Bisteeya is a Morrocan pie dating back hundreds of years. It is traditionally made with pigeon. Pigeons being hard to find, it is now commonly made with chicken. This particular version is a free-form pie baked on a pizza pan. You can also make this in a casserole dish, but reduce the number of filo sheets used: 3 on the bottom and 5 on top.
Provided by Lori Loucas @jostlori
Categories Savory Pies
Number Of Ingredients 19
Steps:
- Melt 2 tablespoons of the butter in a large skillet. Add the onions and cook for 5 minutes, or until transluscent. Scrape the onions onto a plate and set aside. Season the chicken with salt and pepper, then add the chicken to the pan, skin side down. Brown on both sides, about 10-12 minutes.
- Add the onions back to the pan, along with the garlic, ginger, turmeric and saffron. Saute for about a minute. then add the chicken broth. Cover and simmer for 30 minutes, or till the chicken is cooked through. Remove chicken from the pan and let cool.
- Preheat oven to 350F. Grease a 12 inch pizza pan
- While chicken cools, reduce the cooking liquid by half, over medium heat. Whisk the eggs in a small bowl, then pour the eggs in a steady stream into the warm liquid, stirring constantly. Keep stirring until the reach the consistency of soft scrambled eggs, about 3 minutes. Remove from heat and transfer the eggs to a bowl.
- When chicken is cool enough to handle, remove the skin and bones, and shred the chicken. Add to the bowl with the eggs.
- Place the almonds in a spice grinder or small food processor with the powdered sugar and cinnamon. Process until until they resemble coarse crumbs. Don't let it turn into a paste. Add the almond mixture to the chicken mixture. Add the orange flower water, lemon zest, parsley and cilantro. Taste and adjust salt & pepper if needed.
- Melt the remaining butter. Open the package of filo and drape a damp kitchen towel over it to keep it from drying out while you work. Place a sheet of filo on the pizza tray and brush with melted butter. Place another sheet on top in a pinwheel effect, and brush with butter. Continue layering and buttering until you have used 8 sheets. Place the chicken mixture on top. Fold the overlapping filo up over the top of the filling.
- Place a sheet of filo over the top and brush with butter. Continue to layer and butter in the same pinwheel manner as the bottom crust until you have used 8 sheets. Tuck the overhanging edges over and under the sides to make a nice neat packet. Brush the top liberally with butter.
- Bake the Basteeya for 35-45 minutes until cooked through and golden. Right before serving, dust liberally with additional powdered sugar mixed with a generous pinch of cinnamon.
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