Moroccan “Pastilla” - meat stuffed phyllo sacks stuffed dried fruits and date honey

• Phyllo dough squares

• Pam’s oil spray

For the filling:

• 1 onion, sliced

• 2 tbsp. olive oil

• 3 pargiot pieces (boneless chicken thighs) , cubed

• 0.400 pound ground beef

• 1 tsp. cardamom

• 1 tsp. cinnamon

• 1 tsp. White pepper

• ½ tsp. ground ginger

• ¼ tsp. Clove

• ½ tsp. chili flakes

• 1 tsp. salt

• 2 tbsp. silan

• 3/ 4 cup dried fruits, chopped (I used raisins, apricots, prunes and currants)

• ½ cup almonds, toasted and finely chopped

• Powdered sugar

1. Heat the oven (400)

2. Heat the olive oil in a wide skillet.

3. Add the onion and fry for 5 minutes.

4. Add the meats and keep frying.

5. Once the meats change color, add the silan and spices. Mix well.

6. Let the stuffing cool off.

7. Spray a phyllo square with some oil.Repeat it to make 3 layers.

8. Put 2 tbs. of stuffing in the center. Close the corner to form a sack. Tie with a thyme sprig, chives or bakers’ twine. Spray with some oil.

9. Bake for 25 minutes.

10. Sprinkle some powdered sugar and cinnamon.