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Salam lil sis...
Well this is how I make it, I'm not a big fan of using the exact ingredients, as I usually use how much ingredients I think I need, so here goes:
* A packet of filo pastry (preferably Moroccan filo, but greek filo is fine)
* Two chickens, each cut into quarters
* Two onions chopped
* Parsley and Corriander, a bunch of each, finely chopped - none of the packeted stuff from the supermarket, but from the grocery store.
* 6 eggs
* A packet of un-salted almonds, blanched, and roasted in the oven until crunchy, and then blended.
* Icing sugar, cinamon, cumin, pepper, salt, ginger, nutmeg, and anything else from your mummas cupboard lol... oh and oil...
Directions
Get a large cooking pot and add some oil, enough to fry the oinions. Add some pepper, salt cumin, ginger and a pinch of nutmeg to the onions. Add the chicken. Cook on a low heat until the chicken is cooked through and starts falling of the bones.
Remove from the pan, and remove the chicken from the bones. You should have a sauce in the pan by now. Cook this on a high heat until reduced, then add the parsley and corriander. Cook it in the sauce, for about 10-15 minutes.
Now break the eggs carefully into the pot, trying to leave them whole. Wait until you feel that they are suitably cook, and then scramble with a wooden spoon. Cook for a further 5 minutes.
Get the crushed almonds, mix with a tablespoon of icing sugar and a teaspoon of cinamon and some oil, or smen (moroccan nasty tasting butter)
Grease an oven tray, and lay four sheets of filo, each oiled over each four sides of the tray, so that they meet, and overlap in the middle. Then place one in the middle. Lay the chicken pieces in the middle of the tray in the shape of a circle. Then place the herb and egg mixture on the top, then spinkle the almond mixture over the top.
Fold the filo over the ingredients and shape for form a circle. Oil the top of the sheets, and then place one sheet over the circle and tuck under the entire pastila. Oil the top.
Place in the oven, gas mark 7 until the pastila is browned. Take out of the oven and spinkle with icing sugar until covered, and decorate with cinamon.
Enjoy!!!
(PS, you can layer it up with filo, but that just makes it hard, and dries out the ingredients)
[img]http://rds.yahoo.com/S=96062883/K=pastilla/v=2/SID=e/l=IVI/SIG=12bo49nbl/EXP=1105613718/*-[/img]
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