Moroccanbstella Recipes
MOROCCAN B'STELLA
When we used to go to a Moroccan restaurant in San Jose, Ca. this was my favorite course of the multi-course meal. The original version of this recipe was on Food Network. I tried to simplify the steps so it would easier for today's cooks...but the spirit of the original recipe remains the same. It is a little work to put together...but if you make it, you won't be disappointed and will wish you had made a larger dish of it. Cooking time reflects both range and oven cooking times combined. Posted for ZWT #6--2010
Provided by CarrolJ
Categories Savory Pies
Time 1h20m
Yield 1 meat pie, 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat olive oil in pan, then add onions, chicken pieces, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt.
- Stir well and add the 2 cups of water.
- Cover with a lid and cook for 20 minutes.
- Remove the chicken from pan and set aside.
- Allow the sauce to cool slightly then add the beaten eggs to the sauce in the pan.
- Cook the eggs with the sauce stirring continually so eggs won't stick.
- When eggs are cooked, remove the pan from the heat and drain the eggs well in a colander.
- Set he eggs aside to cool.
- Open the phyllo and cover with a damp towel so it will not dry out.
- Take an 8-10 inch round baking pan/dish and cover generously with butter.
- Very gently, spread 5 sheets of phyllo dough alternately criss-cross over the pan, leaving some phyllo dough draped around the edges of the pan.
- Add another sheet of phyllo crunched in the middle of the pan.
- Mix together the 1/2 teaspoon cinnamon & 1/2 teaspoon sugar in a small bowl.
- Pour some of the cinnamon sugar all around the phyllo.
- Then, add 1/2 of the roasted crushed almonds.
- Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the chicken.
- Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
- Cover with 3 layers of phyllo and pour on the rest of the eggs and the chicken.
- Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing, it needs to be very fluffy.
- Pour the melted butter over the phyllo and bake in a preheated 350 degree oven for about 10 to 15 minutes, until golden brown.
- Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar.
- Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar if desired.
- Serve hot.
Nutrition Facts : Calories 1320, Fat 83.3, SaturatedFat 25.8, Cholesterol 471.1, Sodium 1176.6, Carbohydrate 89, Fiber 7.9, Sugar 20.6, Protein 56.1
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