Moroccan Turkey Phyllo Pie Recipes

MOROCCAN TURKEY PHYLLO PIE

Steps:

• Preheat oven to 375°F.
• In a large skillet heat 2 Tbsp of olive oil over medium high heat. Sauté the onions until soft, about 5 minutes. Add the garlic, chile, Moroccan spice blend, lemon zest and turkey meat and cook for 2 minutes. Stir in the prunes, olives, stock, lemon juice and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove lid and simmer for 5 more minutes, or until liquid has almost evaporated. Let cool completely. Meanwhile, pulse icing sugar, cinnamon and almonds in food processor until coarsely chopped.
• Brush a 10-inch pie dish with some olive oil.
• On a work surface, arrange a sheet of phyllo (keep remaining phyllo under damp tea towel). Brush phyllo with olive oil and lay in the middle of pie dish allowing excess phyllo to hang over edge. Repeat with 4 more sheets of phyllo.
• Stir beaten egg and coriander into turkey mixture and spoon into prepared pie dish. Fold the phyllo pieces that are hanging over the edge of the pie dish, one at a time into middle of pie, sprinkling some of the almond mixture between each layer.
• Brush 1 sheet of phyllo with olive oil and place on top of pie, tucking in any overhang. Repeat with remaining phyllo and almond mixture. (Do these one by one, not stacked together, to achieve a light, blossomy top.)
• Bake for 20 minutes until top is browned and crisp. Let stand for 5 minutes before cutting into wedges

GROUND TURKEY PHYLLO PIES

Steps:

• Sauté garlic in a couple tsp olive oil on low heat. Mix ground turkey with Worcestershire sauce, salt, pepper, spinach and 1/4 of the feta cheese. Mix to incorporate.
• Add the meat mixture to garlic and cook; add the olives 1 minute before removing meat from heat.
• Allow to cool.
• Chop the artichoke hearts; add to cooled mixture along with remaining feta.
• Cut phyllo pastry in to wide strips depending on desired size (Keep under moistened towel while working).
• Combine melted butter and EVOO.
• Add some paprika for color if desired.
• Brush phyllo with butter/olive oil and keep layering till 4 or 5 sheets.
• Spoon in mixture and fold phyllo in triangle flag fold.
• Place face down on baking sheet.
• Sprinkle with Some Zattar or Adonis seasoning or some sesame seeds.
• Bake @375 15-20 minutes.

TURKEY B'STILLA

Steps:

• Make almond sugar:
• In a food processor finely grind together almonds, sugar, and cinnamon.
• Make filling:
• Mince garlic. Chop cilantro and mint. Chop enough onion to measure 1 1/2 cups.
• In a large saucepan bring broth to a boil and remove pan from heat. Stir in saffron and steep 10 minutes. Add turkey and simmer mixture, stirring and breaking up lumps, 2 minutes, or until meat is just cooked through. In a large sieve set over a bowl drain turkey mixture and return drained cooking liquid to pan. Transfer turkey mixture to a large bowl. Boil cooking liquid until reduced to about 3/4 cup, about 10 minutes. Transfer 1/4 cup liquid to a small bowl and reserve. Reduce heat to moderate and add whites in a stream to liquid remaining in pan, whisking. Cook mixture, whisking, until whites are opaque, about 2 minutes. Add egg mixture to turkey mixture and stir until combined. In a non-stick skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add ras el hanout, flour, gingerroot, and garlic and cook, stirring constantly, 1 minute. Add reserved cooking liquid and boil, stirring and scraping up brown bits, 1 minute. Add mixture to turkey with raisins, lemon juice, cilantro, and mint, stirring until combined well. Cool filling completely. Filling may be made 1 day ahead and chilled, covered.
• Preheat oven to 350°F.
• Stack phyllo sheets on a work surface and cover stack with overlapping sheets of plastic wrap and then a dampened kitchen towel. Working quickly (phyllo dries out easily), arrange 1 phyllo sheet in a 9-inch glass pie plate, letting edges hang over. Sprinkle bottom with 2 teaspoons almond sugar and 1 tablespoon bread crumbs. Repeat layering 2 more times, arranging each phyllo sheet in a different position to create an even overhang all around. Top with remaining phyllo sheet and spoon filling evenly into shell. Sprinkle filling with 2 teaspoons almond sugar and carefully fold overhanging phyllo over top of filling to enclose it completely (phyllo will be very brittle; don't worry if it breaks). Sprinkle remaining almond sugar over top. Bake pie in lower third of oven 25 minutes (top will be golden brown in places).
• Dust pie with confectioners' sugar and cinnamon and serve immediately.

SAVOURY MOROCCAN PIE

Steps:

• About 2 hours before starting, remove the phyllo from the freezer but keep tightly covered.
• Salt and pepper the chicken.
• Brown in its own juices in a heavy skillet.
• Remove to a plate.
• Add the onions and parsley to the skillet.
• Sauté in 2 tbsp vegetable oil or margarine until golden, stirring frequently.
• Return chicken to the skillet and add coriander, turmeric, 1 teaspoon cinnamon, ginger, saffron in water, allspice, and 2 cups water or more if you think it is needed.
• Bring to a slow boil.
• Cover and simmer about 45 minutes, or until the chicken is done.
• Meanwhile, sauté the almonds in 4 tbsp oil until brown.
• Remove to dry on paper towels.
• When cool and dry, chop coarsely and combine with the sugar and the remaining 1/4 teaspoon cinnamon.
• If you are going to cook the pastilla immediately, preheat oven to 375°F.
• When chicken is done, remove from pot and let cool.
• If you wish, skim off some of the fat from the sauce and leave sauce over small flame to reduce the stock to about 1 1/2 cups.
• When the chicken is cool, debone it and, using your fingers, break it into small chunks, about 1/4 inch each.
• Place on a plate.
• When the sauce is reduced, slowly add the beaten eggs and stir for a minute or two until eggs become custard like.
• Do not let the sauce become too dry.
• You can assemble the pie several ways, using either a round quiche pan or a 9x13-inch dish.
• Brush oil on the bottom of either pan you use.
• For the rectangular method, place 1 phyllo sheet in the pan and brush with oil.
• Repeat with 5 more sheets.
• Over them, spread 1/2 the nuts, 1/2 the egg mixture, all the chicken the remaining egg mixture, and the remaining nuts.
• Cover with 5-6 sheets of phyllo, again brushing with oil each time.
• Fold over any loose ends and brush the tops with oil.
• Take a last leaf of phyllo, fold under so that it neatly covers the pie, and brush with oil. (You can also layer the phyllo between the different foods).
• For the circular method, place one sheet of phyllo in the middle of the quiche pan.
• Brush with oil and then repeat with 5 more phyllo sheets, moving the pan a bit so that the phyllo fans the entire pan.
• Fold 2 pieces of phyllo and place in center.
• In a circle 9 inches in diameter, sprinkle 1/2 the almonds on top, then 1/2 the egg mixture, all the chicken, the remaining egg mixture and finally the remaining almonds.
• Cover with the extended edges of the 6 phyllo sheets, brushing the edges first.
• Seal down, then place 2 more sheets of phyllo on top.
• Fold over and seal underneath, so that an enclosed circular crust is formed.
• Bake the pie 30-45 minutes, until top is evenly browned.
• When ready to serve, sprinkle the top with confectioners' sugar and cinnamon, almonds, or both, in crisscross fashion over the entire pastilla.
• If preparing in advance, make up the pie, then layer with aluminum foil and freeze.
• Remove a few hours before cooking and cook as normal.
• You may need to bake it a bit longer.