Moroccan Bsteeya Recipes

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MAKE-AHEAD VEGETARIAN MOROCCAN STEW



Make-Ahead Vegetarian Moroccan Stew image

This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.

Provided by Make-Ahead Mamas

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h10m

Yield 6

Number Of Ingredients 23

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
3 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
4 large carrots, chopped
1 cup dried lentils, rinsed
½ cup chopped dried apricots
1 tablespoon honey
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
  • Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
  • Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
  • Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g

TOP 10 MOROCCAN RECIPE COLLECTION



Top 10 Moroccan Recipe Collection image

Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Moroccan Chicken Tagine
Moroccan Khobz Recipe (Moroccan White Bread)
Moroccan Couscous with Roasted Vegetables
Moroccan Chickpea and Apricot Tagine
Harcha (Moroccan Semolina Bread)
Bessara (Fava Bean Dip or Soup)
Moroccan Carrot and Chickpea Salad
Moroccan Lentil Soup
Preserved Lemons
Moroccan Lamb Stew

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious Moroccan recipe the whole family will enjoy!

Nutrition Facts :

MOROCCAN B'STEEYA



Moroccan B'Steeya image

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

1 whole roaster chicken, about 4 pounds, cut into 8 pieces
Coarse salt
1 medium onion, finely chopped
3 cloves garlic, minced
1/8 teaspoon crumbled saffron
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/4 cup unsalted butter, plus 1/2 cup melted (1 1/2 sticks total)
6 large eggs, lightly beaten
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper
1 3/4 cups blanched whole almonds, toasted and coarsely chopped
3 tablespoons confectioners' sugar, plus more for sprinkling
1/4 cup orange-flower water
1 package (17 ounces) store-bought phyllo dough

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.

BISTEEYA



Bisteeya image

At your next dinner party, serve Moroccan chicken pie, an aromatic comfort food that defines "crowd-pleasing entree." Martha made this recipe on Martha Bakes episode 407.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 21

3 1/2 pounds bone-in, skin-on chicken legs and thighs
4 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ground ginger
1/2 teaspoon saffron
1/4 teaspoon turmeric
4 cinnamon sticks
2 tablespoons unsalted butter
1 large onion, finely chopped
2 tablespoons olive oil
3/4 pound almonds, finely chopped
1/2 cup confectioners' sugar, plus more for dusting
1 1/2 teaspoons ground cinnamon, plus more for garnish
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 lemons
About 1 cup Clarified Butter
1 (12-ounce) package frozen phyllo, thawed in refrigerator

Steps:

  • Place chicken in a large bowl along with garlic, salt, pepper, ginger, saffron, turmeric, and cinnamon sticks; set aside.
  • Heat a large dutch oven over medium-high heat. Melt 2 tablespoons butter and saute onion. Add chicken mixture and enough water to cover chicken. Bring to a boil. Reduce heat, cover, and simmer for 1 1/4 hours.
  • Heat olive oil in a heavy-bottomed saute pan. Add almonds and cook, stirring until browned. Remove from heat and let cool. Add confectioners' sugar and ground cinnamon; stir to combine. Set aside.
  • Remove chicken and all bones from stock. Add lemon juice. Beat eggs and whisk into stock. Cook until thick and dry. Fold in parsley and cilantro; set aside.
  • Remove and discard bones and skin from chicken, reserving meat. Shred with your fingers into small pieces (not larger than 1 inch, and preferably in shreds rather than chunks). Transfer to a medium bowl; stir in preserved lemons and set aside.
  • Preheat oven to 350 degrees.
  • Brush a 10-by-2-inch round cake pan with clarified butter. Working with 1 sheet of phyllo at a time, place in cake pan, leaving edges to overhang pan. Brush with clarified butter before adding the next sheet in an overlapping circular pattern. Repeat process using 6 to 8 sheets of phyllo and clarified butter to cover bottom of pan.
  • Top evenly with half of shredded chicken mixture. Cover chicken with half of almond mixture. Top this with half of egg mixture, then repeat layering process with remaining ingredients. Then take overhanging phyllo and fold toward center of pan.
  • With another 6 to 8 sheets of phyllo and clarified butter, repeat overlapping circular pattern. Using scissors, trim a little excess phyllo. Tuck overhanging edges under the pie. Brush phyllo with clarified butter. Chill at least 30 minutes.
  • Using a sharp knife, score phyllo in a diamond pattern. Bake until golden brown, about 45 minutes. If pie is not golden brown, increase oven temperature to 375 degrees and bake an additional 5 to 10 minutes.
  • Remove from oven and dust with confectioners' sugar and, using your fingers, sprinkle with ground cinnamon in a decorative pattern. Slice and serve.

