FRIJE

Instructions

• 1.   There are 3 fillings to prepare and then assemble.
  - Chicken filling
  - Onion and egg filling
  - Almond filling
• 2.   In a hot and oiled pot, add:
  - Chicken
  - Chopped onions
  - Chopped coriander
  - Salt, pepper, turmeric, ginger
  - Cinnamon, ras el-hanout (or nutmeg, see note)
  - Butter
  
  Cook over low heat without adding water.
  Cover at the beginning so that it cooks in the onion's water.
  Uncover to remove excess water (there should be almost none left at the end).
  
  Remove the chicken when cooked.
• 3.   Shred the chicken and remove the bones and skin (according to taste).
• 4.   Caramelize the onions in honey.
  Mix a portion of the caramelized onions with the shredded chicken to prevent it from being too dry.
• 5.   Reduce the onions until they are almost dry.
  Add the eggs to the onions, only mix the whites, the yolks should cook but remain intact (optional).
• 6.   We now have the chicken filling and the onion filling ready.
• 7.   Prepare blanched almonds.
  
  Optional:
  You can do this with non-roasted almonds.
  If you want them roasted (in the oven or in oil):
  To roast the almonds in oil, do it by adding the almonds from the beginning, no need to wait for the oil to heat up.
• 8.   Grind the almonds with sugar and cinnamon.
• 9.   Assembly (always brush melted butter on the phyllo sheets):
  - In a dish, place 4-5 phyllo sheets in a "star" shape.
  - Add one more sheet at the bottom.
  - Add the chicken filling.
  - Add the onion filling.
  - Add the almond filling.
• 10.   Sprinkle with:
  - Sugar
  - Cinnamon
  - Orange blossom water
  - Melted butter (generously)
• 11.   Close the pastilla! (always with butter)
  Add another phyllo sheet and brush it with egg yolk to hold it together.
  Cover with a final phyllo sheet and generously brush with melted butter.
  
  Poke the pastilla with a fork.
• 12.   Bake in a preheated oven at 180°C (350°F) for 30 minutes.
• 13.   For serving, sprinkle with powdered sugar and crushed almonds.

Notes & Suggestions

• It is better to use a little nutmeg than a ras el-hanout that is unknown.

Nutritional information *