VOLUME 1 - Kilimanjaro Foods

Bastilla
1 lb chicken breasts (or thighs)
1 md onion,chopped
3 c chicken stock,preferably-homemade
1/2 c fresh parsley,Chopped
1 stick cinnamon (3 inches -long)
1/2 t ginger,Ground
1/8 t pepper
1/4 t saffron threads
3 eggs
8 sheets phyllo dough,thawed
4 T butter,melted
1 T granulated white sugar
1 t cinnamon
2/3 c chopped almonds,blanched
Powdered sugar,for garnish
Cinnamon,for garnish
Preheat oven to 425 F. In a large kettle add the chicken, stock, parsley,
cinnamon stick, ginger, pepper and saffron. Bring to a boil over high heat.
Cover, reduce heat and simmer until chicken is tender, about 30 to 45
minutes.
Lift chicken from stock and let stand until cool enough to handle. Remove
and discard bones and skin. Shred the meat into bite size pieces.
Bring the broth to a boil over medium heat. Lightly beat eggs and pour slowly
into the stock stirring until curds form, about 1 to 2 minutes. Pour mixture
through a fine strainer placed over a bowl. Let stand until well drained.
Reserve stock for soup or other uses. Discard the cinnamon stick.
Stack phyllo; keep covered to prevent drying out. Brush some of the butter on
the bottom and sides of a 10-inch deep pie pan. Overlap 6 sheets in the pan
to cover bottom and extend 8 to 10 inches beyond edge. Brush phyllo