Bisteeya Recipes

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BISTEEYA

At your next dinner party, serve Moroccan chicken pie, an aromatic comfort food that defines "crowd-pleasing entree." Martha made this recipe on Martha Bakes episode 407.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 21



Bisteeya image

Steps:

  • Place chicken in a large bowl along with garlic, salt, pepper, ginger, saffron, turmeric, and cinnamon sticks; set aside.
  • Heat a large dutch oven over medium-high heat. Melt 2 tablespoons butter and saute onion. Add chicken mixture and enough water to cover chicken. Bring to a boil. Reduce heat, cover, and simmer for 1 1/4 hours.
  • Heat olive oil in a heavy-bottomed saute pan. Add almonds and cook, stirring until browned. Remove from heat and let cool. Add confectioners' sugar and ground cinnamon; stir to combine. Set aside.
  • Remove chicken and all bones from stock. Add lemon juice. Beat eggs and whisk into stock. Cook until thick and dry. Fold in parsley and cilantro; set aside.
  • Remove and discard bones and skin from chicken, reserving meat. Shred with your fingers into small pieces (not larger than 1 inch, and preferably in shreds rather than chunks). Transfer to a medium bowl; stir in preserved lemons and set aside.
  • Preheat oven to 350 degrees.
  • Brush a 10-by-2-inch round cake pan with clarified butter. Working with 1 sheet of phyllo at a time, place in cake pan, leaving edges to overhang pan. Brush with clarified butter before adding the next sheet in an overlapping circular pattern. Repeat process using 6 to 8 sheets of phyllo and clarified butter to cover bottom of pan.
  • Top evenly with half of shredded chicken mixture. Cover chicken with half of almond mixture. Top this with half of egg mixture, then repeat layering process with remaining ingredients. Then take overhanging phyllo and fold toward center of pan.
  • With another 6 to 8 sheets of phyllo and clarified butter, repeat overlapping circular pattern. Using scissors, trim a little excess phyllo. Tuck overhanging edges under the pie. Brush phyllo with clarified butter. Chill at least 30 minutes.
  • Using a sharp knife, score phyllo in a diamond pattern. Bake until golden brown, about 45 minutes. If pie is not golden brown, increase oven temperature to 375 degrees and bake an additional 5 to 10 minutes.
  • Remove from oven and dust with confectioners' sugar and, using your fingers, sprinkle with ground cinnamon in a decorative pattern. Slice and serve.

3 1/2 pounds bone-in, skin-on chicken legs and thighs
4 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ground ginger
1/2 teaspoon saffron
1/4 teaspoon turmeric
4 cinnamon sticks
2 tablespoons unsalted butter
1 large onion, finely chopped
2 tablespoons olive oil
3/4 pound almonds, finely chopped
1/2 cup confectioners' sugar, plus more for dusting
1 1/2 teaspoons ground cinnamon, plus more for garnish
1/4 cup fresh lemon juice
8 large eggs
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup chopped fresh cilantro
1/3 cup finely chopped preserved lemons
About 1 cup Clarified Butter
1 (12-ounce) package frozen phyllo, thawed in refrigerator

CASABLANCA BISTEEYA BURGERS

Provided by Food Network

Categories     main-dish

Time 23m

Yield 6 burgers

Number Of Ingredients 17



Casablanca Bisteeya Burgers image

Steps:

  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • For the mayonnaise:
  • Combine the ingredients in a small bowl. Refrigerate until serving.
  • For the patties:
  • Combine the turkey and eggs in a large bowl. Add the almonds, ginger, cinnamon, garlic, salt and pepper. Combine, mixing gently so that the meat does not get compacted. Divide into 6 equal portions and gently shape into patties that equal the size of the rolls. Refrigerate until grilling.
  • For the onions:
  • Heat the butter in a medium-sized fire-proof skillet on the grill. Once the foam subsides, add the onions, saffron and salt. Sprinkle with the sugar and saute until golden brown, 5 to 8 minutes. Cover and set aside.
  • When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill approximately 4 minutes, until golden brown on the bottom. Turn the patties gently and grill an additional 4 minutes, or until the meat reaches an internal temperature of 165 degrees F on an instant-read thermometer. Remove from the grill and let rest tented with foil, about 3 minutes.
  • While the patties rest, place the rolls, cut side down, on the grill and toast lightly, about 2 minutes.
  • To assemble the burgers:
  • Thinly spread the roll tops and bottoms with the mayonnaise, place the patties on top of the roll bottoms, and top the patties with equal portions of the onions. Add the roll tops and serve.

