Ingredients

• 800 g Boneless lamb shoulder, cubed
• 2 Onions, chopped
• 3 cloves Garlic, minced
• 1/2 cup Fresh cilantro, chopped
• 1/2 cup Fresh parsley, chopped
• 2 teaspoons Ras el Hanout spice blend
• 1 teaspoon Ground cinnamon
• 1 pinch Saffron threads (infused in 2 tbsp hot water)
• 2 tablespoons Liquid honey
• 250 g Fresh or dried figs (rehydrated if dried), quartered
• 1 cup Chicken or lamb broth
• 2 Beaten eggs
• 1/2 cup Toasted slivered almonds
• 12-15 Brick pastry sheets (or warqa)
• 100 g Unsalted butter, melted
• to taste Salt
• to taste Freshly ground black pepper
• 2 tablespoons Powdered sugar (for garnish)
• 1 teaspoon Ground cinnamon (for garnish)

Instructions

1. 1

   In a Dutch oven, brown the lamb. Add onions, garlic, then Ras el Hanout, cinnamon, saffron, honey, cilantro, parsley, salt, pepper, and broth. Simmer for 1h30 until tender.

2. 2

   Drain the lamb, shred the meat, and reserve 1/4 cup (60 ml) of the cooking liquid.

3. 3

   In a pan, sauté the quartered figs with a little of the reserved cooking liquid for a few minutes.

4. 4

   Combine the shredded lamb, figs, beaten eggs, and the remaining cooking liquid for the filling.

5. 5

   Preheat the oven to 180°C (350°F). Butter a round baking dish. Arrange 6-7 brick pastry sheets in a star pattern, overlapping and brushing with melted butter between each layer.

6. 6

   Spread the lamb and fig filling in the center, then sprinkle with toasted almonds.

7. 7

   Fold the overhanging brick pastry sheets over the filling, then cover with 3-4 additional sheets, also buttered, to seal the pastilla.

8. 8

   Bake for 25-30 minutes, or until the pastilla is golden and crispy.

9. 9

   Let cool slightly, then dust with powdered sugar and ground cinnamon before serving.