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over the chicken in the pot.
Cover and bring to a boil over
high heat. Lower the heat and
simmer the chicken for 1 to 11/4
hours, or until it is very tender.
Occasionally rotate the chicken
pieces so that each is immersed
in the broth for part of the cook-
ing period. (Moroccan cooks pre-
fer to hold the lid oi'tightly with
both hands, and give the pot a
few quick shakes.)
Use tongs to remove the chic-
ken pieces from the pot (reserv-
ing the broth) and set the chic-
ken aside to cool. When it is cool
enough to handle, remove the
meat from the bones and shred
it. Set the meat aside.
While the chicken is cooling,
prepare the egg mixture for the
filling. Increase the heat under
the broth so that it comes to a
boil; then boil it, uncovered,
until it has reduced by about a
third. Lower the heat so the
broth simmers; then stir in the
beaten eggs. Stir the broth con-
tinuously until the eggs are
scrambled and cooked into firm
curds. Set aside to cool slightly.
Also for the filling, mix to-
gether the ground toasted al-
monds, sugar, and cinnamon. Set
aside.
(Up to this point, the bestila
can be prepared ahead. Refriger-
ate the chicken and egg mixtures
in separate covered containers
and wrap the almond mixture
well.)
To assemble the bestila, use a
pastry brush to coat the inside of
an 12- to 14-inch-round pizza
pan (or similar pan) with some of
the melted margarine. Lightly
brush one sheet of fib with mar-
garine and put it, "buttered" side
up, in the center of the pan.
(Some of it may hang over the
edges.) Top it with a second "but-
tered" sheet. Then place 6 "but-
tered" sheets around the edge of
the pan like the spokes of a
wheel, overlapping and arrang-
ing them so that about half of
each sheet is in the pan and the
remainder hangs over the side.
Sprinkle half of the reserved
almond mixture over the fib in
the pan. Place the shredded
chicken over the almonds. Use a
slotted spoon or strainer to re-
move the egg curds from the
broth and spread them over the
chicken. Top with the remaining
almonds.
Drizzle 2 tablespoons of the
broth remaining from the eggs
and 2 tablespoons of the melted
margarine over the filling to
keep it moist; One by one,
smoothly fold the overhanging
fib sheets over the filling, com-
pletely enclosing it. Brush the
top with melted margarine; then
top it with 2 more sheets of fib,
"buttering" each and tucking in
the overhanging edges.
,
Bake the bestila in a pre"-
heated 400-degree oven for 25 to
30 minutes, or until the top is
golden brown. Invert it onto a
large serving platter, draining
off any, excess margarine.
Lightly gift confectioner's sugar
on the top; then sprinkle china-
mon over it in narrow, intersect-
ing lines to form a diataond or
square pattern. Serve hot, cut
into wedges. (If the bestila is not
cut, it will stay hot for 15 to 30
minutes.) Makes 8 to 10 serv-
ings.
TOASTED
PITA TRIANGLES
The simplicity of these cheesy
snacks belies their delicious.
taste. The triangles can be com-
pleted in advance and then re-
heated shortly before serving;
making them great party fare.
Store them in the freezer or re-
frigerator.
8 5- to 6-inch-diameter loaves
of whole wheat or regular
pita bread
1/2 cup butter or margarine,
softened
About 2 taps. finely chopped
mixed fresh, or dried
herbs, such as basil, mar-
joram, thyme, dillweed,
tarragon, parsley, etc.
1/2 to 1/2 cup finely grated
Parmesan or other cheese
Cut around the edges of each
pita loaf, separating the top and
bottom into two thin circles.
Spread each circle with 1/2 table-
spoon of the butter. Then
sprinkle each circle with about 1/2
teaspoon of the herbs and 11/2 to
2 teaspoons of the cheese. Use a
knife and cutting board (or
kitchen shears) to cut each large
circle into 4 wedge-shaped
"triangles." Arrange the triang-
les, cheese side up, in one layer
on unreased baking sheets.
Toast them in a preheated 375-
degree oven for 8 to 10 minutes,
or until the cheese is very lightly
browned. Serve the triangles
warm.
If the triangles are made in
advance, reheat them in a 325-
degree oven until they are hot
and crisp. Makes 64 appetizer-
sized triangles. •
PREMIUM ROSES
1398 Dozen
' $
.
PLUS ..
. an additional $2.00 OFF
While supplies last
GABE'S
FRUIT & DELI
MARKET
(at 12 Mile)
Southfield
353-8840
(between Livernois & Linwood)
Detroit
BOTTLE & BASKET
28844 Northwestern 3205 W. McNichols
342-1955
specializing in:
FRUIT BASKETS
CHEESE BASKETS
WINE BASKETS
CASH & CARRY
MEMBER:
riall1111111111■1■11■,
UBLE OUPON
ALL COUPONS OVER 35 , WILL BE REDEEMED AT FACE VALUE.
AMOUNT TO BE REFUNDED CANNOT EXCEED THE COST OF THE
COUPON ITEM, LIMIT ONE COUPON FOR ANY ONE PRODUCT.
RETAIL STORE COUPONS• AND FREE COUPONS EXCLUDED.
EMPIRE KOSHER
;4
CHICKEN
LEGS
FEINBERG
KOSHER
SALAMI
LINZERTORTE
(Jam-Filled Tart)
Jews of Austro-Hungarian
heritage are justly proud of won-
derful pastries such as this. The
linzertorte, which is actually
more like a jam tart than a torte,
can be 'blade ahead, and keeps
very well for several days. It also
freezes nicely.
1% cups all-purpose white
flour, preferably un-
bleached
1 cup (about 4 ounces) very
With this ad
1L 21
LB.
i')
PRICES EFFECTIVE OCT. 18 THRU OCT 27, 1985AT...
•SOUTHFIELD (TELEGRAPH AND 12 MI. RD.)
•OAK PARK (GREENFIELD AND LINCOLN)
•FARMINGTON HILLS (MIDDLEBELT AND 11 MI. RD.)
•BIRMINGHAM (E. MAPLE AND HUNTER)
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