Saturday, January 26, 2008

Bisteeya: Moroccan Pastry


MoroccanPastry
Originally uploaded by buckyreed
2 tablespoons confectioner's sugar
1/4 teaspoon ground cinnamon
1 can condensed chicken broth (or vegetable broth)
1/2 cup water
1 cinnamon stick
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/2 cup chopped onion
1/3 cup chopped parsley
1 large clove garlic, minced
4 whole chicken breasts, chunked (or tofu)
2 tablespoons lemon juice
5 eggs, lightly beaten
16 filo pastry sheets
1/2 cup melted butter

Combine sugar and ground cinnamon. Set this aside.

In large heavy pan, combine chicken broth, water, cinnamon stick, ginger, turmeric, onion, parsley and garlic; add chicken. Bring to boil; reduce heat. Cover; simmer 10 minutes or until done. Remove chicken from broth. Reduce broth to 1 1/2 cups; add lemon juice. Remove cinnamon stick. Gradually pour eggs into broth, stirring gently until eggs are set; chill.

In buttered 12" round baking pan arrange 4 filo sheets and brush each with butter. Top with 4 more filo sheets allowing 1/2 of each sheet to extend beyond the edge of the pan in a star. Brush each sheet with butter. Arrange chicken over filo sheets and spoon broth/egg mixture over chicken. Sprinkle with sugar/cinnamon mixture. Cover with 4 more filo sheets and brush each with butter. Fold extended sheets over top and brush again with butter. Arrange remaining 4 sheets over top and brush each with butter. Tuck in ends; brush with butter.

Bake at 425 degrees for 10 minutes and turn upside down on a large buttered baking sheet. Bake 15 minutes more or until done. Turn upside down on a serving platter then dust with additional sugar and cinnamon.