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B'stilla

Filling
2 pounds Chicken thighs, bone-in
1 Onion -- chopped
1 Carrot -- chopped
2 Celery stalks-- chopped
1 tbsp Ginger, freshly grated
½ tsp Turmeric
½ tsp Black Pepper, Ground
1 ea Cinnamon Stick
1 tsp Salt
1 cup Cilantro -- chopped
6 Eggs
Salt and Pepper to taste

Almond Mixture
½ pound toasted Almonds -- whole
1/4 cup Sugar
2 tbsp Cinnamon, Ground

Phyllo Dough -- large sheets (found in the freezer section)
2 tbsp Butter -- melted
Powdered sugar
Cinnamon, Ground

Preheat the oven to 350 degrees. Add the chicken to a large pot with the chopped onion, carrot, celery, ginger, turmeric, black pepper, cinnamon stick and salt. Add just enough water to cover the chicken. Bring to a boil and then simmer until the chicken is tender (about 30 minutes). Pull the chicken out to cool. Meanwhile, bring the stock to a slow boil and reduce the liquid by half. Strain the stock. Discard the solids. Reserve 1/3 cup of liquid for this recipe and reduce the rest until thickened to use as a sauce with the b'stilla. Remove the bones and skin from the cooled chicken, shred the meat and then mix with the cilantro. Set aside.

Heat a frying pan over medium high heat. Mix the eggs with a fork and season with salt and pepper. Cook the eggs along with the reserved liquid from above, until barely soft scrambled. Do not let them dry out! Mix together with the meat until well combined.

Put the almonds, sugar and cinnamon into a food processor and grind until the almonds are crushed to a slightly chunky powder.

Thaw the phyllo completely (best done in the refrigerator the day before). Be gentle, phyllo tears easily! Keep it from drying out by wrapping it in a slightly damp, lint-free cloth.

Get an oven-proof skillet. Brush the skillet with melted butter. Unfold a layer of the pastry a bit more than halfway across the skillet, and then lay the other layer/sheet of dough over the other half, so they overlap in the middle and stick out beyond the edges of the pan. Brush with butter. Repeat with another layer.

Spread 1/2 of the almond mixture over the dough, then the chicken and egg mixture, then the rest of the almond mixture. Fold the phyllo dough in and over the filling from all sides, making sure to cover all the filling. Brush the top with melted butter.

Bake at 350 degrees for 12-15 minutes, until light brown. Turn over skillet (gently!) onto a plate to remove the B’stilla.

Sift a heavy layer of powdered sugar over the pastry. Then shake lines of cinnamon in a cross-cross pattern over the top of the sugar. Serve immediately.