Today, 14 th April - Pigeon Bastella, one of the high points of Fez ritual cooking.
Pigeon, egg, onion, cinnamon, turmeric, pepper, ginger, salt, friend ground almonds, onion and thin pastry, think filo, here called warka.
Icing sugar and cinnamon.
Najia has worked with those of us not from this land for long enough to know she needs to reduce the sugar content a little.
It is one of those dishes that tastes old fashioned, in a similar way to elizabethan minced meat pies, spiced sweet foods displaying family wealth, these then become celebratory dishes.
This dish can be cooked to order in the garden, we do though need 24 hours notice.