From: manda@ariel.its.unimelb.EDU.AU (Manda Lynch)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Fillo Pasty? [WHat is it? Recipes for?]
Date: 21 Aug 92 18:52:36 GMT
Organization: Geophysical Institute, University of Alaska

In article <17c4ff4c@nacjack.gen.nz> richard@nacjack.gen.nz (Richard Vowles) writes:
>Can anyone tell me what Fillo pastry is? Does anyone have any recipes
>for it? I would be most appreciative of any replies.... [mail or on here]
I'll leave the definitions for the better equipped but I got this great recipe
using filo pastry from the newsgroup a while ago - it is delicious, and well
worth the effort. Thanks to John Trinterud!

Manda.
manda@iias.images.alaska.edu
"Science is Dada"      

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Individual B'stila

B'stila is traditionally a wonderous Morrocan concoction of pigeon
or dove with saffron and other spices, onions, eggs and cilantro,
almonds and honey, encased in beautifully browned phyllo (filo),
dusted with powdered sugar and cinnamon. Moroccan restaurants
usually serve b'stila as an appetizer, but it has also been a main
dish at our house several times in the past. I'd have loved to serve
a large b'stila at the tea, and let the guests have at it with
fingers and elbows, but Colene and modesty prevailed :-)

With help from Jim Perry (perry@apollo.com) and Rick Schubert
(rns@se-sd.sandiego.ncr.com) recipes posted many moons ago at the
height of the "Great Saffron/Tumeric Conflict," here's an
individual-sized approach to traditional b'stila. Do invest in saffron,
I spent $ 6.00 on a package containing about 2 teaspoons worth at our
favorite Persian deli. I used almost all of it on 6 pounds of chicken.

This recipe is sized for around 8 dozen b'stila, rolled on 2 inch
wide strips of filo dough. You could easily reduce the quantities to
make fewer, but they do freeze well. Don't begin the process until
you've read through the entire recipe - the assembly is *very*
tedious and works best with 2 people. The butter content of this
recipe is also not for the faint of heart or the diet concious.

Ingredients List

2 packages defrosted filo dough. Don't open inner sleeve until all
ingredients have been prepared and you're ready to assemble.

Chicken:

6 pounds of boneless, skinless chicken breasts.
Mix 1/2 t of saffron in 1/2 C hot water, repeat as necessary
2 t cinnamon (approx)
2 t mixed Italian spices (approx) parsley, basil, oregano, etc
1 t salt (or to taste)

Onions:

4 large onions, chopped medium/small
2 T olive oil
2 T butter

Eggs:

1 dozen large eggs, beaten well
1 T butter
1 C chopped fresh cliantro

Almonds:

2 C whole almonds
3 T butter
3 - 6 T honey

Lots of melted butter or margerine

Powdered Sugar and Cinnamon

Initial Procedures:

In a large skillet or saute pan, saute chicken breasts in a small
amount of olive oil. Sprinkle each side with the spices, and pour
roughly 1/2 t of the saffron/water on each piece. I covered the pan and
cooked the chicken less than 5 minutes per side. Test for doneness by
slicing into the thickest part - you don't want underdone chicken! It
should be quite golden in color, lovely stuff.  Continue the process
until all the chicken is done. Shred the chicken, or cut into small (
1/4 inch square ) pieces and set aside in a covered bowl. If you're in
my house, escort the spoiled, howling, 15 pound siamese cat out from
beneath my feet and the kitchen at this point :-) Talk about a chicken freak.

Onions next. In the same pan, saute the chopped onions in what's left
of the chicken juices and spices, adding a bit of butter and olive oil.
Cook and stir until they're a soft carmelized brown, this takes time
and must be watched carefully. When done, mix into the prepared chicken.

Almonds next. Dip almonds in hot water (use a colander) and slip
skins. Use food processor or knife to chop into consistent small
pieces, don't mush or turn them into powder. Still in the same
skillet, brown the almonds in honey and butter. Best to stir almost
constantly and watch carefully. Place in a small bowl and set aside.

Eggs last. Beat the eggs well, mix in the cilantro. Still in the same
pan, scramble the eggs with a bit of butter until they're just done.
Place in a bowl.

Assembly Procedure:

Place a smooth dish towel on your counter and dampen (NOT WET)
another dish towel. Slit the inner sleeve on one filo package and
unfold the filo on the towel. We'll be working with two sheets at a
time, place the damp towel over the remainder to keep it pliable.
Filo is nasty stuff to deal with, I liken it to handling tissue
paper with boxing gloves - Colene is really quite good at this step,
hence the suggestion for 2 people in the assembly process.

Get your melted butter and a soft pastry brush, and arrange all the
ingredient bowls around a good-sized breadboard. Working with two
filo sheets at a time, place the rectangle with the 16 inch long
side towards you. Brush the top with melted butter *carefully*, then
cut vertically into 8 - 2 inch wide strips. Don't worry about
exactness, the filo won't stay workable that long :-) Place a small
amount of the chicken and onion mixture at a 45 degree angle at the
base of each strip. Add an equal amount of the eggs and cilantro,
cover with the almonds. After a few attempts, you'll get a feel for
how much will fit nicely. Roll flag fashion in triangles up the
strip. It will take 4 folds to completely encase the filling, try
and make them neat and consistent. Seal the seams with melted butter.

Repeat the process with two sheets of filo at a time until your
patience and back muscles are exhausted. If you take a break, the
ingredients keep well in the refrigerator, but don't try and refold
the filo. Best to work your way through a package at a time.

Baking:

Place the b'stila on a sprayed cookie sheet as you go. Preheat the
oven to 350 degrees. Paint each one with a little more melted
butter, and bake for approx 20 minutes, or until the filo turns
golden brown. Check the bottoms and don't allow them to burn.  Cool
on a rack, dust evenly with powdered sugar through a fine mesh
sieve. Dust again with a smaller amount of cinnamon.


Notes:

I find it's easier to cut the filo with a sharp, heavy chef's
pattern knife. Start about 1 inch down from the top, and place the
middle of the blade on the filo, push through the top edge, then
draw down through the bottom. This avoids crumpling the top.

Keep a damp towel in your lap, the filo is buttery and slippery, and
the almonds sticky, you get the picture.

We spent two days on 8 dozen b'stila, taking frequent breaks. All
told, probably 6 hours of work. Yes, we would do it again, but not
all in the week before the tea....

Freeze a dozen or so per foil pan. Defrost, and warm for 10 minutes
in a 350 degree oven before serving.

John Trinterud
jrtrint@srv.pacbell.com

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