Pastilla

Preparation

1. Cook chicken or squab with chopped onions, minced garlic, saffron threads, and ground cinnamon in a covered pot over low heat until the meat is extremely tender and most of the liquid has evaporated, about 40-45 minutes. Remove from heat, let cool slightly, then use two forks to shred the meat into very fine pieces, discarding any bones or skin.
2. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until they turn golden brown and fragrant, about 5-7 minutes. Let cool slightly, then chop coarsely into bite-sized pieces.
3. In a large bowl, combine the cooled shredded meat with the toasted chopped almonds, fresh cilantro, fresh parsley, egg yolks, salt, and black pepper, mixing gently until well incorporated. Set the filling aside.
4. Lay out one phyllo sheet on a clean work surface and brush it lightly with melted butter using a pastry brush, making sure to coat the entire surface. Layer 3-4 more phyllo sheets on top, brushing each one with butter as you go. Place about 1/4 of the meat and almond filling in the center of the layered phyllo, then fold the sides over to create a neat square package, tucking and folding like a present.
5. Place the folded pastilla on a baking sheet lined with parchment paper and repeat the process with remaining phyllo sheets and filling. Brush the tops of all pastillas with remaining melted butter, then bake in a preheated 350°F oven for 25-30 minutes until the phyllo is golden brown and crispy. Remove from the oven and immediately dust each pastilla generously with powdered sugar and ground cinnamon while still hot.