Fry the almond kernels in hot oil until golden brown and allow to drain. Then finely chop the cooled almond kernels in a blitz chopper. Mix with fine sugar, rose water and cinnamon. Cook the chicken legs in salted water for about an hour. Remove meat from skin and bones and finely chop in a blitz chopper. Add egg and chopped parsley. Lay out jufka leaves and layer: Almond paste, jufka leaves, meat paste, almond paste, jufka leaves, meat paste, jufka leaves. Arrange into a round “cake” (O 150 mm) about 2 cm high. Bake in hot oil for about five minutes until floating. Cut into six portions. Dust with sufficient fine sugar and sprinkle with mint leaves if desired.
Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!
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