Turkey B'stilla

A Taste of Morocco: My Journey with Turkey B'stilla

As a busy working mom, finding time to cook elaborate meals feels like a luxury. However, I recently discovered a recipe that perfectly balances impressive flavor with manageable preparation time: Moroccan Turkey B'stilla. This savory pie, a twist on the traditional squab version, became my weekend culinary adventure. I’d always been fascinated by Moroccan cuisine, its rich tapestry of spices and flavors promising an escape from the everyday grind. The B'stilla, with its flaky phyllo crust and aromatic filling, seemed the perfect entry point.

The initial steps involved preparing the almond sugar, a delicate blend of ground almonds, sugar, and cinnamon that lends a subtle sweetness to the overall dish. I love the way the nutty fragrance fills the kitchen, hinting at the deliciousness to come. Then came the heart of the pie—the filling. This involved a delightful dance of finely chopping herbs, sautéing onions until golden, and simmering the ground turkey to perfection. The ras el hanout, a quintessential Moroccan spice blend, added a magical depth of flavour that transported me to bustling Marrakech souks, even as I stood in my own familiar kitchen.

The real test of my patience came during the phyllo layering. The delicate sheets demanded a gentle touch and a bit of speed, a testament to why this dish is a weekend project rather than a weeknight meal. Each layer, dusted with the fragrant almond sugar and breadcrumbs, added to the anticipation. The final assembly, carefully folding the overhanging phyllo, felt like a ritual, the culmination of several hours of culinary effort. The scent from the baking pie was heavenly, a sweet and savory symphony that promised a delicious reward.

The result? A masterpiece. The crispy phyllo crust yielded to a tender, flavorful turkey filling, a harmonious blend of sweet and savory notes. Each bite was a journey, the spices a whisper of faraway lands, the flaky pastry a comforting embrace. It’s a dish that effortlessly marries tradition with practicality, a testament to the beautiful possibilities of cooking. This wasn't just a meal; it was a transformative experience, a momentary escape into a vibrant culture, all enjoyed within the confines of my own home. It’s become a treasured recipe, one that I eagerly look forward to sharing with friends and family – and perhaps even making again this weekend!

Beyond the Recipe: The B'stilla isn't just a dish; it's a story. It's a testament to the power of food to transport us, to connect us to different cultures and traditions. It’s a reminder that even amidst the chaos of everyday life, we can carve out time for mindful cooking and savor the moments of creation and shared meals. The recipe itself is a roadmap to a culinary adventure; a challenge to step outside your comfort zone and discover the delicious possibilities that lie beyond the familiar.

This experience has rekindled my passion for exploring diverse cuisines. The B'stilla has opened up a world of flavors, a world I intend to explore further. The next culinary journey? Perhaps a tagine, or maybe a couscous… the possibilities are as endless as the spices in the Moroccan market.

Step-by-step

• Make almond sugar: In a food processor finely grind together almonds, sugar, and cinnamon.
• Make filling: Mince garlic. Chop cilantro and mint. Chop enough onion to measure 1 1/2 cups.
• 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 egg 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.
• Preheat oven to 350°F.
• 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).
• Dust pie with confectioners' sugar and cinnamon and serve immediately.