Best 9 Moroccan Bsteeya Recipes

MOROCCAN B'STEEYA

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.

MOROCCAN CHICKEN PIE

Steps:

• Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
• Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
• Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
• Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
• Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
• Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
• Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
• Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
• Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
• Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
• Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
• Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.

BSTEEYA

Steps:

• Cut the game hens into serving pieces.
• Melt two tablespoons of butter in a kettle and add the onions and garlic. Cook, stirring, until the onions are wilted. Add the turmeric, ginger, cinnamon stick, saffron, allspice, parsley sprigs, salt and peppercorns. Stir to blend and cook briefly. Add the game hen pieces and sprinkle with salt and pepper. Add the water or broth and bring to the boil. Let cook 45 minutes. Carefully remove the pieces of game hen. Strain the broth into a skillet or saucepan, discarding the solids. Bring the broth to the boil and cook over high heat until reduced to about three-quarters of a cup.
• Put the almonds in a skillet and cook, stirring often, until they are golden brown. Take care that they do not burn. Remove from the heat and let cool. Put the almonds into the container of a food processor or electric blender and process until coarse-fine. Blend with the sugar and one teaspoon ground cinnamon and set aside.
• Pull away and discard the skin and bones from the game hens. Shred the meat. There should be about five to six cups of meat. Set aside.
• Bring the broth to the boil. Pour about one-quarter cup of the simmering broth into the beaten eggs. Add the coriander. Pour this mixture into the remaining broth and cook over very low heat, stirring rapidly with a wire whisk, until the mixture is thickened. Pour and scrape it immediately into a mixing bowl and let cool.
• Select a large Pyrex pie dish, one and three-quarter inches deep and 11 inches in diameter, or another smooth- rimmed utensil of approximately the same size.
• Lay out the phyllo sheets in one stack and have a damp towel at hand to keep the leaves covered to prevent their drying out.
• You will use the top sheet of pastry as you work. Brush the top sheet with clarified butter and transfer it, buttered side up, over the pie plate, letting the outer edges extend outward. Butter a second sheet and add this to the first, buttered side up. Repeat with four more sheets, making a total of six.
• Spoon about half of the egg mixture over the bottom of the pastry-lined pie plate. Smooth it over. Top this with the shredded poultry and smooth it over. Brush six sheets of pastry with butter and add them, buttered side up, over the poultry, letting the outer edges extend outward. Add the remaining egg mixture and smooth it over. Cover the egg mixture with the almond mixture, smoothing it over.
• Fold the overlapping edges of pastry toward the center, covering the upper surface of the pie neatly and well.
• Butter one more sheet of pastry and place it, but tered side down, over the pie, outer edges extended outward. Butter a second sheet and arrange it neatly on top. Carefully tuck the edges of the pastry over the pastry-wrapped pie to make a smooth product.
• Meanwhile, preheat the oven to 425 degrees.
• Place the pie in the oven and bake 20 minutes.
• If any fat has accumulated around the edges of the pie, pour it off carefully.
• Hold a small sieve over the pie and add the confectioners' sugar. Sprinkle the sugar evenly over the pie. Decorate the top evenly with the remaining ground cinnamon sprinkled in thin lines over the top to make a wedge or square pat tern. Serve the pie cut into wedges.

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

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 -- .

BASTEEYA (MOROCCAN CHICKEN PIE)

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.

BISTEEYA

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.

MOHAMED'S BISTEEYA

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.

TURKEY B'STEEYA

Steps:

• In a bowl, combine turkey, garlic, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, ginger, saffron, turmeric, and cinnamon sticks.
• Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high. Add onion and cook, stirring occasionally, until translucent, about 3 minutes. Add turkey mixture and enough water to cover. Bring to a boil, then reduce heat, cover, and simmer 1 hour, 15 minutes.
• Heat oil in a heavy-bottomed skillet over medium-high. Add almonds and cook, stirring frequently, until fragrant and toasted, about 6 minutes. Remove from heat; let cool completely. Stir in confectioners' sugar and ground cinnamon.
• Transfer all turkey parts from stock to a plate with tongs, then stir lemon juice into stock. Beat eggs and whisk into stock. Bring to a boil, then reduce heat to a simmer and cook, whisking occasionally, until most of liquid has evaporated, 45 minutes to 1 hour. Remove and discard cinnamon sticks. Fold in parsley and cilantro. Remove and discard bones and skin from turkey; shred meat into bite-size pieces. Transfer to a bowl and stir in preserved lemon.
• Preheat oven to 350 degrees. Brush a 10-by-2-inch round cake pan with some clarified butter. Working with one sheet at a time, place phyllo in pan, allowing edges to overhang all around. Add 6 to 8 more phyllo sheets, brushing each with clarified butter before adding next, in an overlapping circular pattern. Finish by brushing with more clarified butter.
• Layer phyllo evenly with half of turkey mixture, then half of almond mixture and half of egg mixture. Repeat layering process with remaining turkey, almond, and egg mixtures. Fold phyllo overhang over filling to enclose.
• One at a time, crumble 4 separate phyllo sheets into loose balls; place on top of pie. Lightly brush with clarified butter. Bake until heated through and phyllo is golden brown, 50 to 55 minutes.
• Sprinkle pie with confectioners' sugar and ground cinnamon; serve immediately.

INDIVIDUAL B'STILLAS (MOROCCAN CHICKEN AND ALMOND PIES)

Steps:

• To make the almond sugar:
• In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
• To make the filling:
• In a small bowl combine saffron with hot water and let stand 10 minutes.
• In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
• Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
• Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
• Preheat oven to 425°F. and butter 2 large shallow baking pans.
• In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
• Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
• Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
• Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
• Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
• To make the ras el hanout:
• In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.