Moroccan Turkey Pie
Traditionally, Moroccan b'stilla is a pie made with minced squab.
Ingredients
Serves 4 as a main course
For almond sugar
For filling
Make almond sugar:
Step 1
In a food processor finely grind together almonds, sugar, and cinnamon.
Make filling:
Step 2
Mince garlic. Chop cilantro and mint. Chop enough onion to measure 1 1/2 cups.
Step 3
In a large saucepan bring broth to a boil and remove pan from heat. Stir in saffron and steep 10 minutes. Add turkey and simmer mixture, stirring and breaking up lumps, 2 minutes, or until meat is just cooked through. In a large sieve set over a bowl drain turkey mixture and return drained cooking liquid to pan. Transfer turkey mixture to a large bowl. Boil cooking liquid until reduced to about 3/4 cup, about 10 minutes. Transfer 1/4 cup liquid to a small bowl and reserve. Reduce heat to moderate and add whites in a stream to liquid remaining in pan, whisking. Cook mixture, whisking, until whites are opaque, about 2 minutes. Add egg mixture to turkey mixture and stir until combined. In a non-stick skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add ras el hanout, flour, gingerroot, and garlic and cook, stirring constantly, 1 minute. Add reserved cooking liquid and boil, stirring and scraping up brown bits, 1 minute. Add mixture to turkey with raisins, lemon juice, cilantro, and mint, stirring until combined well. Cool filling completely. Filling may be made 1 day ahead and chilled, covered.
Step 4
Preheat oven to 350°F.
Step 5
Stack phyllo sheets on a work surface and cover stack with overlapping sheets of plastic wrap and then a dampened kitchen towel. Working quickly (phyllo dries out easily), arrange 1 phyllo sheet in a 9-inch glass pie plate, letting edges hang over. Sprinkle bottom with 2 teaspoons almond sugar and 1 tablespoon bread crumbs. Repeat layering 2 more times, arranging each phyllo sheet in a different position to create an even overhang all around. Top with remaining phyllo sheet and spoon filling evenly into shell. Sprinkle filling with 2 teaspoons almond sugar and carefully fold overhanging phyllo over top of filling to enclose it completely (phyllo will be very brittle; don’t worry if it breaks). Sprinkle remaining almond sugar over top. Bake pie in lower third of oven 25 minutes (top will be golden brown in places).
Step 6
Dust pie with confectioners' sugar and cinnamon and serve immediately.
Nutrition Per Serving
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Reviews (10)
Back to TopI was really disappointed with this recipe. I feel the flavors just did not come together--I was very aware I was eating bland turkey. The herbs, spices and onions just did not infuse the meat. The texture was really offputting. One more gripe--my husband complained it was one of the worst kitchen clean ups he's ever done (and I cook a lot of complex stuff!).
Anonymous
Arlington, VA
4/4/2006
Not too complicated once you read the instructions thoroughly! My fussy eaters even enjoyed this. Allowing the meat base to cool before adding to phyllo pastry truly allows the flavours to merge. Even tastier (and hotter) the next day for lunch.
tamzeng
ontario canada
1/13/2006
This is a great recipe. And, if you are not concerned about authenticity and want a quicker version of this goodness, take your turkey (or chicken or pidgeon or whathaveyou) and brown it with a liberal application of the spices. Mix in the raisins and serve this modified filling over a bed of couscous (with peas and pinenuts, if you prefer). This is a super fast, savory, aromatic meal that you can tweat to your fancy. It is no longer a b'stilla (or pie), but you can always save the pie version for when you have more time.
Anonymous
Washington, DC
4/12/2004
For those that do not know squab is a young pigeon about 4 weeks old. So this dish is authentic.
Anonymous
Surrey, B.C.
8/2/2002
Hey Kathryn (see below)... ease up and realize that food is fun and just because a recipe isn't ENTIRELY authentic is no reason to bash it. Many people can't procure pigeon, let alnoe squab, and have to make adjustments. That's always been the basis of the the world's best cuisine (Royalty dined on peasant cuisine throughout history). You are quite lucky to have access to every ingredient imaginable! Hey, if one has access to pigeon, all the better. If not, adapt it to fit what you have... that's the beauty in culinary art! (now, off to find 'free range pigeon' ; )
Tracy
Bay Area, CA
11/21/2000
Well, authenticity aside, we thought this pie was outstanding. I have had an excellent B'stilla pie before using chicken as a substitute, and have been looking for a recipe ever since. The filling is a wonderful mixture of savoury and sweet, with enough heat to give it a kick. The only thing we suggest is to cut back on the raisins by a smidgeon, and I also followed the high-fat modification suggested by another reviewer and added butter to each sheet of phyllo pastry. Also, I only had 3 eggs on hand, and I don't think it hurt the filling any. Well worth the effort, and well worth the try, in my opinion! Give it a go!!!
Anonymous
Adelaide, South Australia
11/12/2000
Actually, b'stilla is a Moroccan dish utilizing pigeon, not squab. Therefore, the entire dish is not authentic, and I wouldn't waste my time. True b'stilla (I have made it with cornish game hen) is just wonderful.
Kathryn
Sterling Heights, MI
10/28/2000
Ground turkey is kind of a needless shortcut given that the rest of the recipe is fairly complex. I *really* suggest roasting a bone-in breast of chicken and a couple of thighs, then pulling the meat off and using that instead. If your ras-al-hanout is good it shouldn't be bland...
michael
ottawa, ontario
5/14/2000
Ground turkey is kind of a needless shortcut given that the rest of the recipe is fairly complex. I *really* suggest roasting a bone-in breast of chicken and a couple of thighs, then pulling the meat off and using that instead. If your ras-al-hanout is good it shouldn't be bland...
michael
ottawa, ontario
5/14/2000
I made this recipe with a high fat modification for 2 separate dinners and received rave reviews both times. Instead of 4 sheets of filo I used about 12 and I brushed each sheet with butter. I didn't change the filling, but I used my own chicken broth and it has much more flavour than a canned or instant broth.
Anonymous
Vancouver BC, Canada
8/14/1999
So-so recipe. Lacking in flavor and poor texture. Not worth the work.
Jackie Penque
Maui, HI
5/21/1999
