B'Stilla

[Mrs. Forgetful 2]

Well I made Moroccan B'Stilla last Saturday night for a bunch of Moroccans. I waited to hear them tell me that it was all wrong and that it wasn't like real Moroccan B'Stilla. But to my surprise, they all told me it was just like their moms made. But I didn't have enough cinnamon on the top. Also that I should have fried the almonds first, but they said they loved it and that I should make it agian. I think I am going to like this whole learning to cook new foods. I even altered the recipe! Instead of chicken I used cornish hens. Not that big of deal, but it wasn't dry and was a little sweeter than chicken. So, if you really want to suprise your company with a good meal I recomend this.

http://www.moroccousa.com/health/showrecipe.cfm?id=125

Enjoy!

[Jenn! 918]

I'll have to try to cornish hens. My attempt at B'stilla came out way too dry. It's also possible that I didn't use enough of the juices. Thanks for the tip!

[sarah and hicham 3]

Does anyone have a recipe for Bstilla with fish or chicken but that isn't sweet?

Thanksssss,

Sarah

[UmmSqueakster 54]

That looks delicious, but has too many ingrediants for me I'm used to mac'n'cheese hot dish (mac n cheese + some vegetable + some meat) or hummos (tahina, chickpeas, lemon, garlic). All these ingredients are so intimidating

mmm, i'm so hungery now.

[iceyspots 0]

Does anyone have a recipe for Bstilla with fish or chicken but that isn't sweet?

Thanksssss,

Sarah

Whreres my slice of the cumin and paprika garlic iced bundt cake ?

[Mrs. Forgetful 2]

Does anyone have a recipe for Bstilla with fish or chicken but that isn't sweet?

Thanksssss,

Sarah

I have never heard of fish b'stilla yet alone one that wasn't sweet. If you do find one, let me know too! I would love to try it. Especially the fish B'stilla. I could probably experiment with a fish b'stilla. That might be fun!

[sarah and hicham 3]

Icey just sit tight I'm wipping up another batch of paprika and cumin bundt cake with EXTRA garlic frosting. Let me know if you want the recipe.

Hicham doesn't like sweet bstilla so I am trying to find a recipe for some that is savory. He says fish bstilla is not sweet and that's how he likes it!

Sarah

[Mrs. Forgetful 2]

Hicham doesn't like sweet bstilla so I am trying to find a recipe for some that is savory. He says fish bstilla is not sweet and that's how he likes it!

Sarah

Well that sounds good. My husband, Adil, doesn't like sweet and salty things together. I am surprised that he likes B'stilla. I'll keep my eyes and ears open for the fish B'stilla.

[Bosco 1]

Paula Wolfert has a recipe for a Tetuan style bisteeya.

She says "In the North the people prefer the dish more tart than sweet."

The recipe still uses chicken but I am sure you can substitute. I will scan it a little later.

also found this http://www.paula-wolfert.com/recipes/bisteeya.html

[sarah and hicham 3]

Thanks Bosco!! That would be great.

How about any of these:

moroccan crepes the ones without the holes in them msammane.

any good couscous recipes?

Thanks guys!!!

Sarah

[tnh9479 1]

I so totally suggest you all go invest in Paula Wolfert's Moroccan cookbook. It is awesome! I made the pastilla from there and my husband said it was just like home (only it took me 3 hours to make it...start to finish).

Something interesting my husband told me...his family and friends rarely (if ever) make it at home because it is so time consuming and can be difficult (especially if you are to make werka). He said they go out and buy it from a local business. He was so impressed I could make it.

Twila

P.S. I have searched for a really good shrimp pils-pils recipe. If anyone has one, send it my way! I had it from one restaurant in Essaouira and it was to die for. It is more a Spanish recipe (from what I could gather) and I tried one version. It just wasn't quite what either one of us remember.

[sarah and hicham 3]

What are naimes?

hicham keeps saying they eat those for Ramadan and that they have chinese noodles?

I have never seen them so if anyone can descrobe them or tell me what they are that would be lovely I'd like to try to make some thanks,

Sarah

[MrsAmera 41]

I have a recipe for "seafood bastilla" possibly the same as you're looking for with the chinese noodles - so here goes!

1 x 3oz packages of Chinese celophane noodles

2tbsp. dried Chinese black fungus, reconstituted in water (you don't have to add this!)