BASTEEYA - MOROCCAN SPICED CHICKEN BAKED IN PHYLO DOUGH



BASTEEYA - MOROCCAN SPICED CHICKEN BAKED IN PHYLO DOUGH image

Categories     Chicken     Bake

Yield 8 people

Number Of Ingredients 22

3 lb chicken, on the bone, cut into pieces
2 Tbs. butter
2 cups chopped onion
1 clove garlic, in the skin , but crushed
1 teaspoon tumeric
1 stem safron (optional)
1/2 to 1 tsp ground ginger
1 teas coriander seeds
1 small dried hot red pepper (optional)
6 springs parsley
2 cinnamon sticks1 tsp black peppercorns
4 cups water
Filling
1 cup blanched almonds
2 tbls vegetable oil
3 tbls confectioner's sugaar
1 teaspoon ground cinnamon
Egg mixture
8 eggs
1/4 cup lemon juice
18 layers phyllo dough
Melted butter

Steps:

  • Brown the chicken pieces in a large pan. Do not burn the butter. Scatter the onions over the chicken and cook until wilted Add the garlic, tumeric, saffron, ginger, coriander, red pepper, parsley, peppercorns, cinnamon sticks and water. Bring to a boil and simmer for 45 minutes or until the chicken is quite tender. Remove the meat from the bones and shred it. Reduce the liquid to 3/4 cup. For the filling, brown the almonds in the oil. Grind them in a food processor and blend with sugar and ground cinnamon. Whisk the eggs and lemon juice and 3/4 cup of reduced liquid. Heat 2 tablespoons of butter and scramble the egg mixture. Brush a large ovenproof pan and begin to layer the phylo. Make 10 layers brushing each with the melted butter as you layer them. Add half of the chicken shreds. Add the egg mixture leaving any liquid out. Add rest of shredded chicken and sprinkle all but 1/4 cup of the nut mixture. Dribble a little melted butter over all. Butter 4 more layers of phylo and use as a cover and bring the edges together to completely enclose the Basteeya. Butter 4 more phylo sheets and add to the top for more cover by folding them under the pie. Bake for 20 minutes at 475 degrees F. Brush melted butter on top. Cover with foil and bake another 20 minutes. To serve, turn upside down, sprinkle with remaining nut mixture and powdered sugar. You can bake for the first 20 minutes and then refrigerate. Then bake the last 20 minutes before serving.

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.

BSTEEYA



Bsteeya image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, main course

Time 2h20m

Yield Six to eight servings

Number Of Ingredients 20

4 rock Cornish game hens, about 1 1/4 pounds each (see note)
2 tablespoons butter
1 1/4 cups finely chopped onions
1 tablespoon finely minced garlic
3/4 teaspoon ground turmeric
1 tablespoon grated fresh ginger or 1 teaspoon dried 12-inch length of cinnamon stick
1 teaspoon (2 grams) loosely packed thread saffron
1/4 teaspoon allspice
4 sprigs fresh parsley
Salt to taste, if desired
12 peppercorns
4 cups water or chicken broth
1 cup whole blanched almonds
1/4 cup sugar
1 teaspoon ground cinnamon, plus 1/4 to 1/2 teaspoon for garnish
6 eggs, well beaten
2 tablespoons finely chopped fresh coriander leaves, optional
18 sheets phyllo pastry, available in specialty food shops and in shops that specialize in Greek and Middle Eastern foods
10 tablespoons clarified butter (see note)
2 teaspoons confectioners' sugar