3/4 cup mayonnaise
2 lemons, zested
1 1/2 pounds ground turkey
2 eggs
1 cup finely ground almonds
2 tablespoons chopped fresh ginger
2 teaspoons ground cinnamon
1 tablespoon chopped garlic
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 tablespoons butter
2 large onions, sliced into thin half-rounds
2 pinches saffron
1 teaspoon kosher salt
2 tablespoons sugar
Vegetable oil, for brushing on the grill rack
6 brioche rolls (hamburger bun size), split

MOHAMED'S BISTEEYA

From Ruth Reichl, Tender at the Bone. I haven't tried this recipe yet but, I tried bisteeya once at a Moroccan restaurant and loved the savory/sweet taste.

Provided by Chilicat

Categories     Chicken

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 18



Mohamed's Bisteeya image

Steps:

  • Put first 10 ingredients (chicken broth, chickens, garlic, salt, cinnamon, parsley, onion, ginger, pepper, butter) in a large pot.
  • Bring to a boil, cover, lower heat, and simmer for 1.5 hours.
  • Remove chicken from cooking liquid and shred meat into bite-sized pieces. Set aside.
  • Strain liquid and cook down until it has reduced to 2 cups. Add lemon juice and simmer about 5 minutes. Slowly add beaten eggs and stir constantly with a wooden spoon until the eggs have congealed into a thick curd and most of the liquid has evaporated. This takes about 10 minutes. Cool.
  • Heat 2 tbs. of butter in a skillet and saute almonds. When you can smell them and they are lightly browned, drain on paper towels, chop, and combine with powdered sugar and cinnamon.
  • One hour before eating, preheat oven to 400°F.
  • Unroll the phyllo and put the leaves under a damp towel to keep them moist while you are working. Brush the bottom of a pizza pan, paella pan, or very large cake pan with the melted butter. Layer the bottom of the pan with leaves of phyllo until the entire surface is covered and the phyllo extends about 2 inches outside the pan in all directions. Brush the top of the phyllo with butter.
  • Top with half of the nut mixture, cover lightly with more phyllo, and brush with butter. Add half the chicken, covering with more phyllo and brushing with butter. Cover with half of the egg mixture, add another layer of phyllo, and brush with butter. Add remaining chicken and a couple more leaves of phyllo brushed with butter, and sprinkle the remaining almond mixture over the top. Cover with all but 3 of the remaining leaves of phyllo, again brushing with butter. Fold the edges of the bisteeya in over the top to make a neat package. Put the remaining leaves of phyllo on top and pour most of the remaining butter over them.
  • Bake for 20 or 25 minutes until top leaves are golden. Remove pan from oven, carefully invert onto a large buttered baking sheet, brush with the remaining butter, and bake 10 minutes more.
  • Dust with powdered sugar and cinnamon.

Nutrition Facts : Calories 1597.4, Fat 121.9, SaturatedFat 43.1, Cholesterol 554.5, Sodium 1566.3, Carbohydrate 47, Fiber 7.2, Sugar 7.7, Protein 79.9

3 cups chicken broth
2 small whole chickens, rinsed
4 garlic cloves, peeled
1 teaspoon salt
1 cinnamon stick
1 bunch fresh parsley
1 large onion, peeled and chopped
1 piece fresh ginger (quarter-sized chunk)
1 teaspoon pepper
1/4 lb butter
1/4 cup lemon juice
8 large eggs, beaten
2 tablespoons butter
3/4 lb almonds
1/4 cup powdered sugar
2 teaspoons ground cinnamon
1 lb phyllo dough, defrosted if frozen
1/2 lb butter, melted

BISTEEYA

DH and I fell in love with bisteeya in a Morrocan restaurant we loved. Then we moved and couldn't find another restaurant for years. I compared a few different recipes and made my own version, trying to make it a little healthier by replacing the butter with a butter flavor spray like Pam on the phyllo. It's supposed to be an appetizer but I serve it at Christmas instead of ham or turkey. It's a great entree for 8 or an appetizer for more. Traditionally you'd just dig in with your fingers. I usually prepare everything up to a day in advance but assemble it just before popping it in the oven. The 4 hour cook time includes marinating time along with the actual cooking.

