I have chosen to go with the traditional Bastila recipe here,
because as you know, I do have a soft spot for old, traditional recipes. Besides, this one is elaborate, lavish and absolutely succulent! But feel free to adapt this recipe to chicken, turkey (think Christmas with a difference) or quails. There are many versions to Bastila, more so today, with varieties of fillings and even a dessert version (find the recipe on this link). However, the original traditional Bastila is known to be a savoury one that is filled with pigeon meat, and also known to be the specialty of Fes. This Bastila is therefore also referred to as the Bastila of Fes. With that said, Bastila is now very well known made with a chicken filling, and at times even using quail meat. When I asked the ladies in Morocco they instructed that all fillings are made with the same ingredients, including spices and aromatics and the only difference is the type of meat used. The only exception of course are fish and seafood, which use different spices and aromatics.
Bastila sheets are easily found nowadays, however, if you live in an area where these are nowhere to be found, then follow the amazingly easy recipe on this link to make these sheets at home. Also I have included for you a video on how to make the Moroccan Cigars and Brewat using the same warka (Bastila Sheets).