B'STELLA WITH SQUAB
Steps:
- Heat olive oil in a casserole pan, then add onions, squab, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt, to taste. Stir well, then add 2 cups of water. Cover and cook for 20 to 30 minutes.
- Remove squab from casserole and set aside. Continue cooking the sauce and add the beaten eggs. Mix well with the sauce and keep stirring at all times, so eggs won't stick to the bottom of the casserole. When eggs are well cooked, remove from the heat and pour into a strainer. Let casserole sit for about 20 to 30 minutes.
- Preheat the oven to 350 degrees F. Cover the phyllo with a damp towel so it will not dry out.
- Take an ovenproof frying pan and brush generously with butter. Very gently, spread 5 sheets of phyllo dough over the pan (in a criss-cross way), leaving some phyllo dough draped around the edges of the pan.
- Add another sheet of phyllo crunched in the middle of the pan. Mix together the cinnamon and sugar in a small bowl. Pour some of the cinnamon sugar all around the phyllo. Then, add 1/2 of the roasted crushed almonds. Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the squab. Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
- Cover with 3 layers of phyllo and pour on the rest of the eggs and the squab. Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing. It needs to be very fluffy.
- Pour the melted butter over the leaves and bake it for about 10 to 15 minutes, until golden brown.
- Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar. Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar. Serve hot.
TURKEY B'STILLA
Categories Fruit turkey Bake Dinner Raisin Almond Saffron Cilantro Phyllo/Puff Pastry Dough Gourmet Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4 as a main course
Number Of Ingredients 22
Steps:
- Make almond sugar:
- In a food processor finely grind together almonds, sugar, and cinnamon.
- Make filling:
- Mince garlic. Chop cilantro and mint. Chop enough onion to measure 1 1/2 cups.
- In a large saucepan bring broth to a boil and remove pan from heat. Stir in saffron and steep 10 minutes. Add turkey and simmer mixture, stirring and breaking up lumps, 2 minutes, or until meat is just cooked through. In a large sieve set over a bowl drain turkey mixture and return drained cooking liquid to pan. Transfer turkey mixture to a large bowl. Boil cooking liquid until reduced to about 3/4 cup, about 10 minutes. Transfer 1/4 cup liquid to a small bowl and reserve. Reduce heat to moderate and add whites in a stream to liquid remaining in pan, whisking. Cook mixture, whisking, until whites are opaque, about 2 minutes. Add egg mixture to turkey mixture and stir until combined. In a non-stick skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add ras el hanout, flour, gingerroot, and garlic and cook, stirring constantly, 1 minute. Add reserved cooking liquid and boil, stirring and scraping up brown bits, 1 minute. Add mixture to turkey with raisins, lemon juice, cilantro, and mint, stirring until combined well. Cool filling completely. Filling may be made 1 day ahead and chilled, covered.
- Preheat oven to 350°F.
- Stack phyllo sheets on a work surface and cover stack with overlapping sheets of plastic wrap and then a dampened kitchen towel. Working quickly (phyllo dries out easily), arrange 1 phyllo sheet in a 9-inch glass pie plate, letting edges hang over. Sprinkle bottom with 2 teaspoons almond sugar and 1 tablespoon bread crumbs. Repeat layering 2 more times, arranging each phyllo sheet in a different position to create an even overhang all around. Top with remaining phyllo sheet and spoon filling evenly into shell. Sprinkle filling with 2 teaspoons almond sugar and carefully fold overhanging phyllo over top of filling to enclose it completely (phyllo will be very brittle; don't worry if it breaks). Sprinkle remaining almond sugar over top. Bake pie in lower third of oven 25 minutes (top will be golden brown in places).
- Dust pie with confectioners' sugar and cinnamon and serve immediately.
B'STILLA
A rather unusual Moroccan Chicken Pie that is both savoury and sweet. Traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. This is really good, so roll up your sleeves and give it a go!
Provided by evelynathens
Categories Savory Pies
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, melt ¼ cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
- Bring mixture to boil and simmer, covered, for 45 minutes.
- Transfer chicken to cutting board, reserving liquid, and let cool.
- Shred chicken and return meat to liquid.
- Bring to boil and cook, stirring, until almost all liquid is evaporated.
- Let cool.
- In a bowl, combine almonds and 1 cup of sugar.
- Add ½ of almond mixture to chicken, stir in beaten eggs, pepper and 2 tsps cinnamon.
- Preheat oven to 330°F and place rack in middle of oven.
- Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo.
- Brush generously with butter.
- Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
- Sprinkle remaining almond mixture over phyllo and top with chicken.
- Cover with remaining 4 sheets of phyllo, buttered, folding in edges to enclosed filling and brushing more butter over top.
- Bake pastry for 25-30 minutes, or until crisp and golden.
- Sift remaining ¼ cup sugar and 1 tsp cinnamon over top.
Nutrition Facts : Calories 1102, Fat 77.2, SaturatedFat 25.1, Cholesterol 358.5, Sodium 468.2, Carbohydrate 39.8, Fiber 4.6, Sugar 20.8, Protein 62.7
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