Squab B'stilla

My Moroccan Culinary Adventure: A Squab B'stilla Story

The aroma of warm spices, the delicate crunch of phyllo pastry, the richness of perfectly seasoned squab – these are the sensations that transport me back to that sun-drenched Moroccan kitchen. It all started with a simple desire: to create something truly special, something that would capture the essence of a faraway land in a single, exquisite dish. And that dish? The Squab B'stilla. I’d seen it on many menus, often as a single-serving treat, but I envisioned something grander, a showstopper for a dinner party.

My journey began, not in a bustling marketplace of Marrakech, but in my own home kitchen. I am, by no means, a culinary expert. I'm a woman who loves to cook and is always thrilled to experiment with new flavors. But recreating this intricate dish was a challenge, a deliciously satisfying test of my skills. I pored over recipes, each one painting a vivid picture of the meticulous process involved. It wasn't just about assembling ingredients; it was about understanding the nuances of Moroccan flavors, the delicate balance between sweet and savory, the art of layering textures.

The preparation itself was an adventure. I carefully selected the finest squabs, their meat tender and flavorful. The process of preparing the squab, a surprisingly hands-on task, was both meditative and rewarding. Each step was precise – browning the meat, creating the rich, reduced sauce, carefully whisking the eggs into a silky custard. The air filled with the fragrant blend of warm spices: saffron, ginger, cinnamon, cumin – a symphony of aromas that promised a culinary masterpiece.

The layering of the phyllo pastry, a delicate dance of butter and crisp sheets, was another moment of pure concentration. Each layer required patience, care, and precision to ensure it would create the perfect, golden shell that would enfold the savory filling. It was a test of my patience, a lesson in the beauty of slow, deliberate work. The anticipation grew with each carefully placed sheet.

The final step, baking the B'stilla in the oven, was almost magical. As the heat worked its magic, the pastry turned a stunning golden brown, the fragrance intensifying, filling the kitchen with an irresistible allure. The moment it emerged from the oven, warm and glistening, was the culmination of a long, labor-of-love. A masterpiece worthy of any Moroccan palace.

Serving the B'stilla to my friends and family was the ultimate reward. Their expressions of delight, their murmurs of appreciation as they savored each bite, were the best possible validation of my efforts. It wasn't just a meal; it was an experience, a journey shared, a taste of Morocco in the heart of my home. The Squab B'stilla, for me, became more than just a recipe; it became a symbol of adventure, creativity, and the joy of bringing people together around a table laden with delicious, unforgettable food. It was a reminder that even the most elaborate dishes can be achievable, even for an ordinary home cook.

The beauty of cooking, I learned, lies not just in the result but in the journey itself. The meticulous preparation, the careful attention to detail, the blending of exotic spices, the creative act of assembling such a beautiful and intricate dish – these are all parts of the magic. And as the final, golden wedge of my B'stilla disappeared, I knew this wasn’t just the end of a meal; it was the beginning of many more culinary adventures.

Step-by-step

• Make filling: Heat a dry 12-inch heavy skillet over low heat and toast saffron 1 minute, then transfer to a small dish and crumble. Reserve skillet.
• Cut off wings from squabs with a sharp small knife and discard, then cut off legs with thighs. Using kitchen shears, cut out backbone and ribs and discard. Cut breasts in half lengthwise with shears. Pat legs and breast halves dry and sprinkle with salt and pepper.
• Heat olive oil in skillet over moderately high heat until hot but not smoking, then brown squab in 2 batches, skin side down first, turning over once, about 6 minutes total per batch, transferring as browned to a platter.
• After second batch is browned, return all squab pieces to skillet along with onion, garlic, jalapeño, cumin, ginger, saffron, and 1/2 teaspoon cinnamon, then sauté, stirring, 1 minute.
• Add Sherry and boil 30 seconds, scraping up any brown bits. Add broth and water and simmer, covered, turning squab over once or twice, until tender, about 40 minutes.
• Transfer squab with tongs to a platter and reserve cooking liquid in skillet. When squab is cool enough to handle, discard skin and bones and finely shred meat, then toss with 3 tablespoons cooking liquid and cover loosely with foil.
• Boil remaining cooking liquid in skillet (without straining) over moderately high heat, stirring frequently, until sauce is very thick and reduced to about 1/2 cup, 12 to 15 minutes, then transfer to a 1 1/2- to 2-quart heavy saucepan. (Do not skim fat from sauce.)
• Whisk together eggs and 1/4 cup sauce in a bowl until combined, then whisk into remaining sauce in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs just set into very soft curds, 5 to 7 minutes. (Mixture will have the consistency of very soft oatmeal.) Immediately transfer egg mixture to a bowl and stir in parsley and cilantro. Cool to room temperature, stirring occasionally.
• Assemble and bake: Put oven rack in middle position and preheat oven to 375°F.
• Heat vegetable oil in a 10-inch skillet over moderate heat until just hot, then fry almonds, stirring frequently, until golden, 2 to 3 minutes. Drain almonds and cool on a paper-towel-lined plate.
• Brush a 9-inch round cake pan with some of butter. Cover stack of phyllo with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, place 1 sheet on a work surface and brush with butter. Fold in half crosswise and butter again. Repeat with another sheet, buttering, folding, and buttering, then place over first sheet crosswise. Repeat with 2 more sheets, buttering, folding, and buttering, then placing each sheet on top of the previous one in a star pattern to form a round. (Sheets should not align.) Lift stacked phyllo and gently fit into bottom of cake pan and halfway up side.
• Sprinkle almonds over phyllo, then stir squab into egg mixture and spread evenly in phyllo shell.
• Put 1 of remaining sheets of phyllo on a work surface and brush with butter. Fold in half crosswise and butter again. Fold in half (to quarter) and brush with butter. Repeat with remaining sheet phyllo and lay over first sheet crosswise. Place over center of filling. Bring edges of phyllo from side of pan up over filling and quartered top sheets.
• Bake b'stilla until golden brown, 20 to 30 minutes. Cool in pan on a rack 5 minutes, then invert onto a platter and let stand 5 minutes.
• Sift confectioners sugar over top of b'stilla, then remaining 1/4 teaspoon cinnamon. Cut into wedges.