how to prepare Bstilla recipe

>> Wednesday, February 17, 2010

bstilla pastilla moroccan bstila lbstila
Pastilla, Bsteeya, Bastilla, B’stilla or Bstilla (pronounced Pastiya) is a North African dish made usually of squab. use ground chicken as a substitute. It is a pie which combines sweet and salty flavours, and is made with a crust that is similar to the Greek phyllo pastry.

here is the recipe :

Moroccan B'stilla (Shredded Chicken Pie)


1- 3 lb chicken (FILLING)
1 bunch cilantro, chopped
2 tablespoons vegetable oil
1-1/2 cups water
some ground cinnamon
8 oz unsalted butter
1 cup confectioners' sugar, extra
1 large onion, finely chopped
1/4 teaspoon ground turmeric
1 teaspoon ground ginger
5 eggs, lightly beaten : SAUCE AND PASTRY
some ground pepper
1 cup ground almonds
1 large bunch flatleaved parsley, chopped
1/4 teaspoon ground saffron
1 1 teaspoon ground cinnamon
1 cup confectioners' sugar
1 lb filo pastry
some ground cinnamon

Directions of Bstilla :

1 Preheat oven to 350 F. Place chicken, onion, parsley, cilantro, turmeric, saffron, oil, ginger and cinnamon in a roasting dish with water. Bake for 1-1/2 hours. Remove the chicken from pan and cool. Shred flesh, discard skin and bones. 2 Skim fat from liquid in roasting pan and transfer to medium-sized pan. Bring liquid to a simmer and add beaten eggs, sugar, cinnamon and pepper, to taste. Cook until thick. 3 Preheat oven to 375 F. Grease an 8 inch pie dish. 4 Place a sheet of filo in prepared dish. Brush lightly with melted butter. Place a second sheet on top and brush with butter. Repeat layering and light buttering with seven more sheets, sprinkling some of the combined ground almonds, cinnamon and confectioners' sugar on the last sheet. 5 Spread egg mixture and chicken filling on top, fold over pastry edges and brush again with butter. Butter and layer four more sheets, cut into a round and cover pie. Butter more sheets of filo and form into rose shapes. Place on top of pie and brush with melted butter. 6 Bake for 30-45 minutes until golden brown. Sprinkle with rest of combined almond mixture.

bon appetit



>> Sunday, February 14, 2010

moroccan tajine lamb


1 lb. of lamb shanks
2 medium potatoes, 1/8” slices
3 medium zucchini, in finger-sized wedges
1 medium onion, prefere to be sliced thinly
2-3 artichoke hearts
1 tsp. ginger
1 Tbs. pepper
1 tsp. tumeric
2 tsp. cumin
1 tsp. red pepper
2 Tbs. salt
4-5 threads of saffron (soaked in 1/4 cup hot water
for 10 minutes to release flavor and color)
olive oil

Preparation of the Tajine

-Start preparing coals so that they will be red when you are ready preparing the tagine for cooking; the coals can be prepared in a barbecue or a hibachi and there should be enough to last for 2 hours

- You will need a tagine pot which consists of a flat round terra cotta dish with a rim, and a cone shaped top (you can use an oven safe casserole or a cast iron pot instead)

- Place the lamb shanks in the center of the tagine dish creating a flattish mound; next cover the meat with a layer of onions followed by a layer of potatoes, then the zucchini and then the artichokes; sprinkle with the spices (except for the saffron) and for 3T of olive oil over the ingredients

- Place the tagine dish on the barbecue/hibachi and cover; after about 10 minutes of cooking pour 1- 1 1/2 cups of water over the ingredients and cover again; there is no predetermined cooking time - the dish is ready when the ingredients are ready; the meat should be fully cooked and tender and the vegetables should not be too mushy; keep an eye on the tagine to make sure it doesn’t dry out; about 10 minutes before it is finished cooking add the saffron and the water

- Serve hot right in the tagine dish; let everyone eat from the dish using their hands and pieces of bread.


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