MOROCCAN SQUAB PIE (B'STILLA)

By BobD

Ingredients

• 6-8 SERVINGS
• • 6 tablespoons unsalted butter
• • 3 squab, cut into quarters, rinsed and patted dry
• • 2 cups chopped onions
• • 1/2 cup chopped flat-leaf parsley
• • 1/2 cup chopped cilantro
• • 2 teaspoons parika
• • 1 teaspoon ground ginger
• • 1/4 teaspoon turmeric
• • 3/4 teaspoon cinnamon
• • 1 teaspoon salt or pepper to taste
• • Freshly ground black pepper to taste
• • 1 cup water
• • 8 eggs
• • 1 1/2 tablespoons peanut oil
• • 10 ounces blanched almonds
• • 3/4 cup sugar
• • 1 tablespoon clarified butter
• • 8 to 10 sheets phyllo pastry, defrosted according to package directions
• • Confectioners’ sugar, whole blanched almonds, and cinnamon, to garnish

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Melt 2 tablespoons of the butter in a large skillet or casserole over medium-high heat. Add squab and brown on all sides, 10 to 12 minutes, doing this in batches if necessary, so birds do not steam. Remove squab with a slotted spoon to a bowl.

2. Add onion and sauté until soft and transparent, 5 to 6 minutes, stirring often. Stir in parsley, cilantro, paprika, ginger, turmeric, ¼ teaspoon of the cinnamon, slat, pepper, and 1 cup water. Mix well. Bring to a boil over high heat.

3. Return squab to pan along with any juices that may have accumulated. Reduce heat, cover, and simmer until squab are tender, 25 to 30 minutes. Remove squab and cool. Reserve broth. Remove skin and bones from squab and shred meat. Recipe may be made ahead to this point.

4. Measure ¾ cup of the reserved broth into the skillet and bring to a boil. Whisk eggs in a bowl until well blended, then pour into broth. Cook over medium heat, whisking continuously, until eggs are set and look like dry scrambled eggs. Season with salt and set aside. Heat peanut oil in a skillet over medium-high heat. Stir in almonds and cook until deep golden brown, shaking and turning often. Set aside to cool, then combine with sugar and remaining ½ teaspoon of cinnamon in a food processor. Process until finely chopped. Set aside.

5. Preheat oven to 375°F.

6. Pour clarified butter into a 12- or 14-inch skillet or cake pan. Lay 4 or 5 sheets of phyllo across bottom of skillet, alternating directions so excess phyllo hangs over different parts of pan. Spread three-quarters of the egg mixture on dough, followed by half the ground almonds and half the squab. Repeat with remaining eggs, squab, and almonds.

7. Fold overhanging parts of phyllo over to enclose filling. Place an additional 5 sheets on top of filling, tucking the excess under the edges of the pie. Melt remaining 4 tablespoons unsalted butter and brush over dough. Recipe may be made 1 night ahead to this point and refrigerated. It may also be frozen at this point. If frozen, defrost overnight in refrigerator.

8. Bake in 375°F oven until top is golden, 30 to 35 minutes. Remove pan from oven and invert pie onto a large serving platter. Sprinkle confectioners’ sugar heavily across top (about ¼ inch thick), and decorate with a crisscross pattern on cinnamon and whole almonds.