Steps:

  • Cut the game hens into serving pieces.
  • Melt two tablespoons of butter in a kettle and add the onions and garlic. Cook, stirring, until the onions are wilted. Add the turmeric, ginger, cinnamon stick, saffron, allspice, parsley sprigs, salt and peppercorns. Stir to blend and cook briefly. Add the game hen pieces and sprinkle with salt and pepper. Add the water or broth and bring to the boil. Let cook 45 minutes. Carefully remove the pieces of game hen. Strain the broth into a skillet or saucepan, discarding the solids. Bring the broth to the boil and cook over high heat until reduced to about three-quarters of a cup.
  • Put the almonds in a skillet and cook, stirring often, until they are golden brown. Take care that they do not burn. Remove from the heat and let cool. Put the almonds into the container of a food processor or electric blender and process until coarse-fine. Blend with the sugar and one teaspoon ground cinnamon and set aside.
  • Pull away and discard the skin and bones from the game hens. Shred the meat. There should be about five to six cups of meat. Set aside.
  • Bring the broth to the boil. Pour about one-quarter cup of the simmering broth into the beaten eggs. Add the coriander. Pour this mixture into the remaining broth and cook over very low heat, stirring rapidly with a wire whisk, until the mixture is thickened. Pour and scrape it immediately into a mixing bowl and let cool.
  • Select a large Pyrex pie dish, one and three-quarter inches deep and 11 inches in diameter, or another smooth- rimmed utensil of approximately the same size.
  • Lay out the phyllo sheets in one stack and have a damp towel at hand to keep the leaves covered to prevent their drying out.
  • You will use the top sheet of pastry as you work. Brush the top sheet with clarified butter and transfer it, buttered side up, over the pie plate, letting the outer edges extend outward. Butter a second sheet and add this to the first, buttered side up. Repeat with four more sheets, making a total of six.
  • Spoon about half of the egg mixture over the bottom of the pastry-lined pie plate. Smooth it over. Top this with the shredded poultry and smooth it over. Brush six sheets of pastry with butter and add them, buttered side up, over the poultry, letting the outer edges extend outward. Add the remaining egg mixture and smooth it over. Cover the egg mixture with the almond mixture, smoothing it over.
  • Fold the overlapping edges of pastry toward the center, covering the upper surface of the pie neatly and well.
  • Butter one more sheet of pastry and place it, but tered side down, over the pie, outer edges extended outward. Butter a second sheet and arrange it neatly on top. Carefully tuck the edges of the pastry over the pastry-wrapped pie to make a smooth product.
  • Meanwhile, preheat the oven to 425 degrees.
  • Place the pie in the oven and bake 20 minutes.
  • If any fat has accumulated around the edges of the pie, pour it off carefully.
  • Hold a small sieve over the pie and add the confectioners' sugar. Sprinkle the sugar evenly over the pie. Decorate the top evenly with the remaining ground cinnamon sprinkled in thin lines over the top to make a wedge or square pat tern. Serve the pie cut into wedges.

Nutrition Facts : @context http, Calories 879, UnsaturatedFat 34 grams, Carbohydrate 41 grams, Fat 60 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 21 grams, Sodium 1282 milligrams, Sugar 11 grams, TransFat 0 grams

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MOROCCAN RECIPES - TASTE OF MAROC
Learn to make traditional Moroccan food with our collection of authentic Moroccan recipes. From simple Moroccan dishes to more complex ones, the recipes here are all easy to follow and carefully tested to yield great results. Browse Moroccan recipes by category below, or use the search bar at the top of the page to look for Moroccan dishes by ingredient, title, or keyword. Scroll further down ...
From tasteofmaroc.com


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