Moroccan Ground Beef Cinnamon Powdered Sugar
fifty Shades of Moroccan Meat Pie (Bastilla)
At some point, well-nigh folks have been to a Moroccan restaurant (fifty-fifty if it was the Moroccan identify at Epcot Eye in Disney World!) and have tasted that delicious dish called bastilla. It'south essentially a meat pie in a phyllo dough crust that is flavored with cinnamon, a bit of powdered sugar and some kind of nut. For some reason, I recently had a craving for a bastilla of savory chicken. I made information technology using a philharmonic of a bunch of recipes I institute, pulling the best from each, and ended up with a pretty awesome result. But I discovered that the basic recipe is really but a template that can be used for a ton of different combinations! Thus the fifty shades reference…
The chicken one I made had a filling of shredded chicken cooked with onion, cinnamon, ginger, turmeric and a bit of saffron, with a some golden raisins and a bit of fresh cilantro and parsley added at the cease. The play a trick on is in the pastry shell. Substantially, you lot take 5 layers of phyllo dough, cut into rounds to fit your pie pan. One at a fourth dimension, brush a layer with a bit of melted butter, and then sprinkle with a teaspoon or so of footing almonds with some powdered carbohydrate and cinnamon. Put all 5 layers in the bottom of the pan, put the filling on tiptop, then practice the same affair with five more layers on peak, tucking in the edges. Melt for 40 minutes until the pastry is nice and chocolate-brown and the filling is hot. That'due south it!
Now permit your imagination showtime going wild…the outset affair that came to mind for me was footing lamb, pine nuts, onion and tomato filling. It was astonishing, and that's the recipe I have for you below. I'm thinking next upwardly could be some roasted pork tenderloin or chicken with dried apricots, almonds, perchance some orangish zest and parsley. Or lamb with olives and preserved lemons. Or grilled vegetables with feta cheese. Oh I could continue!!
Then apply your imagination and create your own filling for this delectable meat pie thought. Here is the recipe I created for the lamb with pino nuts filling and specifics on the proportions for sprinkling on the phyllo.
Serves four
For the filling:
1 onion, chopped
3 cloves garlic, minced
two Tbsp olive oil
1 ¼ lb ground lamb
2 Tbsp tomato paste
1 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp salt
freshly basis black pepper
two tsp fresh thyme leaves
ane bay leaf
½ tsp cayenne pepper
½ tsp smoked paprika
½ tsp carbohydrate
¼ tsp cinnamon
iii/4 cup dry white wine
½ cup beefiness broth
½ cup cilantro, chopped, divided
2-iii scallions, finely chopped
2 medium fresh tomatoes, chopped
¾ cup pino basics
For assembling the pie:
x sheets phyllo pastry
½ stick butter
¼ cup pine nuts
2 Tbsp powdered sugar
¼ tsp cinnamon
½ tsp salt
For Serving:
1 cup plain yogurt mixed with one Tbsp honey
Oestrus a couple of tablespoons of olive oil in a large skillet over medium-high heat. Add together the onions and garlic, and sauté until the onions are translucent, about iv-5 minutes. Practise not brown the onions (reduce the temperature if needed). Add the footing lamb and melt until meat is cooked through and no longer pink, and is broken upwards into small chunks.
Add the tomato plant paste and stir to mix well, so add the side by side 10 ingredients (cumin, coriander, salt, pepper, thyme, bay leaf, cayenne, paprika, sugar and cinnamon). Mix well and cook for 2-3 minutes to allow flavors alloy.
Add the white wine and beef goop, mix well, and bring to a simmer. Reduce heat to medium or medium depression (enough to keep the mixture at a low simmer) and allow to simmer for about 45 minutes, stirring occasionally. At this point, the vast majority of liquid should be evaporated and the mixture should exist quite thick.
Add the cilantro, scallions, tomatoes and ¾ cup of pino nuts to the mixture and stir well. Allow to melt so that the tomatoes release their juices, about another 4-5 minutes, then remove from estrus. Gustation and season as needed. Permit mixture to cool to almost room temperature.
Preheat oven to 375 degrees F. To get together the pie, first grind the ¼ cup pine nuts with the powdered sugar, cinnamon and salt in a spice manufacturing plant, mini food processor or mortar and pestle and set aside. Remove x sheets of the phyllo dough from their package and lay out apartment, plow the pie pan you lot plan to use upside down and lay over the phyllo, then cut effectually the edges so the phyllo dough is the same size as the pie pan. Comprehend the sheets of phyllo with a damp kitchen towel to keep from drying out. Melt the butter in a modest dish and accept a pastry brush on hand.
Place one sheet of phyllo on the counter height or a piece of work surface and brush with just a minor amount of the melted butter, then sprinkle with a scant teaspoon of the pino nut, saccharide, cinnamon, salt mixture. Repeat with 4 more sheets of phyllo for a full of 5, laid 1 atop the other so you have a stack. Castor the lesser of the pie pan with some melted butter, then place the pile of phyllo sheets in the lesser of the pan. Add the filling on superlative of the phyllo in the pie pan. Place some other single sheet of phyllo on the counter or work surface and echo the brushing with butter and sprinkling with the nut mixture with four layers. For the fifth and final layer of phyllo, but brush with butter (no nut mixture). Place the stack of phyllo on pinnacle of the filling in the pie pan, tucking in the edges. Brand four pocketknife cuts in the pastry to allow steam to escape while cooking.
Bake in the oven, uncovered, for about twoscore minutes, until the pastry is nicely browned and the pie is hot throughout. Allow to rest for x minutes before serving, and so serve with the beloved/yogurt mixture on the side.
Bon appetit!
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Source: http://www.whitskitchen.com/2012/10/17/50-shades-of-moroccan-meat-pie-bastilla/
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