Best Moroccan Bsteeya Recipes

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BISTEEYA OR MOROCCAN CHICKEN PIE



Bisteeya or Moroccan Chicken Pie image

This will break your mouth as they say down south. Its just fantastic if you like exotic flavors and good old fashioned chicken pot pie!

Provided by Recipe Baroness

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

14 tablespoons butter
3 1/2 lbs whole chickens, cut up into 4 pieces skin removed
1 large onion, minced
salt and pepper
3 3/4 teaspoons cinnamon
1 1/2 teaspoons ginger
1 1/4 teaspoons cumin
1/4 teaspoon cayenne
1/2 teaspoon saffron thread
1/2 teaspoon turmeric
1/4 cup chicken stock
4 eggs, lightly beaten
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 cup blanched almond (whole)
4 tablespoons powdered sugar
3/4 lb phyllo dough

Steps:

  • In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
  • simmer gently, covered, until the chicken is cooked, 45 minutes.
  • remove the chicken from the sauce and let it cool.
  • remove all the bones and tear the chicken into 1 inch pieces.
  • bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
  • add the chicken, cilantro, parsley, salt and pepper and mix well.
  • Preheat oven to 375°F.
  • Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
  • Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
  • set aside and reserve the rest of the cinnamon sugar for a garnish.
  • Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
  • place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
  • brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
  • spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
  • Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
  • then continue adding 7 more sheets of phyllo to the pie as your did before.
  • tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
  • place in 375F oven and bake until golden brown and flaky, about 20 minutes.
  • sprinkle the garnishing cinnamon and sugar over top.

Nutrition Facts : Calories 1515.7, Fat 110.4, SaturatedFat 41.5, Cholesterol 480.5, Sodium 1046.1, Carbohydrate 67.3, Fiber 7.5, Sugar 11.8, Protein 65.7

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



Moroccan Chicken & Egg Pie (Bisteeya/B'stilla) image

This Moroccan dish is usually served at weddings. An authentic bisteeya has almonds & powered sugar inside the pie & dusted on top. My family & I didn't like the sweet flavor so I omitted it from the recipe. The first time you make this recipe it may seem overwhelming because of all the steps but it is well worth it. Having a second pair of hands is a big help when making this dish. I got my 12-yr-old to stir the eggs while I pulled apart the chicken. The second & third time I made it I used my pressure cooker & it cut down the cooking time significantly.

Provided by FDADELKARIM

Categories     Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 lbs skinless chicken pieces
3 -4 medium garlic cloves, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups water
1/4 cup sweet unsalted butter
1/2 cup parsley, finely chopped
1/2 onion, grated
1 pinch saffron
1 teaspoon ginger
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon turmeric
3 cinnamon sticks
1/4 cup lemon juice
6 -8 eggs
1/4 cup sweet unsalted butter
18 sheets phyllo dough (1 sleeve in a package is enough)

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)



Basteeya (Moroccan Chicken Pie) image

I have not made this, but am posting it here in the hope that it might help someone out who is looking for a similar recipe. I saw Christine Cushing make this on her tv show and it looked amazing, and so had the recipe on hand in my "must-try" pile of printouts! Cushing says, "This is a killer Moroccan pie. The combination of cinnamon, icing sugar and almonds hidden between the layers of phyllo and the sweet and savoury chicken filling is really amazing."

Provided by Lennie

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 small Thai chile (or chile flakes, to taste)
1 cinnamon stick
1 teaspoon good-quality Madras curry powder
1 teaspoon chopped fresh ginger
1 teaspoon grated fresh lemon zest
4 cooked chicken legs, bones removed and meat chopped coarsely
2 pitted prunes, chopped
1/4 cup spicy green olives, diced
1/2 cup chicken stock
1/2 lemon, juice of
coarse salt
fresh ground black pepper, to taste
1 tablespoon icing sugar
2 tablespoons toasted whole almonds
1/2 teaspoon ground cinnamon
1/3 cup melted butter (or olive oil)
8 sheets phyllo dough
1 egg, lightly beaten
2 tablespoons chopped fresh coriander (also known as cilantro)

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.

TURKEY B'STEEYA



Turkey B'steeya image

This savory-sweet Moroccan pie is traditionally made with chicken or pigeon, but we chose turkey instead. Here it's cooked with fragrant ginger, saffron, and turmeric before being wrapped in phyllo dough alongside sweetened almonds and eggs whisked with cilantro and parsley.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Time 4h25m

Number Of Ingredients 20

3 1/2 pounds bone-in, skin-on turkey parts, such as drumsticks, wings, and breast halves
4 cloves garlic, minced
Coarse salt and freshly ground pepper
3/4 teaspoon ground ginger
1/2 teaspoon saffron
1/4 teaspoon ground turmeric
4 cinnamon sticks
2 tablespoons unsalted butter
1 large onion, finely chopped
2 tablespoons extra-virgin olive oil
3/4 pound blanched almonds, finely chopped
1/2 cup confectioners' sugar, plus more for sprinkling
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1/4 cup fresh lemon juice
8 large eggs
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup chopped fresh cilantro
1/3 cup finely chopped preserved lemon, seeds removed
1/2 cup Clarified Butter
10 to 12 sheets frozen phyllo (from a 12-to-16-ounce package), thawed in refrigerator

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.

MOROCCAN CHICKEN PIE



Moroccan Chicken Pie image

This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b'stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving - the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie's flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.

Provided by David Tanis

Categories     dinner, pies and tarts, poultry, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 22

3 pounds large skin-on, bone-in chicken thighs (6 to 8 thighs)
Salt and pepper
2 tablespoons extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
4 garlic cloves, minced
1/2 teaspoon ground turmeric
1/2 teaspoon crumbled saffron
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
4 cups chicken broth
1 cup golden raisins, soaked in hot water and drained
1 pound ricotta
2 tablespoons chopped mint
3 tablespoons diced preserved lemon, skin only, rinsed
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 cup roughly chopped toasted almonds
1 cup roughly chopped toasted pistachios
14 (12-by-17-inch) sheets phyllo
3/4 pound unsalted butter (3 sticks), melted
Confectioners' sugar, for garnish

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.

Nutrition Facts : @context http, Calories 898, UnsaturatedFat 35 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 906 milligrams, Sugar 13 grams, TransFat 1 gram

MOHAMED'S BISTEEYA



Mohamed's Bisteeya image

From Ruth Reichl, Tender at the Bone. I haven't tried this recipe yet but, I tried bisteeya once at a Moroccan restaurant and loved the savory/sweet taste.

Provided by Chilicat

Categories     Chicken

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 18

3 cups chicken broth
2 small whole chickens, rinsed
4 garlic cloves, peeled
1 teaspoon salt
1 cinnamon stick
1 bunch fresh parsley
1 large onion, peeled and chopped
1 piece fresh ginger (quarter-sized chunk)
1 teaspoon pepper
1/4 lb butter
1/4 cup lemon juice
8 large eggs, beaten
2 tablespoons butter
3/4 lb almonds
1/4 cup powdered sugar
2 teaspoons ground cinnamon
1 lb phyllo dough, defrosted if frozen
1/2 lb butter, melted

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.

Nutrition Facts : Calories 1597.4, Fat 121.9, SaturatedFat 43.1, Cholesterol 554.5, Sodium 1566.3, Carbohydrate 47, Fiber 7.2, Sugar 7.7, Protein 79.9

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