In honor of Christo, we made ras-el-hanout chicken wings, wrapped in filo, tied with spaghetti, then deep fried.
The only “recipe” here is to advise baking the chicken until just barely cooked before letting it cool, wrapping in 2 sheets filo, then tying closed with the longest parboiled spaghetti you can find, then quickly but gently frying. Serve with Harissa.
mishkitchen 