Pastilla au poulet

Chicken pastilla combines seasoned chicken, an egg-and-onion mixture and sweetened almonds in thin pastry. In Alia’s preparation, chicken cooks with onion, garlic, parsley, coriander and spices including ginger, turmeric and cinnamon. Eggs are cooked in the remaining sauce, then drained and mixed with shredded chicken.^[1]

Fried almonds are ground with sugar for a separate filling layer. Warqa pastry, or filo as an alternative, encloses the chicken mixture and almonds. The parcels can be baked, while Alia also fries her small individual versions. Icing sugar and cinnamon are used to finish the pastry, giving it a sweet exterior alongside the savoury filling.^[1]