What is B'Sstilla?

b'stilla is a classic Moroccan food, traditionally made of pigeons or squab, although many European and American chefs use chicken instead. Poultry is flavored with sweet and salty spices and is closed in the layers of the dough before baking. The result is a spicy cake with a touch of complex sweets, traditionally served as part of the main food. Enterprising chefs may choose to make personal B'Stillas, but because it is a process, many prefer to produce one big cake.

For chefs who organize a Moroccan dinner, B'Sstilla is an excellent food. It can also be made with a lamb or rabbit or vegetarian ingredients to meet eating concerns. When using vegetarian mass substitutes for B'Stilla, Seitan is probably the best choice because it can be shredded in chicken consistency. Each chef also has a slightly different recipe for B'Stilla and can take several attempts to achieve the perfection of the recipe.

Start SMby onion and several finely chopped garlic cloves in vegetable oil. As the onion starts to soften, add one quarter of the cup of each ground parsley and coriander, one teaspoon of each turmeric and ginger and several saffron fibers. Add two pounds (about one kilogram) of boneless chicken or three pounds (one and a half kilograms) chicken. Cover the mixture in three cups of chicken material, bring it to a boil, and then cook for twenty minutes with the lid.

When the chicken is cooked, remove it to a separate bowl to cool down, and stir the four beaten eggs into the stock, cook the stock to reduce the chicken. After the stock volume decreased by about half, add the crushed chicken back and cook dry. Remove the mixture from the heat and set aside.

further, roast one half of the almonds, either in oil or inserting a bakery pan. Slightly crush the almonds to become robusThroughout, mix two teaspoons of cinnamon, along with one teaspoon of sugar. Add more sugar if you want a little sweeter b'stilla.

Some chefs prefer to make these parts of B'stilla the day before and keep them under cooling. In this case, when these ingredients are placed in the refrigerator, take the pylo dough package from the freezer and place it in the fridge to spread in the fridge overnight. If you build a whole b'stillla in one day, be sure to put the dough in the fridge before. In both cases, remove the Phyllo dough for about 10 minutes before you want to work with it.

with the body Phyllo pulled on the counter and melted one half of the butter in a heavy pot. Use butter to oil a large cake bowl and place a leaf of phyllo in a bowl. After his pan, brush the dough with butter and make sure SEUGH also before adding another sheet and the same. After layering six to seven leaves, pour the chicken mixture, spread it to be even, and sprinkle the sweet almonds at the top.Furthermore, fold the overhanging dough and spread several other leaves and butter on top. After six or seven leaves have been layered to the top, shoot the upper part of the egg for a glossy surface and sprinkle with cinnamon and powder sugar as well as desired. Bake at 400 degrees of Fahrenheit (204 degrees Celsius) for about 30 minutes until B'stilla is golden brown. Allow the chicken cake to cool before serving, usually directly from the cake.