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6
Jan, 2020
Moroccan B'stilla

Moroccan B’stilla

Moroccan B'stilla

Moroccan B'stilla

B’stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It’s an indispensable menu item on festive occasions like weddings. 

Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or the Chicken Olives Tagine recipe.

The B'stilla Culinary Spice Kit includes the following spices:

Ginger, black pepper, cinnamon, turmeric, saffron

Variations

▪ Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
▪ Alternative simple stew version: 

Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.

Discover New Flavors Every Month
Moroccan B'stilla
Moroccan B'stilla

B’stilla

SpiceBreeze
B'stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It's an indispensable menu item for festive occasions like weddings. Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or a different tagine recipe (see notes).
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hands-on time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
  • 3 eggs whisked

Fresh Produce

  • 1 large onion finely chopped
  • 2 tbsp chopped parsley

Dairy

  • 2-4 tbsp butter

Packaged Goods/Staples

  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar[1]
  • 8 oz phyllo filo dough (18 sheets)

B'stilla Culinary Spice Kit

  • ginger, black pepper, cinnamon, turmeric, saffron

Optional Garnish

  • powdered sugar & cinnamon
  • whole almonds

Instructions
 

Filling #1 Almond Sugar

  • Mix almonds with sugar[1]. Set aside.

Filling #2 Sauce

  • In a POT, melt 2 tbsp butter over medium heat.
  • Add onions and fry until translucent.
  • Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes.
  • Add 1 cup of water. Cook for about 20 minutes until the chicken is tender.
  • Take the chicken out. > Next see Filling #3.
  • Continue to cook the sauce uncovered over medium-low heat until no liquid is left.
  • Stir in eggs and cook for about 2 minutes.
  • Adjust salt & pepper to taste. Turn the heat off.

Filling #3 Meat

  • Use the chicken cooked in the step for Filling #2.
  • Let the chicken cool, then shred it.

Assembly

  • Cover a 9-inch PIE DISH with overlapping phyllo sheets and about 5 inches hanging over the edges of the dish.
  • Add layers of the fillings in this order: #2 (sauce), #3 (meat), #1 (almond-sugar).
  • Cover with the overlapping phyllo sheets.
  • Spread a thin layer of butter on top.

Bake

  • Preheat OVEN to 350°F.
  • Bake B’stilla for 30-40 minutes.
  • Let it cool a bit.

Serve

  • Optionally, add garnish.

Enjoy!

    Notes

    [1] Recommended: Substitute sugar with 1/3 cup soft dried prunes or apricots, finely chopped.
    Alternative simple stew version
    Follow only the step under Fillings #2 until the chicken is tender.
    Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.
    Alternatively
    Use the B’stilla spices for a different tagine recipe:
    Tagine with prunes
    Tagine with olives
    29
    Oct, 2018
    Indian Saag Paneer

    Indian Saag Paneer

    Saag Paneer

    Indian Saag Paneer

    This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible as you can use and combine any green leaves you like. 

    Paneer is an Indian fresh cheese similar to unsalted cottage cheese. It melts not easily. We included in this recipe plenty of options for an even delicious dish if you can’t find paneer.

    Variations
    • Substitute paneer with tofu, feta, garbanzo beans (drained can), or cottage cheese, and/or serve it over boiled potatoes.
    • If you don’t have a food processor, chopped the leaves finely. Or use baby leaves and use them whole for more texture.
    The Saag Paneer Culinary Spice Kit includes the following spices:

    Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

    Discover New Flavors Every Month
    Indian Saag Paneer
    Saag Paneer

    Indian Saag Paneer

    SpiceBreeze
    This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible. You can use and combine any green leaves you like. Paneer is an Indian fresh cheese that doesn’t melt easily. Its taste is similar to unsalted cottage cheese. We included in this recipe plenty of options to substitute paneer for an even delicious dish. 
     
    Share Pin Print
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 3

    Ingredients
      

    • 18 oz baby leaves from kale, spinach, chard, and/ or collard greens*
    • 12 oz paneer or halloumi cut into 1/2 inch cubes
    • 1 onion finely chopped or grated
    • butter or vegetable oil or ghee
    • salt & pepper

    Saag Paneer Culinary Spice Kit

    • Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

    Optional

    • 1-2 green chilies chopped
    • additional garlic to taste grated
    • 1-2 tsp lemon juice
    • 1-4 tbsp heavy cream or yogurt

    Suggested Sides

    • naan or other fresh flatbread
    • cooked Basmati rice
    • boiled potatoes

    Instructions
     

    Prepare

    • In a large POT, bring 4 quarts of water to boil.
    • Add leaves and cook for 3 minutes.
    • Drain and let cool.
    • In a FOOD PROCESSOR, grind leaves with a cup of water into a smooth puree.
    • Optionally, add green chilies.

    Cook

    • In a PAN, heat 2 tbsp butter over medium-low heat.
    • Fry onions with a dash of salt until they turn translucent.
    • Stir in Saag Paneer spices.
    • Optionally, add garlic to taste.
    • Add leaves puree and salt & pepper to taste.
    • If using tofu, chicken, or garbanzo beans, add them now.
    • Add some water if you like the dish more liquid. Mix well.
    • Cook 5 minutes over medium-low heat.
    • Add paneer cubes. Cook for 3 to 5 minutes.

    Optional

    • Optionally, finish the dish to taste with lemon juice, and/ or heavy cream or yogurt.

    Serve

    • Serve with bread, rice, or over potatoes.
    • Enjoy!

    Notes

    * Alternatively, use 3 bunch of green leaves, chopped.
    Tip
    ▪ Fry paneer shortly before adding it to the dish.
    Variations
    ▪ Substitute paneer with feta or cottage cheese. Don’t cook it. Add it to the plated dish.
    ▪ Substitute paneer with 1 lb cubed chicken or tofu, or 1 can garbanzo beans. Season & fry them shortly before adding them to the dish.
     

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