Provided by Pilates Gal

Categories     Chicken

Time 4h

Yield 8 serving(s)

Number Of Ingredients 16



Bisteeya image

Steps:

  • Place chicken thighs with onion, garlic, parsley, salt, turmeric and ginger. Toss well, rubbing chicken with the spices. Marinate 2 hours at room temperature or overnight in the refrigerator.
  • Cook chicken with the marinade, chicken broth and cinnamon sticks. Bring to boil, reduce heat, cover and gently simmer for 1 hour. Remove chicken from broth and set aside.
  • Strain broth, and boil it on high heat about 10 minutes, until reduced to 1 3/4 to 2 cups.
  • Toast almonds in the microwave for 3 minutes on high. Add powdered sugar and ground cinnamon. Set aside.
  • After broth is reduced, add lemon juice and gently simmer another 10 minutes. Increase heat to medium and, stirring constantly with a wooden spoon, slowly stir in beaten eggs. Cook, stirring, until eggs are set but not dry. Most of the liquid should evaporate. About 8-10 minutes. Add salt if necessary, cool to room temperature.
  • When chicken is cool, shred the meat and set aside.
  • Preheat oven to 425°F.
  • Unroll phyllo. Spray bottom and sides of a 14 inch deep dish pan with butter flavored spray. Arrange 6 sheets phyllo so that half the sheet covers the bottom of the pan and half extends over sides. Spray with butter flavored spray. Fold 4 sheets in half and let them air dry.
  • Place shredded chicken on bottom of phyllo in pan. Cover with egg mixture then the 4 dry phyllo sheets. Sprinkle almond/sugar mixture over pastry. Cover with all but 2 remaining pastry leaves. Spraying each with butter flavored spray. Fold the overlapping leaves over the top and spray with butter flavored spray.
  • Bake 20 minutes or until golden. Dust top with cinnamon and powdered sugar before serving.

Nutrition Facts : Calories 415.6, Fat 17, SaturatedFat 3.4, Cholesterol 225.4, Sodium 1225.6, Carbohydrate 33.9, Fiber 3.2, Sugar 6.5, Protein 31.5

12 skinless chicken thighs
1 medium onion, chopped
1 1/2 tablespoons minced garlic
1 cup fresh parsley, chopped
1 tablespoon salt
1 teaspoon turmeric
1/2 teaspoon ginger
3 cups low-fat chicken broth
3 cinnamon sticks
1 cup slivered almonds
1/3 cup powdered sugar
1 teaspoon ground cinnamon
1/4 cup lemon juice
6 eggs
3/4 lb phyllo dough
butter-flavored cooking spray

BISTEEYA OR MOROCCAN CHICKEN PIE

This will break your mouth as they say down south. Its just fantastic if you like exotic flavors and good old fashioned chicken pot pie!

Provided by Recipe Baroness

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17



Bisteeya or Moroccan Chicken Pie image

Steps:

  • In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
  • simmer gently, covered, until the chicken is cooked, 45 minutes.
  • remove the chicken from the sauce and let it cool.
  • remove all the bones and tear the chicken into 1 inch pieces.
  • bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
  • add the chicken, cilantro, parsley, salt and pepper and mix well.
  • Preheat oven to 375°F.
  • Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
  • Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
  • set aside and reserve the rest of the cinnamon sugar for a garnish.
  • Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
  • place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
  • brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
  • spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
  • Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
  • then continue adding 7 more sheets of phyllo to the pie as your did before.
  • tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
  • place in 375F oven and bake until golden brown and flaky, about 20 minutes.
  • sprinkle the garnishing cinnamon and sugar over top.

Nutrition Facts : Calories 1515.7, Fat 110.4, SaturatedFat 41.5, Cholesterol 480.5, Sodium 1046.1, Carbohydrate 67.3, Fiber 7.5, Sugar 11.8, Protein 65.7

14 tablespoons butter
3 1/2 lbs whole chickens, cut up into 4 pieces skin removed
1 large onion, minced
salt and pepper
3 3/4 teaspoons cinnamon
1 1/2 teaspoons ginger
1 1/4 teaspoons cumin
1/4 teaspoon cayenne
1/2 teaspoon saffron thread
1/2 teaspoon turmeric
1/4 cup chicken stock
4 eggs, lightly beaten
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 cup blanched almond (whole)
4 tablespoons powdered sugar
3/4 lb phyllo dough

MOROCCAN B'STEEYA

B'Steeya is served throughout much of North Africa on special occasions; it's layered with buttery phyllo dough and finished with a dusting of sugar and cinnamon. We used ginger, saffron-spiced chicken, and sugared almonds in the filling for our version.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 17



Moroccan B'Steeya image

Steps:

