Ingredients
-
-
2
-
3 - 4
-
1/2
-
1/2
-
-
2 1/2
-
1/4
-
1/2
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1/2
Directions
Moroccan Chicken & Egg Pie (Bisteeya/B’stilla), 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 used my pressure cooker & it cut down the cooking time significantly , 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 used my pressure cooker & it cut down the cooking time significantly
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Remove the Chicken, Cinnamon Sticks, & Any Loose Bones from the Pan & Set Aside. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Remove All the Bones from the Chicken. Then Shred Into 1 Inch Pieces. |
|
7
Done
|
Note: All the Steps Done Until Now Can Be Prepared in Advanced, Even the Day Before. |
|
8
Done
|
Preheat the Oven to 425 Degrees. Thaw the Phyllo Dough For Use Later. |
|
9
Done
|
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. |
|
10
Done
|
Unroll the Dough, Keeping It Under a Damp Towel to Prevent It from Drying Out. |
|
11
Done
|
Fold 4 Leaves in Half & Bake in the Oven Until Crisp but not Too Brown, Set Aside. |
|
12
Done
|
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. |
|
13
Done
|
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. |
|
14
Done
|
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. |
|
15
Done
|
Add Another Thin Layer of Chicken & Then a Thin Layer of Eggs (using All That Is Left). |
