Moroccan:  B'stilla

Instructions

1. In a large pot, combine the chicken or pigeon meat, onion, ginger, cinnamon, turmeric, cumin, black pepper, and saffron. Add enough water to cover the meat by 2 inches. Bring to a boil, then reduce the heat and simmer until the meat is tender, about 45 minutes.

2. Remove the meat from the pot and shred it. Reserve the cooking liquid.

3. In a large skillet, melt the butter or ghee over medium heat. Add the shredded meat, almonds, pistachios, cilantro, parsley, mint, coriander, and dill. Cook for 5 minutes, or until the mixture is heated through.

4. Preheat the oven to 350°F (175°C).

5. To assemble the b'stilla, lay a sheet of phyllo dough on a clean work surface. Brush it with melted butter or ghee, then add another sheet of phyllo on top. Repeat this process until you have used about half of the phyllo sheets.

6. Spread the meat mixture over the phyllo, leaving a 2-inch border around the edges. Fold the edges of the phyllo over the meat to create a rectangular shape.

7. Repeat the layering process with the remaining phyllo sheets, brushing each sheet with butter or ghee as you go.

8. Carefully transfer the b'stilla to a baking sheet, then bake for 25-30 minutes, or until the phyllo is golden brown and crisp.

9. Remove the b'stilla from the oven and let it cool for a few minutes before slicing. Dust with powdered sugar and cinnamon before serving.
   
   
   

Nutrition information per serving 

Calories: 565;
Total Fat: 38g;
Saturated Fat: 13g;
Cholesterol: 175mg;
Sodium: 447mg;
Total Carbohydrates: 25g;
Dietary Fiber: 2g;
Protein: 27g