  • Put chicken and 1/3 cup salt in a medium bowl; toss to coat. Refrigerate 1 hour. Rinse chicken with cold water; pat dry. Mix chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1/2 cup parsley, and 1/4 cup cilantro in a large bowl; cover, and refrigerate overnight.
  • Transfer chicken mixture to a medium-heavy pot. Add enough water to cover (about 4 cups). Bring to a boil; reduce heat to medium. Add 1/4 cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1/2 hours, adding water to cover if necessary. Transfer chicken to a plate; let cool. Reserve poaching liquid. Remove meat from bones and shred; discard skin and bones. Set chicken aside.
  • Bring reserved poaching liquid to a boil over high heat; cook until reduced to 3/4 cup. Reduce heat to medium high. Slowly add eggs; whisk constantly until mixture is almost set, 4 to 6 minutes. Stir in remaining 1/2 cup parsley, 1/4 cup cilantro, and the lemon juice. Season with salt and pepper; set aside.
  • Stir together almonds, sugar, and remaining 1/2 teaspoon cinnamon in a small bowl; set aside.
  • Preheat oven to 375 degrees. Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter. Stir together remaining melted butter and the orange-flower water in small bowl. Assemble b'steeya: Brush a sheet of phyllo with butter mixture. Put in pan, leaving a 4-inch overhang. Repeat, adding and buttering 7 more sheets of phyllo, overlapping layers and fanning out around pan. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
  • Arrange chicken mixture over dough. Pour in egg mixture. Top with 5 layers phyllo brushed with butter mixture. Sprinkle with almond mixture. Fold up edges of phyllo to enclose. Top with 5 layers phyllo brushed with butter mixture; tuck edges inside pan. Slightly crinkle 2 unbuttered phyllo over top. Bake until golden brown, 35 to 40 minutes. Sprinkle with sugar and cinnamon.

1 whole roaster chicken, about 4 pounds, cut into 8 pieces
Coarse salt
1 medium onion, finely chopped
3 cloves garlic, minced
1/8 teaspoon crumbled saffron
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/4 cup unsalted butter, plus 1/2 cup melted (1 1/2 sticks total)
6 large eggs, lightly beaten
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper
1 3/4 cups blanched whole almonds, toasted and coarsely chopped
3 tablespoons confectioners' sugar, plus more for sprinkling
1/4 cup orange-flower water
1 package (17 ounces) store-bought phyllo dough

MINI CHICKEN B'STEEYAS

B'steeya, a Moroccan specialty, is usually baked as one large "pie." Here, individual ones make delicious finger food.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 54

Number Of Ingredients 13



Mini Chicken B'Steeyas image

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl. Set aside.
  • Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric, and 1/2 teaspoon cinnamon; cook, stirring constantly, until fragrant, about 1 minute.
  • Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins if desired. Season with salt and pepper; let cool.
  • In a food processor, pulse almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
  • On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
  • Working with 1 rectangle at a time, place 1 tablespoon chicken mixture 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make 54 rolls total. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
  • Freeze (uncovered) until firm, about 1 hour. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
  • To serve, preheat oven to 425 degrees. Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.

4 tablespoons safflower oil
1 whole boneless, skinless chicken breast (about 10 ounces), halved
Coarse salt and freshly ground pepper
1 onion, finely chopped
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1 1/2 teaspoons ground cinnamon, plus more for dusting
3/4 cup confectioners' sugar, plus more for dusting
2 large eggs, lightly beaten
1/4 cup golden raisins, finely chopped (optional)
1/2 cup whole blanched almonds (2 ounces), toasted
12 sheets (each 12 by 17 inches) frozen phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted, for brushing

BASTEEYA (MOROCCAN CHICKEN PIE)

I have not made this, but am posting it here in the hope that it might help someone out who is looking for a similar recipe. I saw Christine Cushing make this on her tv show and it looked amazing, and so had the recipe on hand in my "must-try" pile of printouts! Cushing says, "This is a killer Moroccan pie. The combination of cinnamon, icing sugar and almonds hidden between the layers of phyllo and the sweet and savoury chicken filling is really amazing."

