Friday, May 22, 2009

Moroccan Bistilla appetizers

In Morocco, Bastilla is traditionally made with pigeon, but I use ground Turkey
Ingredients:1lb ground turkey
onion, chopped
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
black pepper
1 whole
cinnamon stick
1 cup
chopped cilantro
1/2 pound
1/2 cup
2 tablespoons
2 large sheets
phyllo pastry dough
1/4 cup melted

Sautee the onions and ground turkey in butter

Cook eggs, along with 1/4 - 1/3 cup reserved cooking liquid from turkeyin a large skille tuntil soft scrambled, do not overcook the eggs. Mix cooked eggs with turkey until well combined.

Process almonds, sugar and cinnamon in a food processor until almonds are crushed.

Mix all the ingredients together

The above steps can be done ahead of time, if desired. refrigerate ingredients until ready to cook.

phyllo dough can be a little tricky to work with. For best results, thaw completely. It's important to keep the dough you are going to work with wrapped in a slightly damp kitchen towel, as the dough dries out very quickly and becomes fragile and breaks apart.

Work quickly and cut filo into halfs, brush with melted butter

Take a heaping table spoon of turkey mix and place in center on filo halves. Roll on the diagonal until you have triangles and wrap any filo under.

Brush each with melted buter and bake at 375 until golden

RIght before serving , sprinkle with Confectioners sugar and ground cinnamon

1 comment:

  1. Oops I forgot to add that you sprinkle confectioners sugar and cinnamon on them right before serving