer with butter.

Bake until golden

Bake the bastilla until the pastry is deeply golden and crisp.

Dust and serve

Dust the top with a lattice of powdered sugar and cinnamon and serve immediately while hot.