B'Stilla

Name: B'Stilla
Ingredients: 1/4 cup butter, plus; 1/2 cup additional butter, melted, for brushing phyllo; 2 (4 lb) chicken; 2 bunches parsley, chopped; 1 large onion, minced; 1/4 teaspoon crumbled saffron thread; 1/2 lb blanched whole almond, toasted lightly, cooled and ground; 1 1/4 cups icing sugar; 4 large eggs, beaten lightly; 1/2 teaspoon pepper; 3 teaspoons cinnamon; 10 sheets phyllo pastry, covered with damp towel

12 ingredients

16 steps

Ingredients

1/4 cup butter, plus
1/2 cup additional butter, melted, for brushing phyllo
2 (4 lb) chicken
2 bunches parsley, chopped
1 large onion, minced
1/4 teaspoon crumbled saffron thread
1/2 lb blanched whole almond, toasted lightly, cooled and ground
1 1/4 cups icing sugar
4 large eggs, beaten lightly
1/2 teaspoon pepper
3 teaspoons cinnamon
10 sheets phyllo pastry, covered with damp towel

Directions

1

In a large pot, melt 1/4 cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
2

Bring mixture to boil and simmer, covered, for 45 minutes.
3

Transfer chicken to cutting board, reserving liquid, and let cool.
4

Shred chicken and return meat to liquid.
5

Bring to boil and cook, stirring, until almost all liquid is evaporated.
6

Let cool.
7

In a bowl, combine almonds and 1 cup of sugar.
8

Add 1/2 of almond mixture to chicken, stir in beaten eggs, pepper and 2 tsps cinnamon.
9

Preheat oven to 330°F and place rack in middle of oven.
10

Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo.
11

Brush generously with butter.
12

Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
13

Sprinkle remaining almond mixture over phyllo and top with chicken.
14

Cover with remaining 4 sheets of phyllo, buttered, folding in edges to enclosed filling and brushing more butter over top.
15

Bake pastry for 25-30 minutes, or until crisp and golden.
16

Sift remaining 1/4 cup sugar and 1 tsp cinnamon over top.