| 2 tbsp unsalted butter
1 medium yellow onion, chopped
2 1/2 cups cooked diced dark chicken meat
1 tsp ground ginger
1 tsp tumeric (the silver palate refers to this as turmeric)
4 tsp ground cinnamon
1/2 cup fresh parsley, chopped
1 cup lightly toasted sliced almonds
1/4 cup canned chicken broth
3 eggs
1 pound phyllo dough, thawed
3 tbsp sugar
1 cup unsalted butter, melted
confectioners sugar
* Melt 2 tbsp butter in large skillet over medium heat. Add onion, saute
about 10 minutes. Add chicken. Sprinkle with ginger, tumeric, 1 tsp
cinnamon, salt and pepper (to taste). Stir in parsley and almonds.
* Beat chicken broth and eggs until well blended; pour into a small
saucepan. Cook, stirring constantly, until the consistency resembles
soft scrambled eggs. Stir into chicken mixture. (this is the bestilla
mixture).
* Preheat over to 350F.
+++++
* Cut sheets of phyllo dough crosswise into fifths. Lay 1 strip down and
brush with melted butter. [cover remaining dough with a slightly
dampened kitchen towel to prevent the dough from drying out]
* Combine sugar and remaining 3 tbsp cinnamon. Sprinkle evenly over the
buttered strip. Top with another phyllo strip and brush it with butter.
Place a heaping teaspoon of bestilla mixture in the center of the strip,
about 1/2 inch from the base.
* Fold a corner across the filling and continue to fold until the strip
is all folded into a neat triangle. Brush both sides with melted butter
and place on a baking sheet. Repeat with remaining phyllo, cinnamon
sugar and bestilla mixture.
+++++
* Bake until golden, about 30 minutes.
* Remove from oven; cool 5 minutes. Arrange on serving platters and dust
the top with sifted confectioners sugar.
(The section between the +++++ is made a lot easier if you were to use
the same procedure as making baklava, layering the phyllo dough with
butter between the sheets of pastry, then layering with the bestilla
mixture - - - I find this way to be a lot easier and less time
consuming than trying to make small triangles. :^)
# This recipe comes from the Silver Palate Good Times cookbook. It's
also great with chopped nuts added. Enjoy!
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Re: .5
I believe The Silver Palate refers to it as "turmeric" because that is,
in fact, the correct spelling. At least according to my dictionary,
there's no such thing as "tumeric".
Diane
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