B'stilla Recipe

[cb100397]

Hey foodies! Ready to take your taste buds on a journey to Morocco? Get ready to fall in love with B'stilla—this savory pie is a true culinary masterpiece! Layers of tender chicken, eggs, almonds, and fragrant spices are nestled between crispy layers of phyllo dough, creating a dish that's both sweet and savory, with a hint of exotic flair. It's the perfect balance of flavors and textures, making it a standout dish for any occasion!

Ingredients:

• 1 whole chicken, cut into pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground saffron threads (optional)
• Salt and pepper to taste
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/2 cup blanched almonds, toasted and chopped
• 6 eggs, beaten
• 1/2 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 10 sheets of phyllo dough
• Butter, melted
• Olive oil

Instructions:

1. In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
2. Add the chicken pieces to the skillet and cook until browned on all sides.
3. Stir in the ground ginger, ground cinnamon, ground turmeric, saffron (if using), salt, and pepper. Cook for a few minutes until the spices are fragrant.
4. Pour in enough water to cover the chicken, then bring to a simmer. Cover and cook for about 45 minutes, or until the chicken is tender and cooked through.
5. Remove the chicken from the skillet and let it cool slightly. Shred the chicken meat and discard the bones.
6. Return the shredded chicken to the skillet and add the chopped cilantro and parsley. Cook for a few minutes to let the flavors meld together.
7. Preheat your oven to 375°F (190°C). Grease a round baking dish with butter.
8. In a bowl, mix together the beaten eggs and chopped almonds. Pour the egg mixture into the skillet with the chicken and stir to combine.
9. Lay one sheet of phyllo dough in the prepared baking dish, letting the edges hang over the sides. Brush the phyllo dough with melted butter. Repeat with the remaining phyllo sheets, layering them on top of each other and brushing each layer with butter.
10. Spoon the chicken and egg mixture onto the phyllo dough layers in the baking dish, spreading it out evenly.
11. Fold the overhanging edges of the phyllo dough over the top of the filling, creating a rustic pie shape.
12. Brush the top of the pie with melted butter.
13. Bake in the preheated oven for 25-30 minutes, or until the phyllo dough is golden brown and crispy.
14. In a small bowl, mix together the powdered sugar and ground cinnamon. Sprinkle the mixture over the top of the baked pie.
15. Let the B'stilla cool slightly before slicing and serving.

 

[Kitty]

Oh, B'stilla, what a culinary masterpiece! This Moroccan delicacy is like a magical journey for your taste buds, with layers of savory-spiced chicken wrapped in flaky pastry, delicately dusted with powdered sugar and cinnamon, creating a symphony of flavors that's simply irresistible! Every bite is a taste adventure that leaves you craving more!

 

[ChocoJay]

Wow, B'stilla! This recipe is a flavor explosion! Can't resist the blend of sweet and savory in those layers of flaky pastry. Definitely a must-try for any food lover!