The traditional b'stilla is an enormous pigeon or chicken
pie wrapped in golden paper-thin pastry leaves. However,
we made individual pies for ease of serving. The idea of
meat mixed with spices and encased in pastry was brought
to Morocco by Arabs from the Middle East; the delicate
pastry sheets, it is thought, came specifically from
Persia.
Spices play a big part in Moroccan cooking. This legendary
spice mixture is translated as 'top of the shop.'
To make the almond sugar:
In a food processor grind fine almonds, granulated sugar,
and cinnamon. Almond sugar may be made 1 day ahead and
kept covered in a cool dark place.
To make the filling: In a small bowl combine saffron with
hot water and let stand 10 minutes.
In a heavy 4-quart kettle sauté onion and garlic in 3
tablespoons butter over moderately high heat, stirring
occasionally, until onion is golden, about 4 minutes.
Reduce heat to moderate and add ginger, ras el hanout, and
pepper. Cook mixture, stirring, 3 minutes.
Add chicken parts, broth, and saffron mixture and simmer,
covered, turning the chicken once, until chicken is very
tender and cooked through, 25 to 35 minutes. Let chicken
stand in cooking liquid off heat 30 minutes. Transfer
chicken to a plate, reserving cooking liquid and solids,
and, when cool enough to handle, shred chicken, discarding
skin and bones.
Measure reserved cooking liquid and solids and if
necessary boil, stirring occasionally, until reduced to
about 1 3/4 cups. Reduce heat to moderate and add eggs in
a stream, whisking. Cook mixture, stirring, until eggs are
set, about 3 minutes. Remove kettle from heat and pour egg
mixture into a coarse sieve set over a bowl. Let mixture
drain undisturbed 10 minutes before discarding liquid.
Transfer egg mixture to a bowl. Stir in chicken, parsley,
coriander, lemon juice, and salt and pepper to taste and
chill. Filling may be made 1 day ahead and kept chilled,
covered.
Preheat oven to 425°F. and butter 2 large shallow baking
pans.
In a small saucepan melt remaining 9 tablespoons butter
and keep warm but not hot.
Cut phyllo sheets in half lengthwise and stack between 2
sheets wax paper. Cover wax paper sheets with a kitchen
towel. On a work surface arrange a half sheet of phyllo
with short side facing you and brush with melted butter.
On this, layer and brush 3 more half sheets of phyllo in
the same manner.
Sprinkle 1 tablespoon almond sugar on short side of phyllo
nearest you to cover about 2 1/2-by 4-inch area, leaving a
1-inch border on 3 edges. Put 1/3 cup chicken mixture over
almond sugar and spread out slightly. Top chicken mixture
with 1 more tablespoon almond sugar and roll up filling in
phyllo, folding in sides after first roll. Transfer
b'stilla immediately.
Form 8 more b'stillas in the same manner with remaining
phyllo, butter, almond sugar, and chicken mixture,
chilling each b'stilla as it is made. B'stillas may be
prepared up to this point 4 hours ahead and kept chilled,
covered lightly with plastic wrap once cold.
Bake chilled b'stillas in oven until tops and ends are
puffed and browned, 15 to 20 minutes. Cool b'stillas
slightly on a rack. Sprinkle b'stillas with confectioners'
sugar and cinnamon and serve warm.
Note: >> Rolls can be assembled (but not coated or cut) 1
day ahead and chilled, covered. >> Rolls can be assembled
and cut (but not coated or baked) 2 weeks ahead and
frozen, wrapped well in plastic wrap. Coat frozen rolls,
then bake (do not thaw) in a preheated 350°F oven about 20
minutes.
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