How to Make Moroccan Bisteeya

Bisteeya (also Bistilla, Pastilla and B'steeya) is a savory phyllo pie introduced in the 15th century by the Andulusians and perfected by the Moroccans. It is commonly stuffed with shredded chicken, dried fruit, almonds, herbs and spices and is a dish often reserved for weddings, holidays and special events due its complex preparation.

While there are several steps involved in arranging the phyllo for bisteeya, once you get the hang of it, it's actually quite straightforward and you will quickly become adept at preparing this memorable dish. I guarantee that anyone you serve it to will appreciate your efforts and rave about the meal.

Difficulty: Moderate

Instructions

Things You'll Need:

• 20 large sheets of phyllo (approximately)
• 3 egg yolks for the wash
• clarified butter for the wash
• powdered sugar
• ground cinnamon
• 5 hard boiled eggs, sliced in half
• 3 pounds chicken pieces, such as breast and thighs, bone in, skin attached
• 1 pound white onions, sliced thinly
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 cinnamon sticks
• 3 whole cloves
• 1 quart (4 cups) chicken stock
• salt, to taste
• 1 cup chopped parsley
• 1 cup chopped cilantro
• 1/2 cup golden raisins
• 1/2 cup blanched, toasted sliced almonds
• spring form pan
• pastry brush

1. 

   For the filling
   1. Combine chicken pieces, onions, garlic, ginger, cinnamon, cloves, salt and enough chicken stock to completely cover the ingredients in a large, heavy gauge pot. Bring to a boil, reduce heat, partially cover and simmer gently for approximately two hours; enough time to thoroughly infuse the flavors.
   2. Remove the chicken and reserve. Throw out the cinnamon sticks and cloves. Add the parsley, cilantro and raisins to the onion mixture and bring to a boil. Continue to boil until almost all of the liquid has evaporated and what remains is a thick, almost paste-like consistency. Be sure to monitor the mixture during this process, stirring frequently to prevent scorching. Remove from heat, stir in the almonds and reserve.
   3. Remove the skin and bones from the chicken pieces and tear the meat into thin shreds. Reserve.

2. 

   Pre-heat the oven to 375 degrees. Using a 9 or 10 inch spring form pan, lay it atop the rectangular phyllo pieces and use it as a guide to cut the phyllo with a sharp knife into circles that match the diameter of the pan.

3. 

   Brush the bottom of the spring form pan lightly with clarified butter. Place six phyllo circles over the sides of the pan so that half the side drapes over the external portion of the pan. Brush with clarified butter. Cover the phyllo not in use with a damp towel.

4. 

   Place two phyllo circles at the bottom of the pan.

5. 

   Fill the bisteeya by first adding the layer of shredded chicken. Next, spread the onion-herb mixture on top of the chicken and for the third and final layer, lay down the hard boiled eggs in concentric rings, with the yolks facing up.

6. 

   Cover the eggs with two more sheets of phyllo.

7. 

   Fold the overhanging sides over the stuffing.

8. 

   Brush with clarified butter.

9. 

   Remove the side of the spring-form pan and lay out six more phyllo circles on top of the bisteeya, with the sides overhanging onto the work surface. Brush with clarified butter.

10. Lay a phyllo circle on top for a clean finish.

11. 

    Carefully tuck the overhanging sides of phyllo under the pie. Be gentle so as not to tear the phyllo. Don't worry about getting them completely aligned beneath the pie since there is already another layer there to hold the stuffing and because this is not the presentation side of your bisteeya.

12. 

    Brush generously with the egg yolk wash. At this point you can add the spring-form ring back around the bisteeya but I prefer to leave the sides untouched and bake it as is. In order to make it easy to slide in and out of the oven, you can set the spring-firm disc atop a cookie sheet and bake it this way.

13. Bake at 375 degrees for twenty minute. Reduce oven temperature to 300 degrees, remove the bisteeya from the oven, place an oven-safe sheet brushed lightly with clarified butter (such as a cookie sheet) on top of the bisteeya and carefully invert it in order to allow the bottom of the bisteeya to brown. Place the bisteeya back into the oven and bake for an additional 15 minutes.

14. 

    Remove from the oven, invert it back onto a presentation platter or plate. Sprinkle the bisteeya with sifted powdered sugar and then sprinkle with cinnamon. If you would like to create a design on top of the bisteeya, sprinkle the cinnamon through a stencil.

15. Slice into sections as you would a pie and serve.

Tips & Warnings

• Water can be used as a substitute for the chicken stock.
• Chopped apricots or another dried fruit of preference can be used in place of the raisins.
• Two keys are required to make your bisteeya a masterpiece. The first is to cook the stuffing for as many hours as time will allow so as to infuse everything with complex hints of spices and aromatics. The second is to keep the phyllo not in use covered with a damp dish towel as it dries out very quickly. Throughout the process, brush the phyllo layers you are using with a generous wash of clarified butter and once the pie is fully constructed, wash it in a heavy layer of egg yolk which will give it a golden brown exterior as it bakes. I always include sliced hard boiled eggs in my bisteeya as they add another layer of texture and flavor and also pair well with the chicken, onions and herbs. Finally, while it might seem strange to finish your bisteeya with powdered sugar and cinnamon, do so generously as the sweetness plays well with the savory bits, pairs perfectly with the flakiness of the phyllo and marries the savory-sweet combination that is the essence of Moroccan cuisine.

[eddybles]

on 5/29/2008 An article relating to this recipe with more information about Moroccan cuisine can be found on my website at http://www.eddybles.com/moroccan-bisteeya-recipe/