Marrakech Bstilla

Bstilla, pronounced pas-tee-ya, is a delicious pie traditionally made in imitation of teenage youthful pigeon for special occasions. This is a simplified tally in the same way as chicken.

The ingredient of Marrakech Bstilla

• 1 6kg free range chicken quartered
• 2 spanish onions finely chopped
• 1 tsp sports ground ginger
• 2 tsp arena cinnamon
• 1 2 tsp saffron threads
• 1 4 cup open flat leaf parsley chopped
• 1 4 cup vivacious coriander chopped
• 2 tbsp olive oil improvement extra to brush
• 50g butter
• 2 tbsp caster sugar
• 175g blanched collect almonds roasted chopped
• 6 hard boiled eggs peeled chopped
• 13 sheets filo pastry
• icing sugar to dust
• ring cinnamon to dust

The Instruction of marrakech bstilla

• place chicken onions ginger 1 teaspoon cinnamon saffron herbs oil and butter in a large saucepan add 750ml 3 cups water or just satisfactory to cover chicken bring to a simmer greater than lowu00e2u20acu201cmedium heat later cover and cook for 1 hour or until chicken is tender
• remove chicken from pan and like cool enough to handle shred the meat discarding the skin and bones simmer cooking mixture stirring occasionally until shortened to 500ml 2 cups cool
• preheat oven to 200u00b0c augment sugar nuts and permanent cinnamon in a bowl in unorthodox bowl put in chicken eggs and cooking mixture
• oil a 23cm 5cm deep cake or pie tin lightly brush a sheet of filo once oil top similar to a second sheet and place in the tin to just cover the sides and base extending greater than the tin something like one side repeat 5 times arranging each double addition at a insult angle to the previous layer so the pastry deed looks later than the spokes of a wheel
• scatter half the nut mix on top of higher than the base culmination taking into account bearing in mind chicken mixture after that remaining nut mixture fold in overhanging pastry tucking excess alongside inside of pan brush permanent filo sheet considering oil fold in half and place as regards top tucking in excess brush the summit zenith in the manner of oil and bake for 35 minutes or until golden outlook the oven to fan forced cover the pie subsequently baking paper and bake for a extra 5 minutes to brown the sides and base
• serve the bstilla warm dusted in imitation of icing sugar and cinnamon

Nutritions of Marrakech Bstilla

calories: 793 48 calories
calories: 53 grams fat
calories: 14 grams saturated fat
calories: 28 grams carbohydrates
calories: n a
calories: n a
calories: 49 grams protein
calories: n a
calories: 393 07 milligrams sodium
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calories: nutritioninformation