From uucp Wed Aug 26 00:29 EDT 1992 X-VM-Attributes: [nil nil nil nil nil] >From media!uunet!endgame.gsfc.nasa.gov!chris Wed Aug 26 00:29:32 1992 Received: by media.uucp (/\=-/\ Smail3.1.18.1 #18.3) id ; Mon, 24 Aug 92 20:36 EDT Received: from dftsrv.gsfc.nasa.gov by relay2.UU.NET with SMTP (5.61/UUNET-internet-primary) id AA16303; Mon, 24 Aug 92 14:52:26 -0400 Received: from endgame.gsfc.nasa.gov by dftsrv.gsfc.nasa.gov (5.61/1.35) id AA26771; Mon, 24 Aug 92 14:52:38 -0400 Received: Mon, 24 Aug 92 14:51:24 EDT by endgame.gsfc.nasa.gov ( 5.52 (84)/1.5) Message-Id: <9208241851.AA12621@endgame.gsfc.nasa.gov> Subject: Moroccan chicken/phyllo From: media!uunet!ariel.ucs.unimelb.EDU.AU!manda (Manda Lynch) Sender: media!uunet!endgame.gsfc.nasa.gov!chris Organization: Geophysical Institute, University of Alaska To: media!thanatos!chris Date: 21 Aug 92 18:52:36 GMT Newsgroups: rec.food.cooking I'll leave the definitions for the better equipped but I got this great recipe using filo pastry from the newsgroup a while ago - it is delicious, and well worth the effort. Thanks to John Trinterud! Manda. manda@iias.images.alaska.edu "Science is Dada" ========================================================================= Individual B'stila B'stila is traditionally a wonderous Morrocan concoction of pigeon or dove with saffron and other spices, onions, eggs and cilantro, almonds and honey, encased in beautifully browned phyllo (filo), dusted with powdered sugar and cinnamon. Moroccan restaurants usually serve b'stila as an appetizer, but it has also been a main dish at our house several times in the past. I'd have loved to serve a large b'stila at the tea, and let the guests have at it with fingers and elbows, but Colene and modesty prevailed :-) With help from Jim Perry (perry@apollo.com) and Rick Schubert (rns@se-sd.sandiego.ncr.com) recipes posted many moons ago at the height of the "Great Saffron/Tumeric Conflict," here's an individual-sized approach to traditional b'stila. Do invest in saffron, I spent $ 6.00 on a package containing about 2 teaspoons worth at our favorite Persian deli. I used almost all of it on 6 pounds of chicken. This recipe is sized for around 8 dozen b'stila, rolled on 2 inch wide strips of filo dough. You could easily reduce the quantities to make fewer, but they do freeze well. Don't begin the process until you've read through the entire recipe - the assembly is *very* tedious and works best with 2 people. The butter content of this recipe is also not for the faint of heart or the diet concious. Ingredients List 2 packages defrosted filo dough. Don't open inner sleeve until all ingredients have been prepared and you're ready to assemble. Chicken: 6 pounds of boneless, skinless chicken breasts. Mix 1/2 t of saffron in 1/2 C hot water, repeat as necessary 2 t cinnamon (approx) 2 t mixed Italian spices (approx) parsley, basil, oregano, etc 1 t salt (or to taste) Onions: 4 large onions, chopped medium/small 2 T olive oil 2 T butter Eggs: 1 dozen large eggs, beaten well 1 T butter 1 C chopped fresh cliantro Almonds: 2 C whole almonds 3 T butter 3 - 6 T honey Lots of melted butter or margerine Powdered Sugar and Cinnamon Initial Procedures: In a large skillet or saute pan, saute chicken breasts in a small amount of olive oil. Sprinkle each side with the spices, and pour roughly 1/2 t of the saffron/water on each piece. I covered the pan and cooked the chicken less than 5 minutes per side. Test for doneness by slicing into the thickest part - you don't want underdone chicken! It should be quite golden in color, lovely stuff. Continue the process until all the chicken is done. Shred the chicken, or cut into small ( 1/4 inch square ) pieces and set aside in a covered bowl. If you're in my house, escort the spoiled, howling, 15 pound siamese cat out from beneath my feet and the kitchen at this point :-) Talk about a chicken freak. Onions next. In the same pan, saute the chopped onions in what's left of the chicken juices and spices, adding a bit of butter and olive oil. Cook and stir until they're a soft carmelized brown, this takes time and must be watched carefully. When done, mix into the prepared chicken. Almonds next. Dip almonds in hot water (use a colander) and slip skins. Use food processor or knife to chop into consistent small pieces, don't mush or turn them into powder. Still in the same skillet, brown the almonds in honey and butter. Best to stir almost constantly and watch carefully. Place in a small bowl and set aside. Eggs last. Beat the eggs well, mix in the cilantro. Still in the same pan, scramble the eggs with a bit of butter until they're just done. Place in a bowl. Assembly Procedure: Place a smooth dish towel on your counter and dampen (NOT WET) another dish towel. Slit the inner sleeve on one filo package and unfold the filo on the towel. We'll be working with two sheets at a time, place the damp towel over the remainder to keep it pliable. Filo is nasty stuff to deal with, I liken it to handling tissue paper with boxing gloves - Colene is really quite good at this step, hence the suggestion for 2 people in the assembly process. Get your melted butter and a soft pastry brush, and arrange all the ingredient bowls around a good-sized breadboard. Working with two filo sheets at a time, place the rectangle with the 16 inch long side towards you. Brush the top with melted butter *carefully*, then cut vertically into 8 - 2 inch wide strips. Don't worry about exactness, the filo won't stay workable that long :-) Place a small amount of the chicken and onion mixture at a 45 degree angle at the base of each strip. Add an equal amount of the eggs and cilantro, cover with the almonds. After a few attempts, you'll get a feel for how much will fit nicely. Roll flag fashion in triangles up the strip. It will take 4 folds to completely encase the filling, try and make them neat and consistent. Seal the seams with melted butter. Repeat the process with two sheets of filo at a time until your patience and back muscles are exhausted. If you take a break, the ingredients keep well in the refrigerator, but don't try and refold the filo. Best to work your way through a package at a time. Baking: Place the b'stila on a sprayed cookie sheet as you go. Preheat the oven to 350 degrees. Paint each one with a little more melted butter, and bake for approx 20 minutes, or until the filo turns golden brown. Check the bottoms and don't allow them to burn. Cool on a rack, dust evenly with powdered sugar through a fine mesh sieve. Dust again with a smaller amount of cinnamon. Notes: I find it's easier to cut the filo with a sharp, heavy chef's pattern knife. Start about 1 inch down from the top, and place the middle of the blade on the filo, push through the top edge, then draw down through the bottom. This avoids crumpling the top. Keep a damp towel in your lap, the filo is buttery and slippery, and the almonds sticky, you get the picture. We spent two days on 8 dozen b'stila, taking frequent breaks. All told, probably 6 hours of work. Yes, we would do it again, but not all in the week before the tea.... Freeze a dozen or so per foil pan. Defrost, and warm for 10 minutes in a 350 degree oven before serving. John Trinterud jrtrint@srv.pacbell.com ==========================================================================