Are you like me and think the best thing about Thanksgiving is the leftovers? (Have you read my 12 Days of Turkey?) Ok Ms. Frau – always remember, it’s not really food, dogs, then people. The people have to come first, then the dogs, then the leftovers.
But I am always looking for new ways to add to my leftover repertoire, and I think I might have the biggest, best and most complicated leftover yet with this Moroccan B’Steeya recipe. But it’s worth every loving moment put into it – and having leftover turkey and my Best Turkey or Chicken Broth made from the carcass makes it a lot easier!
I fell in love with the idea of Moroccan B’Steeya when leafing though a Martha Stewart Magazine (Oh, why do I DO that to myself!) and then adapted it for an after Thanksgiving extravaganza. This is a big recipe, feeding 10 -12, so would be perfect for a get-together over the weekend or if you have a house full of company.
I did make a few variations in the recipe to make it more budget friendly – sorry no saffron, although you could certainly add the 1/2 teaspoon. Without saffron, recipes can use a little pepping up, so in goes a touch of cayenne and a little additional garlic – this time in the form of powder for the intensity, and a touch more of the preserved lemon.
The recipe for Preserved Lemons as well as a few more photos coming soon! (update: posted) In the meantime, everyone have a lovely and safe holiday!
Moroccan B'Steeya, adapted
- about 3 cups leftover turkey, shredded
- 1/2 cup of finely chopped preserved lemon
- 2 tablespoons of butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/4 teaspoon cayenne
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 recipe of Best Turkey or Chicken Broth (you’ll need a quart)
- 8 large eggs, lightly beaten
- 1/4 cup freshly squeezed lemon juice
- Freshly ground pepper
- 1 cup coarsely chopped fresh flat-leaf parsley or scant 1/4 cup dried
- 2 tablespoons olive oil
- 6 ounces of blanched almonds, finely chopped
- 1 teaspoon ground cinnamon, plus more for sprinkling
- 1/4 cup of powdered sugar, plus more for sprinkling
- 1 package (17 ounces) store-bought phyllo dough
- 1/2 cup butter, melted and clarified
- powdered sugar and a little cinnamon for sprinkling
Mix shredded chicken and preserved lemon together, set aside.
In a stockpot, melt butter, add onion and saute several minutes until beginning to soften. Add garlic and cook about a minute. Add spices and cook until fragrant. Add stock, bring to a simmer. In the meantime, beat eggs, then add to the gently simmering broth. Add in lemon juice.
Simmer slowly, stirring now and then, until the almost no liquid remains, an hour to an hour and 15 minutes. Set aside.
While the egg mixture is simmering, finely chop almonds. Add two tablespoons oil to a large skillet and add almonds, cooking over medium high heat, stirring often. Cook until the color just begins to turn toasty and they are warm and fragrant, several minutes. Immediately turn out to cool.
When cool, add the tablespoon of cinnamon and powdered sugar and set aside.
Clarify the 1/2 cup of butter. Melt in microwave or stove top, allow to sit for several minutes. Carefully drain off the liquid into a small container, leaving the solids behind. Reserve the liquid, discard solids.
Assemble the B’Steeya;
In a 10 inch cake pan with 2 inch sides or other appropriate container, brush bottoms and sides with clarified butter.
Working with one piece of phyllo at a time, brush the top with the butter and layer into your baking dish with a point out. Repeat with six more sheets of dough off setting each one as you work your way around the dish, leaving an overhang off the sides.
Fill first with 1/2 the turkey mixture, then 1/2 the almond mixture, then the egg mixture. Repeat.
Bring all layers from the sides up and over the top. Prepare 4 more sheets of phyllo by brushing with butter; both sides should be covered, so an easy way to do so it to brush one sheet on top, then turn it over and brush the new side. Then layer on another piece, smoothing it into the butter on the piece below, then brushing the top of the new piece with butter and so on.
Carefully remove each piece from the small stack of phyllo and crumple and place on top of casserole. Brush very lightly with melted butter. Bake at 375 for about 35 to 40 minutes.
Dust with a little powdered sugar and cinnamon.
From the kitchen of http://www.frugalhausfrau.com