World Cuisine

  • 1.5 kg (3 lb) onions
  • 2 bunches of flat-leaf parsley
  • 200 g (7 oz) butter
  • 2 tablespoons sunflower oil
  • 1 large chicken, weighing about 1.8 kg (3½ lb), cut into 8 pieces
  • ½ teaspoon ground turmeric
  • pinch of saffron
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 12 eggs
  • 1 lemon, juiced
  • 1 pack of filo pastry
  • 3 tablespoons plain flour plus 2 tablespoons water, to seal

Finely mince the onions and parsley. Heat the butter and oil in a heavy-based pan and add the onions, parsley, chicken, spices and half the salt and pepper. When the chicken is cooked, remove the skin and bones and reserve the meat.

Beat the eggs with the remaining salt and pepper and pour into the cooking juices in the pan. Stir rapidly with a wooden spatula and cook until they set. Transfer to a plate and leave to cool. Stir in the lemon juice.

Prepare the pastilla as shown on pages 14–15. Spread the cooled eggs in a thick layer over the base and place the chicken meat on top. Cover with the filo sheets, seal and butter as described. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 30 minutes. Serve hot.

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