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Ingredients

• 3 tablespoons [45 mL] blanched almonds, coarsely chopped
• 3 tablespoons [25 mL] unsalted butter
• ½ tablespoon [8 mL] confectioner's sugar
• ¾ teaspoon [4 mL] ground cinnamon
• 2 quail
• 1 small onion, minced
• 2 garlic cloves
• ½ teaspoon [3 mL] ground ginger
• ¼ teaspoon [1 mL] ras el hanout (see Chef Notes)
• ⅛ teaspoon [0.5 mL] dried hot chile 4 threads saffron, toasted and crushed
• ¾ cup [180 mL] chicken stock
• 1½ tablespoons [25 mL] parsley, minced
• 1 tablespoon [15 mL] cilantro, minced
• 2 eggs, lightly beaten
• Salt to taste
• 8 sheets phyllo pastry, thawed and covered with a damp cloth
• Clarified butter, melted, to brush on triangles
• Confectioner's sugar, to dust triangles
• Ground cinnamon, to dust triangles
• 2½ tablespoons [40 mL] allspice berries
• ¼ cup [60 mL] black peppercorns
• 2 tablespoons [30 mL] dried galangal
• 1½ tablespoons [25 mL] mace blades
• 1½ whole nutmegs, cracked
• 10 cardamom pods
• 20 threads saffron
• ¾ cup [180 mL] ground ginger
• ¼ cup [60 mL] ground cinnamon
• 2 tablespoons [30 mL] turmeric
• 1 clove
• 3 dried rosebuds or
• 2 tablespoons [30 mL] dried rose petals

Description

Chow