Casablanca Bisteeya Burgers Recipes

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.

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.

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.