INGREDIENTS

INSTRUCTIONS

half sheet of phyllo with short side facing you and brush with melted
butter. On this, layer and brush 3 more half sheets of phyllo in the
same manner.  Sprinkle 1 tablespoon almond sugar on short side of
phyllo nearest  you to cover about 2 1/2-by 4-inch area, leaving a
1-inch border on 3  edges. Put 1/3 cup chicken mixture over almond
sugar and spread out  slightly. Top chicken mixture with 1 more
tablespoon almond sugar and  roll up filling in phyllo, folding in
sides after first roll.  Transfer b'stilla immediately.  Form 8 more
b'stillas in the same manner with remaining phyllo,  butter, almond
sugar, and chicken mixture, chilling each b'stilla as  it is made.
B'stillas may be prepared up to this point 4 hours ahead  and kept
chilled, covered lightly with plastic wrap once cold.  Bake chilled
b'stillas in oven until tops and ends are puffed and  browned, 15 to 20
minutes. Cool b'stillas slightly on a rack.  Sprinkle b'stillas with
confectioners' sugar and cinnamon and serve  warm.  To make the ras el
hanout:  In a spice grinder or cleaned coffee grinder grind fine
aniseed,  fennel seeds, allspice berries, cardamom seeds, cloves,
peppercorns,  cinnamon stick, sesame seeds, coriander seeds, cuminseed,
and red  pepper flakes, In a small bowl stir together ground spice
mixture,  mace, ginger, and nutmeg until combine well. Ras el hanout
may be  stored in a tightly closed jar in a cool dark place up to 6
months.  Makes about 1/4 cup.  Makes 9 b'stillas, to serve 6 with
second helpings.  Gourmet August 1994  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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