B'Stilla

I am enamored by Morocco.  Nothing is better than haggling in the markets . I love being on the beach, and watching a camel walk by.  I love the potters, throwing on wheels powered by foot pedals.  I love the piles of spices, and the crazy man walking around with a big teapot on his shoulder, selling cups to passers-by.  I love the sights and smells, and especially the food.  It always inspires me, and is always a hit when I cook for others. 

I brought leftovers (not even the first run) of this dish to a lake party at my friends, Mark and Julie's, house.  Joe, their son, and Mark loved it, so I promised to send them the recipe.  In fact, it is one of the inspirations for this blog. 

I start with a spice mix - as any good Moroccan recipe should. 

Spice mix

1 star of anise
20 cloves
1 tablespoon cinnamon
1/2 tablespoon ground cardamom
1/2 tablespoon freshly ground nutmeg
5-10 peppercorns (depending upon how spicy you like it)

Starting with star of anise, cloves and peppercorns, grind using a mortar and pestle or a spice / coffee grinder.  Pick out any hard bits that you can't grind.  Add remaining spices, stir well, and set aside.

B'Stilla

Approximately 20 sheets of filo dough (9" by 14").  This varies by brand, but you would use about 8 oz.
2 chicken breasts
1 star of anise
4 eggs, beaten
1 teaspoon salt
1/2 cup Slivered almonds (optional)
1/2 stick butter (not margarine), melted
Powdered sugar
Cinnamon

Poach (simmer gently) the chicken breasts, with the star of anise, for approximately 20 - 25 minutes.  The chicken should be thoroughly cooked through.  Remove the chicken from the water (reserving 2 tablespoons of the water), and set aside to cool. 

Once cool, shred the chicken.  Add the reserved water, spices (from above), salt, and eggs. Add the almonds, if you choose to include them.   Mix together and set aside. 

Butter the bottom of a pie pan.  In a pinwheel method, overlapping each, lay out the filo dough.  Butter betewen the layers.  You can lose a few sheets, but if you lose too many, you will have gaps in your pastry.  Once you have laid out most of the sheets, spoon in the chicken mixture.  Fold the filo over the mixture, making sure to close any gaps.  The chicken mixture should be fully covered.  Butter between layers, and use additional filo, if needed.  Butter the top of the pastry, once closed. 

Bake for 30 - 45 minutes in a 325 degree oven.  The top should be brown and crispy. 

Serve immediately, with generous sprinklings of cinnamon and powdered sugar (yes you heard that right).  This is a savory AND sweet dish.  The smell will be heavenly in your kitchen.  Enjoy!!