Recipes from around the world – Volume 2 - 2x2successteam.com

Recipes from around the world – Volume 2
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 with butter. Sprinkle sugar and second measure of cinnamon over phyllo. Top evenly
with the chicken. Spread egg mixture over chicken, then sprinkle with almonds. Fold the edges of the
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