Provided by Lennie

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 22



Basteeya (Moroccan Chicken Pie) image

Steps:

  • Brush a large 10-inch pie plate with some melted butter (or margarine, if you need to keep this kosher) and set aside.
  • In a large skillet over medium-high heat, heat the olive oil; saute the onions until soft (about 5 minutes), then add the garlic, chile, cinnamon stick, curry powder, fresh ginger, lemon zest and chicken chunks and saute for two minutes.
  • Stir in the prunes, olives, chicken stock, lemon juice, and the salt and pepper; bring this to a boil.
  • Reduce the heat to low, cover, and simmer, without stirring at all, for 10 minutes; then remove the lid and simmer for 5 more minutes, or until the liquid has evaporated; let this cool completely (I'm going to guess you discard the whole cinnamon stick, since it's not mentioned in the original recipe).
  • Meanwhile, in a food processor (the mini one will work well), pulse the icing sugar, ground cinnamon and almonds until coarsely chopped.
  • Preheat oven to 375F.
  • When the chicken mixture has cooled completely, it's time to begin the assembly: on your work surface, arrange a sheet of phyllo (keep the remaining phyllo sheets under a damp tea towel) and brush it with some of the melted butter or olive oil.
  • Lay this sheet of phyllo in the middle of the pie plate, letting the excess phyllo hang over the edge; repeat with 4 more sheets of phyllo.
  • Stir the lightly beaten egg and chopped coriander into the chicken mixture, combine, then spoon the entire mixture into the pie plate, on top of the sheets of phyllo in it.
  • Fold the phyllo edges that are hanging over the edge of the pie plate, one at a time, onto the middle of the pie, sprinkling some of the almond mixture between each layer; do this loosely and not tightly.
  • Butter one piece of the remaining phyllo and sprinkle with some of the almond mixture; place over filling and tuck in any overhang; repeat with remaining phyllo and almond mixture--Christine Cushing says to do this one by one, not stacked together, to achieve a light, blossomy top.
  • Bake in preheated oven for 20 minutes, or until the top is browned and crisp; let stand for 5 minutes before cutting into wedges to serve.

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 small Thai chile (or chile flakes, to taste)
1 cinnamon stick
1 teaspoon good-quality Madras curry powder
1 teaspoon chopped fresh ginger
1 teaspoon grated fresh lemon zest
4 cooked chicken legs, bones removed and meat chopped coarsely
2 pitted prunes, chopped
1/4 cup spicy green olives, diced
1/2 cup chicken stock
1/2 lemon, juice of
coarse salt
fresh ground black pepper, to taste
1 tablespoon icing sugar
2 tablespoons toasted whole almonds
1/2 teaspoon ground cinnamon
1/3 cup melted butter (or olive oil)
8 sheets phyllo dough
1 egg, lightly beaten
2 tablespoons chopped fresh coriander (also known as cilantro)

MOROCCAN CHICKEN & EGG PIE (BISTEEYA/B'STILLA)

This Moroccan dish is usually served at weddings. An authentic bisteeya has almonds & powered sugar inside the pie & dusted on top. My family & I didn't like the sweet flavor so I omitted it from the recipe. The first time you make this recipe it may seem overwhelming because of all the steps but it is well worth it. Having a second pair of hands is a big help when making this dish. I got my 12-yr-old to stir the eggs while I pulled apart the chicken. The second & third time I made it I used my pressure cooker & it cut down the cooking time significantly.

Provided by FDADELKARIM

Categories     Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 19



Moroccan Chicken & Egg Pie (Bisteeya/B'stilla) image

Steps:

  • Rinse the chicken & remove any fat. Crush the garlic & mix with the salt & pepper. Cover the chicken with the mixture & let marinate for 30 minutes.
  • Place the chicken in a large pot. Add the water, butter, parsley, onion, cinnamon sticks, & spices to the pan. Bring to a boil, then lower the heat, cover, & simmer for 1 hour.
  • Remove the chicken, cinnamon sticks, & any loose bones from the pan & set aside.
  • Boil the sauce rapidly, uncovered, until it is reduced to 1 1/2 cups, then add the lemon juice. Lower the heat until the sauce is simmering.
  • Beat the eggs until they are frothy & then add to the sauce. Stir continuously until the eggs are cooked. (They should become curdy, stiff, & dry.) Taste for salt & set aside.
  • Remove all the bones from the chicken. Then shred into 1 inch pieces.
  • Note: All the steps done until now can be prepared in advanced, even the day before.
  • Preheat the oven to 425 degrees. Thaw the phyllo dough for use later.
  • Heat 1/4 cup sweet butter until melted. When the foam subsides, clarify it by pouring the clear liquid butter into a small bowl & discard the milky solids.
  • Unroll the dough, keeping it under a damp towel to prevent it from drying out.
  • Fold 4 leaves in half & bake in the oven until crisp but not too brown, set aside.
  • Brush some of the clarified butter on the bottom & sides of a 9x13 cake pan. Cover the bottom of the pan with 2 pastry leaves.
  • Arrange 6 more leaves so that they cover half the bottom of the pan & half extend over the sides. (The entire bottom of the pan should be covered.) Brush the extended leaves with butter so they do not dry out.
  • Scatter pieces of chicken on the bottom of the pan so there is a thin layer. Layer some of the well-drained egg mixture on top of the chicken. Place the 4 crisp leaves on top of the egg layer.
  • Add another thin layer of chicken & then a thin layer of eggs (using all that is left).
  • Cover the layers with all but 2 of the remaining phyllo leaves, brushing each one very lightly with butter.
  • Fold the extended leaves over the top cover of the pie & brush lightly with butter. Put the remaining 2 leaves on top, lightly brush with butter, & fold these neatly under the pie (like tucking in sheets). Brush the entire pie again with butter.
  • Bake the pie in the oven for 20 minutes (the top leaves will be golden brown).
  • Shake the pan to loosen the pie. Invert the pie onto a large, buttered baking sheet.
  • Brush top of the pie (which used to be the bottom) with more butter & return to the oven. Continue to bake for 10-15 minutes, or until golden brown.
  • Place a large serving plate over the pie, hold firmly & invert so the pie is on the plate. Serve hot -- .

