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1
Put the chickens in a very large pot with water to cover.
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2
Bring to the boil, remove the scum, add salt, and simmer 45 minutes, until tender.
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3
Fry the onions in the oil till very soft and golden.
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4
You will need to cook them in 2 pans because of the large quantity, and they will take very long to cook.
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5
Put the lid on and stir occasionally.
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6
Lift out the chickens when they are done, remove skin and bones, and cut the meat into smallish pieces.
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7
Reduce the stock by boiling to concentrate it.
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8
In another pan, beat the eggs lightly and beat in I cup (250 ml) of the reduced stock.
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9
Add a little salt and pepper, the ginger, cinnamon, lemon juice, coriander, and parsley.
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10
Stir with a wooden spoon over medium-low heat for about 10 minutes, or until the eggs set to a creamy soft scramble.
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11
Add the almonds, toasted or lightly fried and coarsely chopped, and the chicken pieces and mix well.
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12
That is the filling.
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13
Let it cool.
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14
Take the filo sheets out of their packages when you are ready to use them.
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15
1 used 2 packages of 14 oz (400 g) each; the sheets were 18 1/2 by 12 1/2 inches (47 by 32 cm).
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16
Keep them opened out, in a pile.
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17
Brush the top one lightly with oil.
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18
Put a good portion of fillingabout 3 heaping tablespoonsabout 4 inches (10 cm) from a short edge, and equidistant from the 2 long edges.
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19
Fold the short edge over the filling, then the bottom long edge.
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20
Carefully pick up the filling with the wrapping and fold it over to the side.
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21
Then fold the top edge over it.
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22
Now continue to fold over until you have a package about 4 1/2 inches (11 cm) square.
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23
It sounds complex but it is very easy and obvious when you do it.
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24
Do the same with the rest of the filling and sheets of filo.
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25
Of course, you may improvise and wrap it your own way.
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26
Arrange all the parcels side by side on oiled trays or on greaseproof or wax paper.
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27
Brush the tops with the egg yolks mixed with a tablespoon of water and bake at 350F (180C) for about 30 minutes, or until crisp and brown.
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28
Serve hot.
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29
Variation:
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30
For a Fez-style version, omit the lemon juice and dust the pastries, as they come out of the oven, with 34 tablespoons confectioners sugar, or to taste, and 12 tablespoons cinnamon.
