Turkey, turkey & more turkey (recipe)
What to do with left-over turkey ? everybody will love this recipe…I promise
This is one of the few dishes that Moroccans can claim for their own. Only recently has this dish become something that an average Moroccan person might eat – previously it was reserved only for royalty or the wealthy.
There are a few different stories about where b’stilla was created but the most popular story is that it was developed in the kitchens of Moorish Spain. The story goes that the sultan had seen what was being served in French courts and wanted a dish that would rival the French court and his cooks developed this. Is the story true? Maybe yes, maybe no!
What makes this dish so special? It’s a really unique aromatic mix of sweet and savory in one package.
This dish is a favorite of mine and I always keep one on hand in the freezer for our Bed and breakfast guests.
This is made with a dough called ourka (work-a) that is a bit thicker than filo dough . You can sometimes pick it up in Middle Eastern markets but if not filo dough works too. This recipe is a bit different than the traditional recipe but it’s how I’ve adapted it for my American/English kitchen.
Left Over Turkey B’stilla …Moroccan (turkey) pie
In a deep saute’ pan, poach :
1 yellow onion peeled and cut into 1/4’s
1 sq” ginger peeled and in slices
6 cloves garlic peeled and sliced
1/2 lemon juice and zest
1/2 orange juice and zest
1 stick cinnamon
6 sprigs of coriander
While the above is simmering away, shred the left over turkey , about 2 or 3 cups . Slice about 1 cup dried apricots, chop 1 bunch coriander and 1/2 bunch flat leaf parsley, save for later.
Once the liquid in the pan has reduced by half, remove cinnamon stick and coriander from the poaching liquid and with slotted spoon remove ginger and garlic. When ginger & garlic have cooled, finely chop both and add back to broth adding the apricots. Cook until apricots have softened
Next, add turkey and herbs along with…
3 tsp cumin ground
3 tsp coriander ground
1 tsp turmeric
1/2 lime juice and zest
whole milk or cream or sour cream , just enough to moisten mixture
season with chopped coriander and parsley, salt & pepper
stir until thickened but not dry
Next, for assembly in a medium sized baking dish `¬
5 sheets of filo pastry
2ozs butter melted
1 tbs caster sugar
1/4 tbs cinnamon ground
Almonds flaked
with pastry brush, butter bottom of baking dish, layer filo each sheet brushed with butter and lightly dusted with sugar /cinnamon mixture. Make sure to layer filo with excess over the sides of the baking dish.
fill dish with turkey mixture and fold over excess filo , seal and brush with butter and sprinkle sugar / cinnamon mixture.
Bake in 160 c oven for 20- 25 minutes until filo is golden brown .
If you love this chicken pie (I mean.turkey pie) as much as we do , drop me a note, I would love to hear from you.
info@valleyviewfarmbnb.com
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