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1
Poach chicken and the next 7 ingredients in 1 qt of water till tender, about 1 hour, and let it cold.
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2
Toast the almonds till lightly brown, then chop finely.
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3
Mix the almonds with the granulated sugar.
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4
Drain the chicken, reserving the broth, remove the bones and shred the meat.
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5
Pre-heat the oven to 350 degrees.
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6
Beat 12 Large eggs well.
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7
Adds the Large eggs to the slowly boiling broth, stirring.
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8
Simmer the Large eggs, stirring, for 10 min and then remove them with a skimmer and let them drain and cold.
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9
Mix together the shredded meat and the cooked Large eggs.
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10
Moisten with broth if mix is too dry.
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11
Brush a leaf of filo pastry with melted butter and top it with another leaf.
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12
Brush another filo leaf with butter, place a fourth leaf on top and brush it with butter.
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13
Center the second pair of filo leaves on a small pie or possibly cake pan, spoon 1 1/2 Tbsp.
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14
of the almond mix in the center and spread it out into a circle about 3-inches in diameter.
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15
Then put 5 1/2 ounces of the chicken/egg mix on the almonds, press it down to about a 5-inch diameter circle, add in 1 1/2 Tbsp.
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16
of almond mix on top.
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17
Then fold the leaf up over the mix, pleating the top, and, using a wide spatula on top and the support of the pie or possibly cake pan below, carefully invert the packet onto the first pair of filo leaves.
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18
Paint the edges of the flat sheet
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19
with an egg wash and fold up the edges, pleating the top.
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20
With a large spatula carefully place the bisteeya on a cookie sheet lined with parchement paper and brush the top lightly with melted butter.
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21
Repeat this process 5 more times.
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22
Bake the 6 bisteeyas in a 350 degree oven till brown, about 35 min.
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23
Sift powdered sugar on top of bisteeya and run crisscrossing lines of cinnamon over the top.
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24
Suggested drink: Tea
