Game Fowl and Pine Nut B’stilla
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Difficulty:
advanced
Difficulty
Preparation:
2 h. 40 min.
Preparation
Ingredients
for
6
- Ingredients
- 2 Tbsps olive oil
- 32 ozs Guinea fowl
- 2 onions (finely chopped)
- 4 cloves garlic cloves (finely chopped)
- 1 Tbsp Ras el hanout
- 2 cups water
- 2 pinches Saffron
- ¼ cup chopped cilantro
- 5 eggs
- 4 Tbsps Pine nuts
- ¼ cup sugar
- 2 Tbsps Orange blossom water
- 2 Tbsps melted butter
- salt (if needed)
- To cover
- 11 ozs gluten-free phyllo pastry (filo)
- ½ cup melted butter
- ground cinnamon (for dusting)
- powdered sugar (for dusting)
Preparation steps
1.
Heat the oil in a heavy pan and brown the guinea fowl on both sides until golden. Remove from the pan and set aside.
2.
Add the onions to the pan and cook, stirring until golden. Add the garlic and the Ras-el-Hanout, stir and cook until fragrant for 2 minutes.
3.
Return the guinea fowl to the pan, add the water and bring to a boil. Reduce the heat, add the saffron and cover the pan. Simmer for 35-40 minutes until the meat is tender and falls off the bones easily when pricked with a fork. Remove the guinea fowl from the pan and set aside to cool.
4.
Heat the liquid in the pan to a boil and cook steadily uncovered for about 15 minutes, until reduced. Remove from the heat and cool slightly.
5.
Add the coriander and mix well. Add the eggs mixing very well until most of the liquid evaporates and the mixture has a dry crumbly consistency. Leave to cool.
6.
Heat a frying pan and toast the pine nuts over a high heat, stirring until golden.
7.
Put the toasted pine nuts in a bowl, add the sugar, orange flower water and butter. Mix well and set aside.
8.
Shred the meat from the guinea fowl and place it on a bowl. Season with a little salt if necessary. Set aside.
9.
Heat the oven to 180°C (160° fan) 350°F gas 4. Brush a round pie dish generously with butter.
10.
To cover: fold each sheet of filo in half and brush butter between each sheet. Keep the filo covered with a damp cloth while you assemble the pie.
11.
Cover the base of the pie dish with 3-4 sheets of filo, so that it overhangs the sides of the dish.
12.
Spread the meat in a single even layer. Cover with 3-4 sheets of filo, brushing each sheet with melted butter.
13.
Add the egg mixture, spreading it evenly. Cover with 3-4 sheets of filo, brushing each sheet with melted butter.
14.
Add the pine nut mixture, and spread evenly. Cover with -1-2 sheets of filo, brushing each sheet with melted butter.
15.
Fold the overhanging filo in towards the centre of the pie.
16.
Cover the top with 3- 4 more sheets of filo, brushing each sheet with melted butter. Tuck in the ends of the sheets on the edges to make it neat.
17.
Bake for 30-35 minutes until golden. Sprinkle the top with icing sugar and cinnamon. Serve warm.
