(not sure how many this recipe will make)
1 or 2 packages of "brick" sheets
1 whole small kosher chicken, cut up in parts
12 medium onions peeled and sliced
2 to 3 tbsp saffron infused water
2 eggs, hard-boiled then grated
1/2 cup peeled toasted almonds (slivered or coarsely pulsed)
1 bouquet of fresh coriander, washed and chopped
2 tbsp sugar
1 small tsp cinnamon
salt and pepper to taste
oil for frying
In a large pot, add sliced onions and sweat them for a few minutes till they start to soften, then add the chicken and saffron water and bring to a boil. Once it boils, stir to make sure that nothing sticks, cover and lower the heat to a minimum and simmer till the chicken falls off the bone, then set aside and let it cool. Once cooled, remove all the chicken from the onions, peel off the skin and pull chicken apart making sure to carefully remove all the bones, * it's very easy to miss the small ones *.
Now in a large bowl, add the grated eggs, the chopped almonds, coriander, sugar, cinnamon, salt & pepper then add the shredded chicken and onions, stir with a large spoon to make sure everything is evenly distributed, then lay out a brick sheet, take about a large tbsp of filling and place in the center horizontally, then fold over the left side of the sheet towards the center, then the right side towards the center then fold the bottom part upwards towards the center and fold over again like a package. Make sure to place seam down. If freezing, individually wrap each one in parchment paper then freeze in large freezer bag or Tupperware. When ready to fry, defrost for at least 45 minutes then fry in deep oil, till golden one side then flip and fry till golden on the other. Place on paper towel to drain excess oil, then sprinkle powdered sugar on top.
I hope that that's clear enough because I can't think of any other way to explain the assembly. Below is a diagram of how to place the filling in the center.
Enjoy!
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