INGREDIENTS

INSTRUCTIONS

Poach chicken in water to cover with 1 - 2 teaspoons each of cinnamon,
ground ginger and cumin. Add saffron or turmeric, if you don't use saffron.
Meanwhile, toast almonds, chop and mix with sugar and 1 Tablespoon
cinnamon. Set aside.
Remove chicken, shred when cool enough to handle. Reduce broth severely and
add lemon juice.
Beat eggs until frothy and add to broth. Cook until broth evaporates and
eggs look scrambled. The eggs should not be wet. Remove from heat.
Have the chicken, almonds and eggs ready before you pull out the phyllo.
(Follow package directions for thawing and handling phyllo, as it dries out
easily.)
Use a cast iron skillet (10 - 12 inch) or round, heavy casserole to bake
the Bastilla. Using pastry brush, butter pan. Place 6 phyllo sheets in pan
overlapping all around, buttering each as you go. Fold an additional 2
sheets to place in the bottom as support. Spread almond mixture evenly over
bottom of pan. Layer 1/2 the eggs, all the chicken, and the remaining eggs.
Fold 2 sheets of phyllo dough and place over top. Fold in the overhang from
the original 6 sheets. Additional butter may be needed to ensure that the
phyllo sticks together.
Bake at 425 degrees for 20 - 30 minutes, until phyllo is brown and crisp.
Invert onto serving plate, sprinkle top with powdered sugar.
Bastilla is traditionally eaten with the fingers as an appetizer. The
serving size mentioned above is for main dish meal. The filling can be very
hot and it is also traditional to make holes in the top to release steam
and cool the Bastilla.
NOTES : * Pigeon/squab is more authentic, you may try Cornish game hens for
a little more flavor.
Recipe by: Internet
Posted to MC-Recipe Digest V1 #777 by LBotsko@aol.com on Sep 9, 1997

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