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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my first post so I'm not brave enough to submit one of my own efforts. This is, basically, a Jill Dupleix recipe from a recent delicious. magazine. I love B'stilla and this is a great, quick, easy way to make it. I use extra ginger & saffron - almost double. Hope you enjoy it:) Ingredients:
500 g cooked chicken |
1 hard-boiled egg, finely chopped |
1 small egg, lightly beaten |
2 tablespoons chopped italian parsley |
2 tablespoons chopped cilantro |
1 tablespoon preserved lemon rind, chopped (or grated lemon rind) |
1 teaspoon ground ginger |
1/4 teaspoon powdered saffron |
1 tablespoon icing sugar, & extra to dust |
1 teaspoon ground cinnamon, & extra to dust |
1 tablespoon cornflour |
2 tablespoons lemon juice |
1 tablespoon chicken stock or 1 tablespoon water |
8 sheets phyllo pastry (refrigerated is easier to use than frozen) |
100 g unsalted butter, melted |
Directions:
1. Preheat oven to 180°C.
2. Shred chicken meat & toss with both eggs, parsley, coriander, preserved or plain lemon, ginger, saffron, icing sugar & cinnamon.
3. Season with sea salt & freshly ground black pepper.
4. Combine cornflour, lemon juice, stock or water & toss with chicken mixture.
5. Lay 1 sheet of filo on a work surface & brush with melted butter. Lay another sheet on top & brush with the melted butter.
6. Repeat with all remaining filo, saving a little butter.
7. Arrange the filling in a sausage shape lengthways along one side of the pastry, leaving 4cm at either end.
8. Fold the ends over the filling then gently roll into a log shape.
9. Place, join side down, on a baking tray lined with baking paper & brush with reserved melted butter.
10. Bake for 30 mins or until golden.
11. Dust with extra icing sugar & cinnamon, cut diagonally into slices with a serrated knife & serve hot.
12. This goes well with Roast Vegies with Harissa, or with tabbouleh, smokey eggplant dip, hummous, pita bread etc.
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