Combine all ingredients well. To store, firm with olive oil, cover tightly, and refrigerate.
Brown chicken or pigeons in 6 tablespoons of the butter. Remove to a plate. Add onions to pan and cook until translucent. Add coriander, harissa, cumin, mint, parsley, ginger, saffron, salt, and ½ teaspoon cinnamon. Mix in water and bring to a boil. Return chicken to pan, cover, and cook over low heat until tender. Drain chicken and reserve broth. Cut meat into pieces about 2 inches by 1 inch, discarding bones and skin.
Bring reserved broth to a boil. Beat eggs lightly and add, stirring until softly scrambled and most of broth is absorbed. Remove from heat.
Brown chopped almonds in 4 tablespoons of the butter. Drain and mix with sugar and ½ teaspoon cinnamon.
Spread 6 sheets of phyllo so they overlap in a circle, pinwheel fashion. Fold 2 sheets in half and place in center for reinforcement.
Spread almond mixture in an 8-inch circle in the center of phyllo leaves. Cover with ½ of the egg mixture. Put pieces of chicken in a neat layer on top of this and cover with the rest of the eggs.
Fold up center pieces of phyllo to encircle all layers of stuffing. Melt 8 tablespoons of butter and brush on exposed phyllo (open leaves) and fold each sheet up over the stuffing separately. Brush each sheet as you proceed. Before the last sheet of folded phyllo is pulled up, add 2 more folded sheets to the top of the stack to make the crust firmer.
Melt 3 tablespoons butter with 3 tablespoons vegetable oil in a large, heavy skillet. Slide bastilla into skillet and brown over moderate heat. When golden, slide onto plate, place another plate over the top. Hold firmly and invert the plates and bastilla. Slide bastilla back into skillet and brown on other side.
Sprinkle with powdered sugar and 3 teaspoons cinnamon. Cut in wedges to serve.