2tbsp. vegetable oil

3 cloves garlic finely chopped

4oz small firm champignon mushrooms sliced

1 med. squid cleaned and cut into squares (I don't add this either)

8 oz. fresh shrimp, cut into smaller pieces

8 oz white fish fillet cut into small pieces

1 tsp. salt

1 tsp ground ginger

large pinch of saffron

large pinch black pepper

juice of 1/2 lemon

1/4 c chopped cilantro leaves

1/4 c chopped flat leaf parsley

1/2 package of filo pastry (or 10 sheets ouarqa if you're really good at it lol)

1 egg yolk

Soak cellophane noodles in hot water for 10 minutes until they have softened (not boiling).

Drain and cut into short lengths - drain the black fungus (if you used it) and chop it into pieces.

In a large frying pan heat the oil with garlic, as soon as garlic starts to soften, add mushrooms and saute until they render juices and begin to brown. Add the fish fillet, squid and shrimp. Saute until cooked through. Off the heat, add the noodles, fungus, salt, spices, lemon juice, cilantro, parsley and stir well to combine. Transfer to a colander and allow to drain and cool. (I pop it in the fridge until it's cool).

Brush a round tray with vegetable oil and spread out 4 sheets of pastry, alling them to overlap and hang over the edge of the tray. Place another sheet on top (if using filo dough lightly brush each sheet with veggie oil as you go). Pile seafood mixture in the middle of the pastry sheets and cover with the remaining sheets, tucking the edges under to form a round pie shape.

Brush the top of th epie with beaten egg yolk and bake at 350F unitl golden brown.

You could also omit the egg yolk glaze and fry the pastry in a heavy frying pan until golden brown. Serve hot.

There ya go ladies It makes me want to go whip some up tonight!

[Bosco 1]

Northern Style Bisteeya recipe

scan.pdf

[browneyez40 0]

Does anyone have a recipe for Bstilla with fish or chicken but that isn't sweet?

Thanksssss,

Sarah

I have never heard of fish b'stilla yet alone one that wasn't sweet. If you do find one, let me know too! I would love to try it. Especially the fish B'stilla. I could probably experiment with a fish b'stilla. That might be fun!

I found this in Cooking at the Kasbah.

B'stila B'hoot

Seafood B'stila with Tomato-Chermoula Sauce

Fillings:

2 tablespoons olive oil

2 onions, diced

1 garlic clove, minced

2 tomatoes, seeded and diced

2 teaspoons sweet Hungarian Paprika

2 teaspoons of ground cumin

15 green olives, pitted, drained and finely chopped

3 tablespoons fresh lemon juice

3 four-ounce boned firm white fish fillets, cut into 1-inch pieces

3/4 teaspoon salt

2 tablespoons minced fresh cilantro

3 tablespoons minced fresh flat leaf parsley

1/8 teaspoon cayenne pepper (optional)

Tomato-Chermoula Sauce

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon cumin

2 teaspoons sweet Hungarian pepper

5 tomatoes, peeled, seeded and chopped

1/4 teaspoon sugar

3 tablespoons minced fresh flat leaf parsley

2 tablespoons minced fresh cilantro sprigs

1/2 teaspoon salt

8 sheets of phyllo dough, thawed

1/2 cup (1 stick) butter, melted

To make filling: In a large skillet over medium-high height, heat the olive oil and cook the onions and garlic, stirring occasionally, until the onions are tender, 5 to 6 mins. add the tomatoes, paprika, cumin, iloves and lemon juice. Cook stirring for 1 min. Add the fish and cook, stirring unti it begins to flake, 6 to 8 mins. Remove from head and shred the fish. Combine it with salt, cilantro, parsley, and cayenne if using. Set aside to cool.

To make sauce: In a medium saucepan over medium heat, cook and stir the olive oil, garlic, cumin, and paprika til fragrant 2 to 3 mins. Add tomatoes, sugar, parsley, and cilantro. Cook, stirring occassionally, until the sauce thickens slightly 8 to 10 mins. Season with salt. Set aside and keep warm.

Prehead the oven 425 degrees F. Remove 8 sheets from the package of phyllo and rewrap remaing phyllo. Refrig for another use.

Set the 8 stacked sheets on a work surface. Using sharp knife with 12 inch pizza pan as a template, cut through the stack of phyllo sheets. Discard scraps. With pastry brush paint ht epizza pan with a little melted butter.

Layer 4 round phyllo leaves on the pan, brush each one lightly with butter. Spread the seafood mixeture evenly over the fourth leaf, leaveing 1 1/2 inch border of phyllo. Fold over the edges to partially cover the filling. Layer and butter the remaining 4 leaves of phyllo over the seafood and tuck them under the b'stila as you would a bedsheet.

Bake B'stila until golden brown 20 to 25 mins. Cut b'stila in wedges and serve immediately with the warm suace on the side.

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This sounds kind of complex but it also sounds delicious.