-
1
Heat olive oil in a casserole pan, then add onions, squab, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt, to taste.
-
2
Stir well, then add 2 cups of water.
-
3
Cover and cook for 20 to 30 minutes.
-
4
Remove squab from casserole and set aside.
-
5
Continue cooking the sauce and add the beaten eggs.
-
6
Mix well with the sauce and keep stirring at all times, so eggs won't stick to the bottom of the casserole.
-
7
When eggs are well cooked, remove from the heat and pour into a strainer.
-
8
Let casserole sit for about 20 to 30 minutes.
-
9
Preheat the oven to 350 degrees F. Cover the phyllo with a damp towel so it will not dry out.
-
10
Take an ovenproof frying pan and brush generously with butter.
-
11
Very gently, spread 5 sheets of phyllo dough over the pan (in a criss-cross way), leaving some phyllo dough draped around the edges of the pan.
-
12
Add another sheet of phyllo crunched in the middle of the pan.
-
13
Mix together the cinnamon and sugar in a small bowl.
-
14
Pour some of the cinnamon sugar all around the phyllo.
-
15
Then, add 1/2 of the roasted crushed almonds.
-
16
Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the squab.
-
17
Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
-
18
Cover with 3 layers of phyllo and pour on the rest of the eggs and the squab.
-
19
Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing.
-
20
It needs to be very fluffy.
-
21
Pour the melted butter over the leaves and bake it for about 10 to 15 minutes, until golden brown.
-
22
Turn the pan upside down onto a large platter.
-
23
Mix together remaining cinnamon and sugar.
-
24
Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar.
-
25
Serve hot.
