Pargiyot stuffed with dried fruit in cinnamon, orange peel and orange blossom water reduction

• 8 Pargiot pieces

For the stuffing:

• ½ cup bulgur, soaked in cold water for 30 minutes and drained

• 1 cup of chopped dried fruits

• ¼ cup chopped nuts (cashews or almonds)

• 1 tsp. Salt

• 1 tbsp. silan

• ½ tsp. cinnamon 

• ½ tsp. cardamom

• ½ tsp. clove

• 1 tsp. White pepper

• 3 tbsp. olive oil

• 1 tbsp. Olive oil for frying

For the sauce:

• ½ onion, chopped

• 2 tbsp. olive oil

• 1 tbsp. Silan

• ½ cup chicken stalk

• 1 tsp. orange blossom water

• 1 tsp. dried orange peel 

• 1 tsp. salt

• ¾ tsp. black pepper

• Bakers’ twine

• Cinnamon sticks

1. Mix the bulgur with the rest of the ingredients of the filling.

2. Open a Pargiot slice and put some of the filling in the center.

3. Form a roll and tie with the bakers’ twine, attaching a cinnamon stick on the top.

4. Heat the oil in a skillet and lightly fry the rolls. Take out

5. Add to the skillet the rest of the oil and saute the onion for 5 minutes.

6. Add the rest of the ingredients and reduce the sauce a little bit.

7. Pour over the Pargiot rolls and bake for 20 minutes.