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)
Ingredients:
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
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