Eeeek! The week got away from me and I didn’t get a chance to try Dorie’s recipe for b’stila. So I guess that means I will just have to share my own! I was really looking forward to this week since it is a Moroccan recipe. I’m guessing it would up in the cookbook due to the French connection to Morocco. But this is a Moroccan dish – very unique to the country. Traditionally it is made with pigeon but I’ve been unable to actually get one made of pigeon when I’m visiting.
This is favorite of mine. My sister-in-laws always make sure to have this once or twice when I’m visiting. There’s always tastes the best which I’m sure is part skill and part the right ingredients! This is made with a dough called ourka (work-a) that is a bit thicker than filo dough. You can sometimes pick it up in Middle Eastern markets but if not filo dough works too. This recipe is a bit different than the traditional recipe (esp the chicken – I don’t like dark meat).
- In a large saucepan over med heat, heat the oil. Saute’ onion until golden (6-8 min). Add chicken, parsley, cilantro, turmeric, saffron, water, ginger, & cinnamon. Cover & cook until the chicken is tender (20-25 min).
- Transfer chicken to a bowl or plate and set aside to cool. Let the sauce continue to simmer in the pan and add the beaten eggs, salt, pepper, & sugar. Stir constantly until the eggs are scrambled. Shred the chicken & add it to the egg mixture. Set aside.
- In a blender or food processor, coarsely grind the almonds and mix w/ sugar & cinnamon. Set aside.
- Preheat the oven to 425 degrees F.
- Remove 12 sheets of phyllo from the pkg and re wrap the remaining phyllo in its original wrap. Refrigerate for future use.
- Stack the 12 sheets on a work surface and cover w/ a damp towel. Spray a little butter on a pizza pan or baking sheet.
- Layer 3 sheets of phyllo, lightly spraying each layer w/ butter.
- Sprinkle the 3rd sheet evenly w/ ½ of the almond mixture. Layer & butter 3 more sheets. Spread the chicken mixture evenly over the top, leaving a 1½” border of phyllo.
- Fold over the edges to partially cover the chicken mixture. Layer & butter 3 more sheets over the chicken, sprinkling the remaining almond mixture evenly over the top.
- Layer & butter the last 3 sheets of phyllo over the almond mixture. Tuck the edges of the last 6 sheets under the b’stilla as you would a bed sheet (@ this point, I take another baking sheet and place it on top, then flip it over & seal the last 6 sheets of phyllo from bottom to top)
- Bake the b’stilla until golden brown (20-25 min).
- Place the powdered sugar in a fine-meshed sieve. Tap the sides of the sieve to cover the surface of the b’stilla lightly and; evenly w/ sugar.
- Using thumb & forefinger, sprinkle ground cinnamon over the top (most people make patterns, I just lightly dust it). Serve immediately, before pastry becomes soggy.