You may also like
Categories:
chicken butter onion ginger saffron cinnamon sticks cinnamonsalt water almonds sugar eggs egg leaves butter
Viewed: 24 - Published at: 6 months agoIngredients
- 3 lb Skinless chicken legs and thighs
- 1/2 lb Butter
- 1 1/2 lb Finely minced onion
- 1 tsp Ginger
- 1 pch Saffron
- 2 x Cinnamon sticks
- 1 tsp Cinnamon Salt and white pepper to taste
- 1 quart Water
- 1 1/2 c. Almonds
- 1/4 c. Granulated sugar
- 12 x Large eggs Egg wash of 1 egg and 2 Tbsp. water
- 24 x Filo leaves
- 6 Tbsp. Melted butter Powdered sugar Grnd cinnamon
Method
- Poach chicken and the next 7 ingredients in 1 qt of water till tender, about 1 hour, and let it cold.
- Toast the almonds till lightly brown, then chop finely.
- Mix the almonds with the granulated sugar.
- Drain the chicken, reserving the broth, remove the bones and shred the meat.
- Pre-heat the oven to 350 degrees.
- Beat 12 Large eggs well.
- Adds the Large eggs to the slowly boiling broth, stirring.
- Simmer the Large eggs, stirring, for 10 min and then remove them with a skimmer and let them drain and cold.
- Mix together the shredded meat and the cooked Large eggs.
- Moisten with broth if mix is too dry.
- Brush a leaf of filo pastry with melted butter and top it with another leaf.
- Brush another filo leaf with butter, place a fourth leaf on top and brush it with butter.
- Center the second pair of filo leaves on a small pie or possibly cake pan, spoon 1 1/2 Tbsp.
- of the almond mix in the center and spread it out into a circle about 3-inches in diameter.
- Then put 5 1/2 ounces of the chicken/egg mix on the almonds, press it down to about a 5-inch diameter circle, add in 1 1/2 Tbsp.
- of almond mix on top.
- Then fold the leaf up over the mix, pleating the top, and, using a wide spatula on top and the support of the pie or possibly cake pan below, carefully invert the packet onto the first pair of filo leaves.
- Paint the edges of the flat sheet
- with an egg wash and fold up the edges, pleating the top.
- With a large spatula carefully place the bisteeya on a cookie sheet lined with parchement paper and brush the top lightly with melted butter.
- Repeat this process 5 more times.
- Bake the 6 bisteeyas in a 350 degree oven till brown, about 35 min.
- Sift powdered sugar on top of bisteeya and run crisscrossing lines of cinnamon over the top.
- Suggested drink: Tea
- Yield: 6 servings
