Turkey Bsteeya Recipes

MOHAMED'S BISTEEYA

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.

CASABLANCA BISTEEYA BURGERS

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the mayonnaise:
• Combine the ingredients in a small bowl. Refrigerate until serving.
• For the patties:
• Combine the turkey and eggs in a large bowl. Add the almonds, ginger, cinnamon, garlic, salt and pepper. Combine, mixing gently so that the meat does not get compacted. Divide into 6 equal portions and gently shape into patties that equal the size of the rolls. Refrigerate until grilling.
• For the onions:
• Heat the butter in a medium-sized fire-proof skillet on the grill. Once the foam subsides, add the onions, saffron and salt. Sprinkle with the sugar and saute until golden brown, 5 to 8 minutes. Cover and set aside.
• When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill approximately 4 minutes, until golden brown on the bottom. Turn the patties gently and grill an additional 4 minutes, or until the meat reaches an internal temperature of 165 degrees F on an instant-read thermometer. Remove from the grill and let rest tented with foil, about 3 minutes.
• While the patties rest, place the rolls, cut side down, on the grill and toast lightly, about 2 minutes.
• To assemble the burgers:
• Thinly spread the roll tops and bottoms with the mayonnaise, place the patties on top of the roll bottoms, and top the patties with equal portions of the onions. Add the roll tops and serve.

BISTEEYA

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.

BSTEEYA

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.

BISTEEYA

Steps:

• Place chicken thighs with onion, garlic, parsley, salt, turmeric and ginger. Toss well, rubbing chicken with the spices. Marinate 2 hours at room temperature or overnight in the refrigerator.
• Cook chicken with the marinade, chicken broth and cinnamon sticks. Bring to boil, reduce heat, cover and gently simmer for 1 hour. Remove chicken from broth and set aside.
• Strain broth, and boil it on high heat about 10 minutes, until reduced to 1 3/4 to 2 cups.
• Toast almonds in the microwave for 3 minutes on high. Add powdered sugar and ground cinnamon. Set aside.
• After broth is reduced, add lemon juice and gently simmer another 10 minutes. Increase heat to medium and, stirring constantly with a wooden spoon, slowly stir in beaten eggs. Cook, stirring, until eggs are set but not dry. Most of the liquid should evaporate. About 8-10 minutes. Add salt if necessary, cool to room temperature.
• When chicken is cool, shred the meat and set aside.
• Preheat oven to 425°F.
• Unroll phyllo. Spray bottom and sides of a 14 inch deep dish pan with butter flavored spray. Arrange 6 sheets phyllo so that half the sheet covers the bottom of the pan and half extends over sides. Spray with butter flavored spray. Fold 4 sheets in half and let them air dry.
• Place shredded chicken on bottom of phyllo in pan. Cover with egg mixture then the 4 dry phyllo sheets. Sprinkle almond/sugar mixture over pastry. Cover with all but 2 remaining pastry leaves. Spraying each with butter flavored spray. Fold the overlapping leaves over the top and spray with butter flavored spray.
• Bake 20 minutes or until golden. Dust top with cinnamon and powdered sugar before serving.

BISTEEYA OR MOROCCAN CHICKEN PIE

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.