Algerian Pastilla Beestiya
From farid 16 years agoIngredients
- Ingredients: shopping list
- 6 Warka leaves shopping list
- 6 feuilles de dioul (brick) shopping list
- 2 whole chicken legs (drumsticks and thighs) shopping list
- 2 cuisses de poulet shopping list
- 1 onion chopped shopping list
- 1 oignon hache shopping list
- 2 cloves of garlic, minced shopping list
- 2 gousses d'ail emincees shopping list
- A few sprigs of coriander leaf shopping list
- coriandre frais shopping list
- A pinch of saffron shopping list
- 1 pincee de safran shopping list
- 1 teaspoon of turmeric shopping list
- 1 cuillere a cafe de curcuma shopping list
- salt shopping list
- Sel shopping list
- juice of 1/2 lemon shopping list
- Jus de citron shopping list
- 5-6 large eggs shopping list
- 5-6 oeufs shopping list
- 1 cup of chopped almonds shopping list
- 200 gr d'amandes hachees shopping list
- 1 tablespoon of rose water shopping list
- 1 cuillere a soup d'eau de rose shopping list
- 2 tablespoons of sugar shopping list
- 2 cuilleres a soupe de sucre shopping list
- 1 stick of butter, clarified shopping list
- 115 gr beurre clarifie shopping list
How to make it
- Method:
- 1) Cook the chicken in a pot with the onion, garlic, saffron, turmeric, coriander leaf, about 1 tablespoon of salt and 1 cup of water, bring to a boil, reduce heat to low and simmer for about an hour.
- 2) Remove the chicken, let cool enough to handle. Bone and mince the meat. Taste for seasoning, adjust if necessary.
- 3) Reduce the liquid the chicken cooked in to about 1 cup. Add lemon juice and gently beaten eggs. Stir constantly until the eggs are cooked. Place the eggs in a sieve to drain excess liquid and fat. Taste for seasoning, adjust if necessary.
- 4) Add the sugar and rose water to the chopped almonds, mix well.
- 5) Add two tablespoons of butter to the a 10" frying pan. Place 2 sheets of warka in the center. Place four more warka sheets as shown. Actually two are shown, complete by adding two more on the other side.
- 6) The first layer of filling is the almonds, spread 1/3 of the mixture into the pan. Add 1 layer of 1/3 of the eggs, then a layer of 1/3 of the chicken. Repeat.
- 7) Butter the warka sheets with the remaining butter and fold over the warka as shown. It may seem like alot of butter but this dish serves 6-8 people depending on the number of courses.
- 8) Fry on low heat until golden brown. You can check by inverting the pastilla onto your hand. That's how I transfered it to a slightly larger pan to brown the other side. This should take about 15 minutes on each side, but can vary depending on the thickness of your pan and heat source. Watch it carefully to avoid burning.
- http://www.chefzadi.com/2005/09/algerian_pastil.html#more
- Step by step photos in the link. Eventhough I've simplified the cooking method considerably, it is still a moderately difficult dish to prepare. Look at the photos and recipes carefully before beginning.
People Who Like This Dish 4
- ttaaccoo Buffalo, NY
- HannahJo20 Nowhere, Us
- deliathecrone Johnston, SC
- berry Myrtle Beach, SC
- jakartainflames Jakarta, Indonesia
- farid Los Angeles, CA
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The Rating
Reviewed by 2 people-
How hot should the oven be, and how long should I bake it?
deliathecrone in Johnston loved it
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