LITTLE MOROCCO RESTAURANT RECIPES

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EASY MOROCCAN RECIPES - OLIVEMAGAZINE



Easy Moroccan Recipes - olivemagazine image

Create an aromatic Moroccan-inspired feast at home with some of our favourite recipes, from chermoula fish tagine to spiced cauli salad and Moroccan meatballs

Provided by OLIVEMAGAZINE.COM

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Number Of Ingredients 1

MOROCCAN B'STELLA RECIPE - FOOD.COM



Moroccan B'stella Recipe - Food.com image

When we used to go to a Moroccan restaurant in San Jose, Ca. this was my favorite course of the multi-course meal. The original version of this recipe was on Food Network. I tried to simplify the steps so it would easier for today's cooks...but the spirit of the original recipe remains the same. It is a little work to put together...but if you make it, you won't be disappointed and will wish you had made a larger dish of it. Cooking time reflects both range and oven cooking times combined. Posted for ZWT #6--2010

Total Time 1 hours 20 minutes

Prep Time 50 minutes

Cook Time 30 minutes

Yield 1 meat pie, 4-6 serving(s)

Number Of Ingredients 21

2 ounces extra virgin olive oil
1 onion, finely chopped
4 -6 chicken breasts, small chopped pieces (the Moroccans use squab)
1/4 cup parsley (finely chopped)
1/8 cup cilantro (finely chopped)
1/2 teaspoon black pepper
1 pinch saffron (optional spice)
1/2 teaspoon ginger
1 pinch nutmeg
1 pinch clove
1/4 teaspoon salt
2 cups water
6 eggs, beaten with a pinch of salt
1 (16 ounce) package phyllo dough
1/4 lb butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon sugar
1 cup almonds (roasted and crushed )
1 tablespoon cinnamon
1 1/2 teaspoons granulated sugar
1/2 cup powdered sugar

Steps:

  • Heat olive oil in pan, then add onions, chicken pieces, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt.
  • Stir well and add the 2 cups of water.
  • Cover with a lid and cook for 20 minutes.
  • Remove the chicken from pan and set aside.
  • Allow the sauce to cool slightly then add the beaten eggs to the sauce in the pan.
  • Cook the eggs with the sauce stirring continually so eggs won't stick.
  • When eggs are cooked, remove the pan from the heat and drain the eggs well in a colander.
  • Set he eggs aside to cool.
  • Open the phyllo and cover with a damp towel so it will not dry out.
  • Take an 8-10 inch round baking pan/dish and cover generously with butter.
  • Very gently, spread 5 sheets of phyllo dough alternately criss-cross over the pan, leaving some phyllo dough draped around the edges of the pan.
  • Add another sheet of phyllo crunched in the middle of the pan.
  • Mix together the 1/2 teaspoon cinnamon & 1/2 teaspoon sugar in a small bowl.
  • Pour some of the cinnamon sugar all around the phyllo.
  • Then, add 1/2 of the roasted crushed almonds.
  • Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the chicken.
  • Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
  • Cover with 3 layers of phyllo and pour on the rest of the eggs and the chicken.
  • Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing, it needs to be very fluffy.
  • Pour the melted butter over the phyllo and bake in a preheated 350 degree oven for about 10 to 15 minutes, until golden brown.
  • Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar.
  • Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar if desired.
  • Serve hot.

Nutrition Facts : Calories 1320, FatContent 83.3, SaturatedFatContent 25.8, CholesterolContent 471.1, SodiumContent 1176.6, CarbohydrateContent 89, FiberContent 7.9, SugarContent 20.6, ProteinContent 56.1

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