While we all have our favorite foods, most would agree there is nothing wrong with a little "discovery" in the kitchen, you know, a really tasty dish that can become a new family favorite, not to mention a dish that will impress your friends at the next pot luck dinner. B' Steeya is a Middle Eastern delictecable dish that may well have taken generations to perfect, and once you serve up a helping of this remarkable and flavorable recipe, you'll understand why. Ready for a really amazing recipe? Here goes: B'STEEYA Serves 8-1 0 Recipe from the book Siren's Feast Ingredients 1 whole chicken 2 tbsp. butter 1/4 cup olive oil 2 medium onions, chopped 2 cloves garlic, minced Small bunch mint leaves, finely chopped Small bunch parsley, finely chopped 1 tsp. turmeric 1 tsp. cumin or ras el hanout (found in some Middle Eastern markets) 1 tsp. fresh grated ginger root 1 tbsp. tamari soy sauce 1 tsp. salt 1/2 tsp. freshly ground black pepper 1 1/2 cups chicken broth 1/2 cup pine nuts 1/2 cup blanched, slivered almonds 1/4 cup raw sugar 1/2 tsp. cinnamon 1 tbsp. butter 6 eggs, beaten Juice of 2 lemons 1 lb. filo dough 3/4 cup butter, melted Powdered sugar  (for dusting) Directions Preheat oven to 375 degrees Begin by boiling whole chicken (with excess fat removed) in about 2 quarts spring water for approximately 45 minutes. Remove the chicken, reserving broth.  Carefully debone and shred the  chicken, removing all skin and gristle.  Set aside. In a large heavy skillet heat butter and olive oil. Next stir in onions and garlic and  sauté until tender. Next add mint, parsley, ginger, soy sauce and all spices, blending well. Stir in the chicken broth and continue cooking over a low flame to reduce liquid.  Stir in the shredded chicken and set aside. In another dry skillet, (preferably cast iron) brown the pine nuts and almonds over a medium flame, stirring constantly so they do not burn.  When the nuts are golden brown allow them to cool, then grind them in the jar of a blender, food processor or nut grinder until finely ground. Stir in the sugar and cinnamon and set aside. Again, using a skillet or frying pan, melt 1 tbsp. butter, stir in a mixture of the 6 beaten eggs and lemon juice.  Scramble this mixture, stirring constantly, for a few minutes. When done, eggs will look soft and curdled.  Set aside. In a small saucepan melt 3/4 cup butter. Remove the filo dough from its box. Using a round baking dish or a 10- 12 inch seasoned cast iron skillet, begin laying the dough, brushing the dough with butter every two layers, and crossing the dough every two layers. The edges of the filo will hang over the sides of the skillet.  Brush overhanging edges with butter so they do not dry out. (I recommend using the cast iron skillet for perfect, even baking.) When all the dough has been layered in this manner place the chicken mixture on the bottom. Layer the scrambled egg mixture next and finally sprinkle the nut and sugar mixture over the top of the eggs. Next carefully fold the overhanging edges of the dough in towards the middle, then brush the whole top of the pie with melted butter. Place skillet or baking dish in oven and bake for 30 minutes, or until pastry is evenly golden brown.  When done, remove from the oven and carefully invert on a platter. Dust the top with powdered sugar, slice and serve hot from the oven.