1 stewing chicken, about 4 to 5 pounds 2 quarts water 1/2 to 1 teaspoon crumbled saffron threads, optional 2 teaspoons salt 1/4 teaspoon pepper 1/2 cup chopped celery 4 medium potatoes, quartered 2 medium onions, cut in half 2 medium sweet potatoes, quartered 1/3 cup fresh minced parsley 2 eggs, slightly beaten 3 tablespoons milk 2 1/2 cups sifted all-purpose flour

Preparation

Cook chicken in water with the saffron, salt, pepper, and chopped celery. Cover and simmer for about 2 to 3 hours, until tender. Check occasionally and add more water if necessary. Remove chicken from broth; let chicken cool a bit then remove meats from bone and cut into small chunks. Add chicken, potatoes, sweet potatoes, and onions to broth. Cook for 10 to 15 minutes, or until vegetables are almost tender. In a bowl, combine the egg, milk, salt, and flour. Mixture will be very stiff. Blend with a wooden spoon or hands, if necessary. Add more flour if dough is sticky. Roll half of the dough out on a floured surface until thin. Cut into 3-inch squares. Add parsley to broth. (Broth should cover the chicken and vegetables. If it doesn’t, add a little broth or water.) Place squares of dough, one at a time, over the chicken and vegetables, spooning a little of the broth over each square. Roll remaining dough out and repeat steps. Cover and cook for 20 minutes. If desired, thicken the broth with a tablespoon or two of flour mixed with a few tablespoons of flour.