Bisteeya Recipes

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 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.

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.

MINI CHICKEN B'STEEYAS

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl. Set aside.
• Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric, and 1/2 teaspoon cinnamon; cook, stirring constantly, until fragrant, about 1 minute.
• Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins if desired. Season with salt and pepper; let cool.
• In a food processor, pulse almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
• On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
• Working with 1 rectangle at a time, place 1 tablespoon chicken mixture 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make 54 rolls total. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
• Freeze (uncovered) until firm, about 1 hour. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
• To serve, preheat oven to 425 degrees. Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.

ROYAL CAKE BISTEEYA

Steps:

• Pour the stock into a small saucepan and reduce over medium heat until it reaches a saucelike consistency. Season to taste. Keep warm.
• Preheat the oven to 325 degrees; line a baking sheet with Silpat or parchment paper. Combine the sugar, cardamom, cinnamon and salt.
• Brush one of the half sheets of phyllo with the butter. Sprinkle liberally with the sugar mixture. Repeat this process with the remaining phyllo. On the last piece of phyllo, spread only with butter. Cover the phyllo with a piece of parchment paper and gently roll with a rolling pin to press out any air bubbles.
• Cut the phyllo into rectangles measuring 2 inches by 3½ inches. Cover rectangles with another Silpat mat or piece of parchment paper. Top with another baking sheet. Bake the rectangles for 12 minutes. Rotate the pan 180 degrees and bake another 10 minutes, or until golden. Remove from the oven and cool completely.
• Preheat the oven to 300 degrees; line a baking sheet with parchment paper and butter the top. Sift the powdered sugar, cardamom and cinnamon into a medium mixing bowl. Add 1 tablespoon water and mix well. Add 2 more tablespoons water and the egg white and whisk to combine well. Fold in the ground almonds.
• Spread in a rectangle, 8 inches by 3½ inches, on the parchment paper. Bake for 15 minutes, turning the pan halfway through. Let cool before removing from the pan. Cut into 4 rectangles measuring 2 inches by 3½ inches.
• A day in advance, season the chicken breasts with salt and dust with the ras el hanout. Place on a baking rack set over a sheet pan and refrigerate overnight.
• Preheat the oven to 400 degrees. Heat the oil in a sauté pan over medium-high heat. Add the chicken, skin side down. Sear until golden and flip. Transfer to the oven and roast until the breasts are cooked through, about 20 minutes. Let rest 15 minutes.
• Carve the breasts off the bone and season the inside of the carved side. Thinly slice the breasts crosswise so that the pieces can fit neatly on the almond cake.
• Heat the oil in a large sauté pan over medium heat. Add the shallots and sauté for about 2 minutes. Add the garlic and cook for another minute. Add the kale and season with salt. Cook until tender, about 10 minutes. When done, transfer to a bowl and let drain. Adjust the seasoning and add the lemon and maras pepper.