2 lbs skinless chicken pieces
3 -4 medium garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups water
1/4 cup sweet unsalted butter
1/2 cup parsley, finely chopped
1/2 onion, grated
1 pinch saffron
1 teaspoon ginger
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon turmeric
3 cinnamon sticks
1/4 cup lemon juice
6 -8 eggs
1/4 cup sweet unsalted butter
18 sheets phyllo dough (1 sleeve in a package is enough)

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chicken-basteeya-david-lebovitz image


PASTILLA - WIKIPEDIA
Pastilla ( Arabic: بسطيلة, romanized : basṭīla, also called North African pie) is a North African meat or seafood pie made with warqa dough ( ورقة ), which is similar to filo. It is a specialty of Morocco and Algeria. [a] [2] It has more recently been …
From en.wikipedia.org
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PIGEON BISTEEYA RECIPE - GREAT BRITISH CHEFS
pepper. 2. Heat 50ml of olive oil in a heavy pan and pan-fry the pigeon legs and breasts until golden brown (you may need to do this in batches) 50ml of olive oil. 3. Add the onions, garlic, ginger, saffron, cinnamon, cumin and …
From greatbritishchefs.com
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BISTEEYA – POSSIBLY THE BEST SAVORY PIE EVER INVENTED
Add chicken, water, parsley, saffron, turmeric, black pepper, ginger, cinnamon sticks and salt. Use enough water to cover the chicken, The exact amount of water does not matter as the stock will be reduced later in …
From aglobalgarnish.com
bisteeya-possibly-the-best-savory-pie-ever-invented image


SEAFOOD BISTEEYA RECIPE - MOHAMMED BOUSSAOUD | FOOD …

From foodandwine.com
Servings 6
Published 2013-12-07
  • In a medium saucepan, heat 1 tablespoon of the olive oil. Add the tomatoes and cook over moderately high heat, stirring, until reduced to 1/2 cup, about 10 minutes.
  • Bring a medium saucepan of water to a boil. Add the vermicelli and cook until barely al dente, about 2 minutes. Drain well, shaking off any excess water.
  • Heat a large skillet. Add the spinach by the handful and cook over high heat, turning with tongs, until thoroughly wilted. Transfer the spinach to a colander and let cool.
  • Preheat the oven to 375°. Brush a 10- or 12-inch pizza or paella pan with olive oil. Unroll the phyllo sheets and cover them with plastic wrap and a damp kitchen towel to keep them from drying out.
  • Brush the remaining sheets of phyllo with olive oil and layer them over the bisteeya. Fold all of the overhanging edges under the bisteeya, as if tucking in sheets.


BASTILLA (BISTEEYA) RECIPE – JOE PASTRY
In a 4-quart casserole melt the butter and sauté the onion over medium heat until golden. Add the salt, ginger, pepper and ras el hanout (if using). Put in the poultry (or vegetables) and cinnamon stick, broth and saffron. Reduce the heat, cover, and simmer over low for about half an hour until tender.
From joepastry.com


TOOL: BISTEEYA - FOODS AND DIET
Desscription Moroccan Kitchen tool, Large, Shallow, Round copper pan. Otherwise known as tobsil dial bestial is used to make bisteeya. Information Translations: Ð Ð¸Ñ Ñ ÐµÐµÐ¸Ð° From: foodista.com Copywrite: CC BY 3.0
From foodsanddiet.com


