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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Sita Khotai
[email protected]I've never had Moroccan Bsteeya before, but I'm so glad I tried this recipe. It's now one of my favorite dishes.
Aucklah Aman
[email protected]This is a great recipe for a special occasion. It's a bit pricey to make, but it's worth it for the wow factor.
Crazy_1tap*_* FF
[email protected]I made this dish for my Moroccan friend, and she said it was the best Bsteeya she had ever had. I was so happy to hear that!
Tushabirane Stella
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The finished dish is absolutely stunning, and it tastes even better than it looks.
Hipo Carab
[email protected]I've tried many different Moroccan Bsteeya recipes, but this one is by far the best. The filling is so rich and flavorful, and the filo dough is perfectly crispy.
Sanjiv Sah
[email protected]This is a delicious and authentic Moroccan dish. The chicken is tender and flavorful, and the spices are perfectly balanced. I highly recommend this recipe.
Sulemani Heri
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone loved it! The presentation was beautiful, and the flavors were amazing.
omulemera Shaphat
[email protected]This was my first time making Moroccan Bsteeya, and it turned out great! I followed the recipe closely, and it was easy to follow. The dish was a big hit with my family and friends.
Chinyele Ogbodo
[email protected]I've made this recipe several times now, and it's always a hit. The filo dough is crispy and flaky, and the filling is rich and flavorful. I love the combination of sweet and savory flavors.
matla manabalala
[email protected]This is the best Moroccan Bsteeya recipe I've ever tried! The flavors are complex and delicious, and the chicken is cooked to perfection. I will definitely be making this again.