In a large pot, heat the oil and sauté the pigeon pieces with onions, cinnamon, ginger, saffron, salt, and pepper. Cook for 10 minutes over medium heat. Add water, cover, and simmer for 45 minutes or until the pigeon is tender.

Once the pigeon is tender, remove it from the pot, shred the meat from the bones, and set it aside. Continue simmering the broth to reduce it.

In the same pot with the reduced broth, crack the eggs and stir constantly until they scramble and absorb the liquid, creating a thick egg mixture.

Toast the almonds in a dry pan until golden. Grind the almonds and mix them with powdered sugar and orange blossom water to form a sweet almond paste.

Preheat the oven to 350°F (180°C). Brush a 10-inch pie dish with melted butter. Place a sheet of warqa (or phyllo) in the dish, allowing the edges to hang over. Continue layering 6 sheets, brushing each with butter.

Spread the shredded pigeon meat over the layered dough, then top with the scrambled egg mixture. Finally, layer the almond mixture over the eggs.

Fold the overhanging dough over the filling. Add more dough sheets on top, sealing the pie with butter. Bake for 30-35 minutes until the crust is golden brown.

Remove the B’stilla from the oven, and garnish with powdered sugar and cinnamon. Serve hot, slicing the pie for an indulgent balance of savoury and sweet.