MAKES 6-8 SERVINGS In 1966 Jerry and Betty were traveling around Morocco where they fell in love with Pastilla. They feasted on it many times at a restaurant in Fez, wondering how in the world this unique dish was made. After several attempts, they were finally successful in getting the recipe from the chef. Upon returning to the USA Betty found a Pastilla recipe in Vogue magazine, of all places. This is a combination of both recipes, which makes an unforgettable flaky phillo wrapped chicken, which is both sweet and savory. 1 1/2 cup almonds 2 sticks and 6 tablespoons butter 1/4 cup onion, diced 9 eggs 3 cloves of garlic 3 tablespoons parsley, chopped 3 tablespoons cilantro, chopped 1 1/2 teaspoon salt 1 teaspoon black pepper 1/4 cup lemon juice 6 tablespoon sugar 2 teaspoons cinnamon 1/2 teaspoon dried ginger 1/4 teaspoon nutmeg 2 1/2 cups chicken, cooked and shredded 1 package phillo dough Powder sugar for garnish 1. Preheat oven to 350. 2. Roughly grind almonds and brown in 3 tablespoons of butter. Be careful, they burn easily. Set aside. 3. Fry onions in 3 tablespoons of butter. 4. In a blender, combine eggs, garlic, salt, and pepper. Add cilantro and parsley to blended mixture. 5. Cook egg mixture in a frying pan with the prepared onions. Add lemon juice until texture is like wet scrambled eggs. Set aside. 6. In a separate container, mix sugar, cinnamon, ginger, and nutmeg. Set aside. 7. Melt 2 cubes of butter over low heat. 8. On a cookie sheet, begin assembly by placing the bottom 8 layers of phillo, each brushed with melted butter. Then layer chicken, egg mixture, almond mixture. Top with 8 more sheets of phillo, each brushed again with butter. Tuck top layer of phillo under the bottom layer so that itıs sealed. Score diamond shapes into the top with a sharp knife. 9. Bake for 25-30 minutes. 10. Top cooked pastilla with powdered sugar and cinnamon.