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Categories:
chickens salt onions light vegetable oil eggs pepper ginger cinnamon lemons Coriander parsley almonds egg yolks
Viewed: 45 - Published at: 6 years agoIngredients
- 2 chickens
- Salt
- 3 lbs (1 1/2 kg) onions
- 45 tablespoons light vegetable oil
- 12 eggs
- Pepper
- 3/4 teaspoon ginger
- 2 teaspoons cinnamon
- Juice of 2 lemons
- A large bunch of coriander (cilantro), finely chopped (1 cup)
- A bunch of fiat-leafed parsley, finely chopped ( 1/2 cup)
- 1 3/4 cups (300 g) blanched almonds
- 25 sheets filo
- 3 egg yolks
Method
- Put the chickens in a very large pot with water to cover.
- Bring to the boil, remove the scum, add salt, and simmer 45 minutes, until tender.
- Fry the onions in the oil till very soft and golden.
- You will need to cook them in 2 pans because of the large quantity, and they will take very long to cook.
- Put the lid on and stir occasionally.
- Lift out the chickens when they are done, remove skin and bones, and cut the meat into smallish pieces.
- Reduce the stock by boiling to concentrate it.
- In another pan, beat the eggs lightly and beat in I cup (250 ml) of the reduced stock.
- Add a little salt and pepper, the ginger, cinnamon, lemon juice, coriander, and parsley.
- Stir with a wooden spoon over medium-low heat for about 10 minutes, or until the eggs set to a creamy soft scramble.
- Add the almonds, toasted or lightly fried and coarsely chopped, and the chicken pieces and mix well.
- That is the filling.
- Let it cool.
- Take the filo sheets out of their packages when you are ready to use them.
- 1 used 2 packages of 14 oz (400 g) each; the sheets were 18 1/2 by 12 1/2 inches (47 by 32 cm).
- Keep them opened out, in a pile.
- Brush the top one lightly with oil.
- Put a good portion of fillingabout 3 heaping tablespoonsabout 4 inches (10 cm) from a short edge, and equidistant from the 2 long edges.
- Fold the short edge over the filling, then the bottom long edge.
- Carefully pick up the filling with the wrapping and fold it over to the side.
- Then fold the top edge over it.
- Now continue to fold over until you have a package about 4 1/2 inches (11 cm) square.
- It sounds complex but it is very easy and obvious when you do it.
- Do the same with the rest of the filling and sheets of filo.
- Of course, you may improvise and wrap it your own way.
- Arrange all the parcels side by side on oiled trays or on greaseproof or wax paper.
- Brush the tops with the egg yolks mixed with a tablespoon of water and bake at 350F (180C) for about 30 minutes, or until crisp and brown.
- Serve hot.
- Variation:
- For a Fez-style version, omit the lemon juice and dust the pastries, as they come out of the oven, with 34 tablespoons confectioners sugar, or to taste, and 12 tablespoons cinnamon.