Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 2 cups vegetable broth
- 2 cups cooked chickpeas
- 2 tablespoons tomato paste
- 2 tablespoons harissa paste
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped cilantro
- 1/2 cup slivered almonds
- 8 sheets phyllo dough
- 1/2 cup melted butter
Special Equipment Needed:
- Large skillet
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, cinnamon, cayenne, and turmeric and cook for 1 minute, stirring constantly.
4. Add the vegetable broth, chickpeas, tomato paste, harissa paste, honey, lemon juice, parsley, and cilantro and bring to a simmer. Cook for 10 minutes, stirring occasionally.
5. Remove from heat and stir in the slivered almonds.
6. Place one sheet of phyllo dough on a baking sheet and brush with melted butter. Repeat with remaining sheets of phyllo dough.
7. Spread the chickpea mixture onto the phyllo dough, leaving a 1-inch border around the edges.
8. Fold the edges of the phyllo dough over the filling, tucking and folding as you go.
9. Brush the top of the bisteeya with melted butter.
10. Bake for 25 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F (175°C)
Serving Size: 8 servings
Nutritional Information (per serving):
Calories: 441
Fat: 23g
Carbohydrates: 47g
Protein: 11g
Substitutions for Ingredients:
- Olive oil: Canola oil or vegetable oil can be used in place of olive oil.
- Chickpeas: Cannellini beans, black beans, or kidney beans can be used in place of chickpeas.
- Harissa paste: Sriracha or chili paste can be used in place of harissa paste.
- Honey: Agave nectar can be used in place of honey.
- Parsley: Freshly chopped mint can be used in place of parsley.
- Cilantro: Freshly chopped basil can be used in place of cilantro.
- Almonds: Walnuts, pecans, or pistachios can be used in place of almonds.
Variations:
- For a vegan version, substitute vegan butter for the regular butter.
- For a gluten-free version, substitute gluten-free phyllo dough for the regular phyllo dough.
Tips and Tricks:
- Make sure to thaw the phyllo dough before using.
- Work quickly when assembling the bisteeya so the phyllo dough doesn't dry out.
- Be sure to brush the top of the bisteeya with butter before baking.
Storage Instructions:
The bisteeya can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The bisteeya can be reheated in the oven at 350°F (175°C) for 10 minutes, or until heated through.
Presentation Ideas:
- Serve the bisteeya with a dollop of Greek yogurt or a drizzle of tahini sauce.
- Sprinkle the top of the bisteeya with freshly chopped parsley or cilantro.
Garnishes:
- Freshly chopped parsley
- Freshly chopped cilantro
- Sliced almonds
- Greek yogurt
- Tahini sauce
Pairings:
- Couscous
- Roasted vegetables
- Grilled meats
Suggested Side Dishes:
- Hummus
- Baba ganoush
- Tabbouleh
Troubleshooting Advice:
- If the phyllo dough is too dry, brush it with melted butter before assembling the bisteeya.
- If the bisteeya is too dry, add a few tablespoons of vegetable broth before baking.
Food Safety Advice:
- Make sure to cook the chickpeas thoroughly before using in the bisteeya.
- Make sure to store the bisteeya in an airtight container in the refrigerator.
Food History:
Bisteeya is a traditional Moroccan dish that is typically made with chicken or pigeon. It is usually served as a savory pie and is often topped with slivered almonds.
Flavor Profiles:
This dish has a savory and spicy flavor with hints of sweetness from the honey. The harissa paste adds a spicy kick to the dish.
Serving Suggestions:
This dish is best served warm with a side of couscous or roasted vegetables.
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Region: Moroccan