Ingredients with Measurements:
- 2 large sweet potatoes, peeled and grated
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried apricots, chopped
- 1/2 cup toasted almonds, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons freshly squeezed lemon juice
Special Equipment Needed:
- Grater
- Large skillet
- Baking sheet
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Place the grated sweet potatoes on a baking sheet and bake for 15 minutes, or until lightly browned.
3. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, cinnamon, nutmeg, ginger, salt, and pepper and cook for 1 minute.
5. Add the cooked sweet potatoes, apricots, almonds, parsley, and cilantro and cook for 5 minutes.
6. Add the butter, honey, and lemon juice and cook for an additional 5 minutes.
7. Transfer the mixture to a greased 9-inch pie plate.
8. Bake for 25 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 256
Fat: 13g
Carbohydrates: 30g
Protein: 4g
Substitutions for Ingredients:
- Sweet potatoes: Butternut squash, carrots, or parsnips
- Olive oil: Vegetable oil
- Apricots: Raisins, cranberries, or dates
- Almonds: Pecans, walnuts, or pistachios
- Parsley: Basil, oregano, or thyme
- Butter: Coconut oil
- Honey: Maple syrup or agave nectar
Variations:
- Add 1/2 cup of cooked chickpeas for a protein boost.
- Substitute the apricots with 1/2 cup of diced apples.
- Add 1/2 cup of feta cheese for a salty, tangy flavor.
Tips and Tricks:
- To make the dish vegan, substitute the butter with vegan butter and the honey with vegan honey.
- To make the dish gluten-free, use gluten-free flour instead of all-purpose flour.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
Serve the bisteeya in individual ramekins or on a large platter.
Garnishes:
Garnish with toasted almonds, fresh parsley, and a drizzle of honey.
Pairings:
Serve with a side of couscous or a green salad.
Suggested Side Dishes:
- Couscous
- Green salad
- Roasted vegetables
Troubleshooting Advice:
If the bisteeya is too dry, add a few tablespoons of water before baking.
Food Safety Advice:
Always store leftovers in an airtight container in the refrigerator and consume within 5 days.
Food History:
Bisteeya is a traditional Moroccan dish that is typically made with chicken or pigeon. This vegetarian version is a delicious and healthy alternative.
Flavor Profiles:
Sweet Potato Bisteeya with Apricots is a savory dish with a hint of sweetness from the apricots and honey. The spices add a warm, earthy flavor.
Serving Suggestions:
Serve with a dollop of Greek yogurt or a drizzle of tahini for a creamy, tangy flavor.
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Region: Moroccan