2 kg chicken cut into pieces

1/2 kg chopped onions

2 cloves minced garlic

1 tbsp chopped parsley

1 tbsp ginger powder

1 tbsp turmeric powder

1 tbsp salt

1/2 tbsp black pepper

1 tbsp cinnamon powder

2 tbsp sugar

a large pinch of saffron

1 tbsp butter

1/4 cup oil

1/2 kg sheets

3 tbsp milk

1 tbsp cinnamon

direction: in a large pot, put the chopped onions in oil and add chicken, salted butter, spices, and garlic. stir and cook for a few minutes.

add water almost the level of the chicken.

cover the pot and when it comes to a boil, lower the heat to medium and keep stirring occasionally with a wooden spoon until the chicken pieces are cooked and the meat separates easily from the bones.

when the chicken is cooked, remove the pice to a plate, add brown sugar and cinnamon cook the sauce still in the pan until the onion is caramelized.

when the chicken is cold remove meat from bones and add into the pot to onion and mix well.

in a bowl, mix the crushed almonds condensed milk, cinnamon.

grease the round mold with butter.

On the bottom of the dish, place 7 sheets of pastilla well-greased with butter (butter side up), overlapping them like the petals of a flower and leaving the overflow to the outside edges of the dish (about half of the sheet inside the flat, the other half to the outside).

Consolidate the bottom of the pastilla with 1 or 2 more sheets placed in the center of the mold.

Put a layer of the almond mixture on the sheets using the back of a spoon to spread it perfectly.

Put pieces of chicken and onions over the entire surface of the almonds in order to completely cover the mold.

Add a layer of almonds on the top.

Add another sheet of pastry on top then fold the layers of the pastilla pastry over the stuffing.

Arrange 3 new sheets on top and overlap to close the pastilla firmly.

Once the pastilla is closed, spread the yolk of an egg on the top.

Using a small wooden stick, like a toothpick, put some small holes on the top of pastilla.

Put the pastilla in a preheated oven for about 45 minutes (more or less depending on oven). The pastilla should be golden brown and crispy when cooked

When it is baked, leave to rest (about 5 minutes) then Sprinkle icing sugar over the entire surface 

Just before serving, sprinkle icing sugar or the surface of pastilla and decorate it with cinnamon and crushed fried almonds.

Article Categories:

Leave a Reply

Your email address will not be published.

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

I agree to these terms.

Don't Miss! random posts ..

A note to our visitors

This website has updated its privacy policy in compliance with changes to European Union data protection law, for all members globally. We’ve also updated our Privacy Policy to give you more information about your rights and responsibilities with respect to your privacy and personal information. Please read this to review the updates about which cookies we use and what information we collect on our site. By continuing to use this site, you are agreeing to our updated privacy policy.

Hemşire Maaşı