Ingredients
2
large onions, sliced (about 1 pound)
3
tablespoons sunflower oil
1
/3 cup blanched almonds
1
/2 teaspoon ground ginger
1
1/2 teaspoons ground cinnamon
10
ounces boneless, skinless chicken thighs
Salt and black pepper
1
/2 cup chopped cilantro
7
large sheets of fillo (about 7 ounces)
About 3/4 stick (6 tablespoons) butter, melted
1
egg yolk
To decorate: confectioners’ sugar and cinnamon
Need to make a substitution?
Preparation
The rolls are delicious if made with the chicken and onion filling on page 66. Prepare in the same way as the meat cigars above and bake for 30 minutes in an oven preheated to 350°F. Dust with confectioners’ sugar and then with cinnamon.