EATING FEZ v2.0
September 22nd, 2008Fine, fine – be that way! Yes, to answer your persistent questioning, there is a recipe for Pastilla courtesy of Chris. And knowing him and his wife they’ve likely made it at home more than once. But have the rest of us ever been invited over to try it – NO!
I digress. Make notes – have fun.
Pastilla – also called bisteeya – is a delectable multi-layered pie. Although usually made with pigeon (African pigeon is different than its North American cousin), this specialty of Fez also works well with chicken. Pastilla is both savoury and sweet and is wrapped in deliciously thin filo pastry. Not a quick dish to prepare, but well worth the effort.
Pastilla
Sauce/Chicken
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2 tbsp oil
1 1/2 lbs grated onion
1 chicken (approx. 3 lbs) cut into pieces
Salt and pepper to taste
4 tsp ground cinnamon
1 bunch parsley
1 bunch coriander (cilantro)
1 tsp. sugar
6 eggs, lightly beaten
Almond Purée
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1 2/3 cup peeled almonds
2-3 tbsp sugar
1 tbsp cinnamon
2-3 tsp rose or orange blossom water
Pastry
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2 tbsp melted butter
1 lb package, frozen filo pastry
Decoration
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3 tsp confectioners sugar
3 tsp cinnamon
2 tbsp Grand Marnier (optional)
Preparing Sauce/Chicken
In a large saucepan, heat oil over medium heat. Add onion and cook until transparent. Add chicken, salt, pepper and cinnamon. Cook approximately 1 hour, turning pieces occasionally. Add parsley and coriander. Cook another 30 minutes, or until meat falls easily off the bone. Remove chicken and set aside. Strain broth, reserving liquid, and return onion, parsley and coriander to the pan, adding back 1 tbsp of liquid. Beat eggs with sugar and add to pan, stirring gently and cooking until ingredients reach the thickness of a purée. Set aside. De-bone and finely shred chicken.
Preparing Almond Purée
Roast the almonds in a lightly oiled pan until brown. Process with cinnamon, sugar and rosewater (or orange blossom water) in blender until fine and moist, but not sticky.
Assembling Pastilla
Grease a 9 inch baking dish with melted butter. Brush 4 rectangular sheets of filo with butter and place in the dish, overlapping layers at angles, like a star. Add a thin layer of chicken followed by the egg and onion sauce, then the almond purée. Cover with 4 more filo sheets, folding edges under. Add another layer of chicken, egg and almond, cover with 4 more filo sheets (in the shape of a star) and continue layering until all the fillings are used up. Brush top with Grand Marnier. Bake in 350ºF oven until pastry is golden brown. Remove from oven, brush again with Grand Marnier and decorate top with a grid of cinnamon and confectioners sugar. Serve immediately.
[CFJ]
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