Morocco
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Ingredients (9)
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Method
Cook the chicken with the onions and spices, then shred it, keeping the broth.
Beat the eggs into the hot broth until they thicken like a cream (tektika).
Layer the buttered pastilla sheets, placing the chicken filling, the eggs and the ground almonds mixed with sugar and cinnamon between them.
Fold over and bake until golden, then decorate with icing sugar and cinnamon before serving.
