Recipe Instructions:
Ingredients:
• 1 lb chicken or pigeon, cooked and shredded
• 1/2 cup almonds, blanched and chopped
• 4 eggs
• 1 onion, finely chopped
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Salt and pepper, to taste
• 10 sheets warqa dough (or phyllo pastry)
• 1/4 cup melted butter
• Powdered sugar and cinnamon, for dusting (optional)
Instructions:
• In a bowl, mix shredded chicken or pigeon with chopped almonds, eggs, chopped onion, parsley, cinnamon, ginger, salt, and pepper.
• Preheat oven to 350°F (175°C).
• Brush a round baking dish with melted butter.
• Layer half of the warqa dough sheets, brushing each with melted butter as you stack them.
• Spread the chicken mixture evenly over the dough.
• Fold overhanging edges of the dough over the filling.
• Layer remaining warqa dough sheets on top, brushing each with melted butter.
• Tuck edges into the sides of the dish to enclose the filling completely.
• Bake for 30-35 minutes or until golden brown and crisp.
• Let cool slightly before slicing.
• Optionally, dust with powdered sugar and cinnamon before serving.
