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LOCATION: Recipes >> Entrée Pies >> PASTILLA/BESTELLA

Print this Recipe    PASTILLA/BESTELLA

Place one small to medium-sized chicken (include the gizzards, etc)
in a pot, water to cover. Season with 1 large pinch saffron, 1/2
tsp each ground ginger, cloves and turmeric, 3 cloves garlic,a
3-inch cinnamon stick, 1/2 cup each coarsely chopped parsely and
fresh coriander, and several cubes chicken flavoring if needed.
Simmer for 1 - 2 hours, until fowl is meltingly tender.

Strain the stock, reserve the chicken (including gizzards) and
discard any whole spices. Boil the strained stock until it's reduced
to 1 cup. Add the juice of 1/2 a lemon. Bone the chicken and cut
into 1 inch pieces.

Brush the inside of a square or round baking dish approx. 12" x
12" x 3" with melted butter. Fit a sheet of filo dough into the
dish so that its ends hang over the edge a bit. Brush with melted
butter and repeat 5 or 6 times.

Scatter on top of the 6th layer 1/2 - 2/3 cup of toasted and corasely
chopped almonds. Sprinkle with 1/2 tsp cinnamon, 1/4 tsp ground
cloves and 1 tbsp brown sugar. Beat 4 - 5 eggs and combine with
1/2 cup stock. Cook slowly until creamy and forming soft curds.
Layer 2/3 egg mixture over the almonds and spices. Top with 4 - 5
more layers of filo dough, buttering each sheet.

Now, arrange the boned chicken pieces and the rest of the eggs.
Dribble several tbsp of the remaining stock over this.

Top with another 5 - 6 sheets of buttered filo dough, tucking the
overhanging edges from the botom layers in between. Bake in a 350
degree oven (mark 4 - 5) 40 minutes until golden brown. Turn onto
a platter and sprinkle with 1 tbsp cinnamon and 1/3 cup sifted
powdered sugar.

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