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
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.
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YES_BOY STANLEY VIZZY
[email protected]Would definitely recommend!
Eva Rani
[email protected]5 stars!
Mostafa Elsayed
[email protected]This is one of my favorite Moroccan dishes. It's so flavorful and satisfying.
Iftikhar Bhatti
[email protected]I made this for a party last weekend, and it was a huge success! Everyone loved it, and I even got several requests for the recipe.
Davano Russell
[email protected]This was a bit more time-consuming to make than I expected, but it was worth it! The dish was absolutely delicious, and I will definitely be making it again.
Javon Alli
[email protected]I've made this dish several times now, and it's always a hit with my guests. The phyllo dough is so crispy, and the filling is rich and flavorful. I highly recommend this recipe!
kayla spencer
[email protected]This was my first time making bsteeya, and it turned out great! The instructions were easy to follow, and the dish was delicious. I especially loved the combination of sweet and savory flavors.