Chicken Bsteeya
Directions
In a skillet over medium heat, heat 1 tbsp. oil. Season chicken with salt pepper. Cook chicken, turning once, until just cooked through -- about 10min. Transfer to a plate let cool. Finely chop chicken (I found this easier when I used chicken that I had frozen). Transfer chicken any juices that have accumulated to a bowl and set aside
Heat remaining 3 tbsp. oil in same skillet over medium heat. Add onion and cook, stirring occasionally, until softened. Add spices and cook, stirring, until fragrant. Stir in powdered sugar. Add eggs. Cook, stirring constantly, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins. Season with salt and pepper, to taste (I like about 1/8t pepper and 1/2t salt). Cool.
Mix together almonds, powdered sugar cinnamon, set aside.
At this point you have two choices -- individual pieces like we made the baklava or a round that can be cut into wedges.
For individual pieces
Lay out one sheet filo and brush with butter. Lay out another sheet brush with butter as well. Sprinkle almond mixture all over the top. Crunch two sheets filo and set on top, butter as before. Spread 1/5 of the chicken mixture (3 good spoonfuls) over the middle third. Fold one of the uncovered thirds over the chicken and butter. Roll tightly. Place, seam side down, in a buttered 9x13 and butter the top. Repeat four times. Cut the rolls into individual pieces (thirds or fourths). Bake at 375 for about 15min -- until tops are nicely golden. Just before taking it out of the oven, brush top with a little more butter and sprinkle with any remaining almond-sugar.
For a nice round
Butter a 9-inch cake pan. Set one sheet of filo in the pan and butter -- butter the parts that hang over the edge so they dont crumble too much. Lay another sheet in the opposite direction and butter. Sprinkle almond mixture. Crumple two sheet and place on bottom of pan but not up the sides at all, butter. Sprinkle almond mixture. Repeat this layering, and then top with one more flat, buttered sheet. Spread 1/2 the chicken mixture. Set one sheet of filo on top of the chicken and butter (you may remove excess and save for crumpling). Repeat with another sheet. Spread remaining chicken on top. Set one sheet of filo on top of the chicken and butter.
Sprinkle with almond mixture. Continue to put flat and crumpled layers of filo on top and butter and sprinkle with almonds. Finish byfolding overthe filo draped over the sides from the very beginning. Top with one more sprinkling of almonds, one flat sheet and butter. Cut into desired number of wedges. Bake at 375 for about 15min -- until tops are nicely golden. Just before taking it out of the oven, brush top with a little more butter and sprinkle with any remaining almond-sugar.