Bastilla Yes, there is sugar in with the meat. Yes, it's a puff pastry of meat. It's good. Just eat it. It's a Moroccan dish, which is traditionally made from squab (pigeon). Most of us can't get that at the supermarket, and I would not suggest shooting a local skyrat for this purpose...they're gross. Serve it after the soup and salad, and before the entree. Mmmm. Tasty. Ingredients 1/2 chicken (or use ground chicken or turkey, that works too) 1 onion, chopped 1/2 tsp ginger 1/2 tsp turmeric 1/2 tsp black pepper 1 whole cinnamon stick 1 C chopped cilantro 6 eggs 1/2 lb. almonds 1/2 C sugar 2 Tbl cinnamon 2 large sheets phyllo pastry dough (in the freezer section) 1/5 C melted butter Powdered sugar cinnamon The Chicken Came First Boil the chicken together with the chopped onion and the spices, until the chicken is tender. About half an hour. (If you're using ground chicken, you can saute in a pan full of water instead, still with the onion and spices.) Drain the liquid off, and reserve about 1/3 of a cup of the liquid. If you used bone-in chicken, remove the bones and dice the meat. In a frying pan, cook the eggs along with the reserved liquid from above, until soft scrambled. Do not let them dry out! Mix together with the meat until well combined. Put the almonds, sugar, and cinnamon into a food processor and grind until the almonds are crushed. You could also use a food mill or a mortar and pestle, whatever works. Get Stuffed Thaw the phyllo completely. Be gentle, phyllo tears easily!. Keep it slightly damp at all times, by wrapping it in a damp, lint-free cloth. Get an oven-proof skillet. (Not one with a plastic handle, please! Those get toxic at oven temps.) Brush the skillet with melted butter. Unfold a layer of the pastry abit more than halfway across the skillet, then lay the other layer/sheet of dough over the other half, so they overlap in the middle and stick out beyond the edges of the pan. Spread 1/3 cup of the almond mixture over the dough, then the chicken and egg mixture, then the rest of the almond mixture. Fold the phyllo dough in and over the mixtures from all sides, making sure to cover all the filling. Brush the top with melted butter. Bake at 350 degrees for 12-15 minutes, until light brown. Turn over skillet (gently!) onto a plate to remove the bastilla. Yes, it comes out upside down, and you serve it that way. Sugar and MEAT? Sift a heavy layer of powdered sugar over the pastry. Then drizzle lines of cinnamon in a cross cross pattern over the top of the sugar. (Use your fingers or a spoon or whatever works.) Serve immediately.