Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 cups cooked chicken, diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup toasted almonds, chopped
- 1/2 cup raisins
- 2 sheets frozen phyllo dough, thawed
- 1/2 cup butter, melted
Special Equipment Needed:
- 9-inch pie plate
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add ginger, cumin, coriander, cinnamon, cayenne pepper and salt and cook for 1 minute.
4. Add chicken, parsley, cilantro, almonds and raisins and cook for 2 minutes.
5. Transfer mixture to a 9-inch pie plate.
6. Place one sheet of phyllo dough on a baking sheet lined with parchment paper. Brush with melted butter. Place second sheet of phyllo dough on top and brush with butter.
7. Cut phyllo dough into 9-inch circles and place over chicken mixture.
8. Bake for 20 minutes, or until golden brown.
9. Let cool for 10 minutes before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 315
Fat: 18 g
Carbohydrates: 22 g
Protein: 13 g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Chicken can be substituted with cooked turkey.
- Parsley and cilantro can be substituted with fresh mint.
- Almonds can be substituted with walnuts or pecans.
- Raisins can be substituted with dried cranberries or apricots.
Variations:
- The filling can be made with cooked lamb or beef instead of chicken.
- The spices can be adjusted to taste.
- The phyllo dough can be replaced with puff pastry.
Tips and Tricks:
- The phyllo dough should be thawed before use.
- The phyllo dough should be kept covered with a damp cloth while working to prevent it from drying out.
- The phyllo dough should be brushed with butter to give it a golden, crispy texture.
Storage Instructions:
The pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pie can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
The pie can be served with a dollop of plain yogurt or a side of couscous.
Garnishes:
The pie can be garnished with fresh herbs, such as parsley or cilantro.
Pairings:
The pie pairs well with a glass of white wine or a cup of mint tea.
Suggested Side Dishes:
The pie can be served with a side of roasted vegetables or a salad.
Troubleshooting Advice:
- If the phyllo dough is too dry, brush it with additional melted butter.
- If the phyllo dough is too wet, place it in the oven for a few minutes to dry it out.
Food Safety Advice:
- The pie should be refrigerated promptly after cooking.
- The pie should be consumed within 3 days of cooking.
Food History:
Bisteeya is a traditional Moroccan dish that dates back to the 16th century. It is traditionally made with chicken, spices, nuts and raisins, and is often served as a pie.
Flavor Profiles:
This dish has a savory flavor with hints of sweetness from the raisins and spices.
Serving Suggestions:
The pie can be served as a main course or as a side dish.
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Region: Moroccan