BASTILLA OR BISTEEYA DOUGH RECIPE BY ADMIN | IFOOD.TV
Bastilla Or Bisteeya Dough. By: admin. Vanilla Bean Sweet Tart Pastry. By: LeGourmetTV. How To Prepare Salt Dough. By: videojug. How To Make Short Dough Or Pie Dough. By: Copykat. Coconut Lime Cilantro Rice. By: C4Bimbos. Brown Rice …
From ifood.tv


MAKING BASTILLA (BISTEEYA) – JOE PASTRY
Begin yours by combining the butter and onions in a medium pot set over medium-high heat. Cook until the onion is translucent, then add your spices, the cinnamon stick and chopped green (hot) pepper. Cook for a few minutes more. Put in about two pounds of chicken parts or squab (on the bone).
From joepastry.com


MOROCCAN CHICKEN (OR CAULIFLOWER) BISTEEYA WITH EGGS - CTV
Directions. Place chicken in large pot with the oil, ginger, salt, pepper, saffron, 1/2 teaspoon of cinnamon, the onions, and very little water so that the chicken is braised and not boiled.
From more.ctv.ca


BISTEEYA RECIPE | EMERIL LAGASSE | COOKING CHANNEL
Preheat the oven to 375 degrees F. In a saute pan over medium heat, melt 2 tablespoons of the butter. Add the onions. Season with salt and cayenne. Saute until translucent, about 2 minutes. Meanwhile, melt 1 tablespoon of the butter in a small saute pan, over medium heat. Add the almonds and sprinkle with sugar.
From cookingchanneltv.com


RECIPE - GUINEA FOWL BISTEEYA - FOOD WINE TRAVEL WITH ROBERTA MUIR
Place guinea fowl, cinnamon stick, parsley stems and coriander stems in a saucepan, cover with cold water and bring to the boil. Reduce heat and simmer, covered, for 30 minutes. Meanwhile, preheat oven to 200°C. Melt a little butter and fry almonds until aromatic and just starting to colour. Remove from pan and set aside.
From food-wine-travel.com


SALTY, SWEET, SUBLIME: BISTEEYA - THE TRAVELER'S LUNCHBOX
Cool. For the almonds, melt the butter in a skillet over medium heat and sauté the almonds until lightly browned. Remove, drain on paper towels, chop them finely, and combine with the sugar and cinnamon. About an hour before eating, preheat the oven to 400F/200C.
From travelerslunchbox.com


MODERN MOROCCAN | FOOD & WINE
Modern Moroccan. An immense pie of thin, flaky pastry filled with spiced pigeon, lemony eggs, tangy onion sauce and toasted sweetened almonds, fried and then dusted with cinnamon and sugar--this ...
From foodandwine.com


BISTEEYA | RECIPES WIKI | FANDOM
12 skinless Chicken thighs 1 medium Onion, chopped 1 1/2 tablespoons minced garlic 1 cup fresh parsley, chopped 1 tablespoon salt 1 teaspoon turmeric 1/2 teaspoon ginger 3 cups low-fat chicken broth 3 cinnamon sticks 1 cup slivered almonds 1/3 cup powdered sugar 1 teaspoon ground cinnamon 1/4 cup lemon juice 6 eggs 3/4 lb phyllo dough butter-flavored cooking spray …
From recipes.fandom.com


BISTEEYA OR MOROCCAN CHICKEN PIE RECIPE - FOOD NEWS
Bisteeya Moroccan chicken pie is the centerpiece of Moroccan cuisine. Although this dish is usually made by using squab, we will be using chicken instead. This meal can feed up to 4 people. Ingredients: 2 tablespoons of sunflower oil, be sure to use extra for brushing. 2 tablespoons of butter; 3 chicken quarters, preferably breast […]
From foodnewsnews.com


DUBLIN'S GLOBAL BEATS: MOROCCAN BISTEEYA | FOOD&WINE
He starts by marinating the chicken (Dublin bisteeya s use chicken in lieu of the harder to find squab) in a chermoula paste of harissa, garlic, and coriander the day before. Afterwards, he rubs the chicken vigorously with saffron, ginger, coriander, cinnamon, ginger, onion and garlic. He adds the seven-spice blend known as ras-al-hanout, which ...
From foodandwine.ie


THE MAGIC OF MOROCCAN CUISINE | FOODAL
Heat a large Dutch oven to medium high heat and add the oil. Add the chicken, onion and garlic and cook until browned, about 15 minutes. Add the squash, garbanzos, raisins, carrot, tomatoes, almonds, broth, sugar and lemon juice and stir well. Season with the salt, pepper, coriander, cinnamon, cumin and cayenne.
From foodal.com


