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Ingredients:


* 12-15 sheets fillo dough
* Salt and pepper to taste
* One 3-pound chicken
* 3 onions, finely chopped
* 1 cup vegetable oil or parve margarine, melted
* 1 tbsp fresh coriander, finely chopped or 1 tsp dry coriander
* ¼ tsp turmeric
* 1¼ tsp cinnamon
* 1 tsp ground ginger
* Pinch of saffron in ½ cup warm water
* ½ tsp allspice
* 2 cups water (or more)
* 12 ounces blanched almonds
* 2 tbsp sugar
* 8 eggs, beaten
* Confectioners' sugar and cinnamon for garnish


Directions:


1. About 2 hours before starting, remove the fillo from the freezer, but keep tightly covered.

2. Salt and pepper the chicken. Brown in its own juices in a heavy skillet. Remove to a plate. Add the onions and parsley to the skillet. Saut



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