Ingredients with Measurements:
- 8 sheets of phyllo dough
- 6 eggs
- 1/2 cup of chopped onions
- 1/2 cup of chopped parsley
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped green onions
- 1/2 cup of chopped almonds
- 1/2 teaspoon of saffron
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of salt
- 1/2 cup of melted butter
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, onions, parsley, cilantro, green onions, almonds, saffron, cinnamon, ginger, black pepper, and salt.
3. Brush the pie dish with melted butter.
4. Lay one sheet of phyllo dough in the pie dish and brush it with melted butter. Repeat with the remaining phyllo sheets, brushing each layer with melted butter.
5. Pour the egg mixture into the pie dish.
6. Fold the edges of the phyllo dough over the egg mixture to create a sealed top.
7. Brush the top with melted butter.
8. Bake for 30-35 minutes, or until the top is golden brown and the eggs are set.
9. Let cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 290
- Fat per serving: 20g
- Protein per serving: 10g
- Carbohydrates per serving: 18g
- Fiber per serving: 2g
- Sugar per serving: 2g
Substitutions for ingredients:
- Instead of saffron, you can use turmeric or paprika.
- Instead of almonds, you can use walnuts or pistachios.
Variations:
- Add cooked chicken or lamb to the egg mixture for a meatier version.
- Add raisins or dried apricots for a sweeter version.
Tips and tricks:
- Be sure to brush each layer of phyllo dough with melted butter to ensure a crispy and flaky crust.
- Let the pastilla cool for 10 minutes before slicing to allow the egg mixture to set.
Storage instructions:
- Store leftover pastilla in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pastilla in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pastilla on a platter with a sprinkle of chopped parsley and almonds on top.
Garnishes:
- Chopped parsley and almonds
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted carrots and parsnips with honey and thyme
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with a piece of another sheet and brush it with melted butter to seal it.
Food safety advice:
- Be sure to cook the pastilla until the eggs are set to avoid any risk of foodborne illness.
Food history:
- Pastilla is a traditional Moroccan dish that is typically made with pigeon or chicken and is often served during special occasions.
Flavor profiles:
- The pastilla has a savory and slightly sweet flavor from the combination of eggs, saffron, cinnamon, and almonds.
Serving suggestions:
- Serve the pastilla as a main dish for lunch or dinner.
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Region: Moroccan