BISTEEYA - NEW YORK - MOUTHFULS
bisteeya bisteeya. By rfs, December 21, 2004 in New York. Share Followers 0. Reply to this topic; Start new topic ...
From mouthfulsfood.com


TYPICAL MOROCCAN CHICKEN BISTEEYA ON A WHITE DISH
Typical Moroccan chicken bisteeya on a white dish. Photo about culinary, mediterranean, food, gastronomy, brown, africa, moroccan, healthy, bsteeya, nutrition, berber ...
From dreamstime.com


BISTEEYA LOVER GIFT FOOD ADDICT I JUST REALLY LOVE BISTEEYA
Bisteeya Lover Gift Food Addict I Just Really Love Bisteeya is a piece of digital artwork by Funny Gift Ideas which was uploaded on August 14th, 2020. The digital art may be purchased as wall art, home decor, apparel, phone cases, greeting cards, and more. All products are produced on-demand and shipped worldwide within 2 - 3 business days.
From pixels.com


I'M ADDICTED TO BISTEEYA WINE GLASS FUNNY FOOD LOVER GIFT …
I'm Addicted to Bisteeya Wine Glass Funny Food Lover Gift Insulated Tumbler with Lid Teal : Amazon.ca: Home
From amazon.ca


BISTEEYA STICKS | FOOD TO LOVE
1/4 cup (20g) slivered almonds; 1 tablespoon olive oil; 500 gram (1 pound) chicken thigh fillets, chopped finely; 1 small red onion (100g), chopped finely
From foodtolove.co.nz


BISTEEYA - THE GLOBE AND MAIL
2 tablespoons olive oil. 2 cups diced onions. 1 tablespoon chopped garlic. 2 teaspoons ground ginger. 1 teaspoon cinnamon. ½ teaspoon saffron threads. 3 …
From theglobeandmail.com


DO YOU KNOW HOW TO MAKE MOROCCAN BISTEEYA? - THE MARTHA BLOG
Beautiful bisteeya ! Such simple ingredients, or is it that you yourself made the recipe into a simple and fearless process --- something for which you are a genius, Martha. BTW, those rose and gold plates are extraordinary. Perfect for presenting a dish with exotic flavors and gorgeous flaky pastry.
From themarthablog.com


CHICKEN BISTEEYA - CHEFS LAST DIET
Ingredients. 4 chicken thighs; 1 Medium onion (diced) 2 cloves garlic (minced) 1 piece ginger (peeled and minced) 2-3 tablespoons olive oil; 1/2 teaspoon turmeric
From chefslastdiet.com


YOU REALLY HAD ME AT BISTEEYA MUG FUNNY FOOD LOVER GIFT IDEA …
Hello, Sign in. Account & Lists Returns & Orders. Cart
From amazon.ca


TAKE YOUR SWEET TIME WITH A MOROCCAN MEAT PIE | FOOD | THE …
Cook over a low heat for about 40 minutes or until the thigh meat is falling away from the bone. Allow to cool down in the stock until warm. Strain through a sieve and pour the strained stock back ...
From theguardian.com


06 | APRIL | 2006 | THE TRAVELER'S LUNCHBOX
1 post published by travelerslunchbox on April 6, 2006. Moroccan Bisteeya with Chicken . It could be mistaken for one of the hottest culinary concepts of our time, enshrined à la Fat Duck or El Bulli in cutting-edge gastronomic whimsies like sardine-on-toast sorbet, seaweed nougat or white chocolate and caviar; even high-class pastry chefs are getting in on the act …
From travelerslunchbox.com


BISTEEYA | EMERILS.COM
Bisteeya. Yield: 6 servings; Ingredients. 5 tablespoons butter; 1 cup chopped onions; Salt; Cayenne; 1/2 cup sliced almonds; 1 tablespoons granulated sugar; 2 tablespoons all-purpose flour; 1/2 cup fresh lemon juice; 1 1/2 cups chicken stock; 2 large egg yolks; 4 boiled pigeons, skin and bones removed and meat diced; 1 tablespoon finely chopped Preserved Lemon ; 6 sheets …
From emerils.com


CHICKEN WITH RED WINE AND HERBS | ALLRECIPES.COOKING
The instruction how to make Chicken with red wine and herbs. Preheat oven to 180u00b0C. Heat a large non-stick saucepan over medium-low heat. Add the chicken in 2 batches and cook for 3 minutes each side or until browned. Remove from pan. Add the bacon to the pan and cook, stirring occasionally, for 2 minutes.
From allrecipes.cooking


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