Arabic Pastela

 

 

 

 

 

 

 

 

Filling for Pastela:

 

• Chop the onion and chicken into small pieces

• Brow the onion in a pot with a good splash of olive oil and the same amount of butter

• Add the bouillon to help relase the onion juice and make sauce

• Add the chicken and brown them

• We take all the spices, parsley, honey and 150 ml of water

• Mix until reduce

 

 

* Note: This is the filling for pastela, if you see that it is very yellow or green is because missing cinnamon.

 

 

 

Recipe:

 

While the filling is becoming:

 

• Preheat oven to 180ºC

• Melt butter in a pan and toasted almonds

• Melt butter in a bowl and reserve

• Removed the filling and when it is ready put fire f

• Add 3 eggs

 

 

 

Finish the Pastela:

 

 

* Note: lThe sheets of filo pastry, which is like a mega-thin pastry that does not rise, dry quickly (becoming brittle) in contact with air, so try to make the "finish" as fast as you can and keeping the sheets that you are not using under a damp cloth.

   

• Put 5 or 6 sheets phyllo doug spread on the counter and monted on each other forming a fan but giving a full turn (as if it were a flower)

• Each sheet will be mix with butter that you had reserved

• Yoy cast a layer of filling of the center of the sheets of filo pastry (without touching the "flower petals")

• We put over a layer with toasted almonds and sprinkle sugar and cinnamon

• Again, you take the layers of sheets of filo pastry, filling and alomnds, cinnamon and sugar until you finish everything

• Fold one by one the "flower petals" covering the filling and closing the pastela  

• Put a couple more sheets on top to make it all strongero

• Brush with beaten egg to pastela is browned in the oven

• Bake about 12 to 15 mu

• Finally decorate with icing sugar and cinnamon