Bisteeya Chicken Pie Recipe

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Bisteeya is a Moroccan pie traditionally made with braised pigeon, almonds and warm spices. Here, it's made with quick seared ground chicken.
Bisteeya is a Moroccan pie traditionally made with braised pigeon, almonds, warm spices, herbs, and eggs. Instead of slowly braising whole cuts of poultry, here I make it with quickly seared ground chicken. By developing dark brown color on the ground chicken, I’m able to mimic the deep flavors of a long-cooked braise in a snap. For the best color, spread the ground chicken out on the skillet and walk away (well, not literally). By leaving it put, the chicken has a chance to dry out and go to brown town on one side, while the opposite side stays moist. This is how I get the best colour and texture with any ground meat. If you’ve never used phyllo, this recipe is a good place to start. We’re simply layering the phyllo and folding it over the filling. There’s no complicated scrunching or rolling, and with only a few sheets, if you move quickly, there’s little risk of the pastry drying out. Don’t fret if any sheets tear. With all the layers, the pie can withstand a few ripped sheets.Related: Sohla El-Waylly Talks Her New Cookbook and the Dish She’d Make to Beat Bobby FlayPhyllo sheets come in various dimensions. If you can’t find the size I’m using, don’t fret. You ultimately want a 14-inch square of phyllo. If your sheets are larger, them them to fit. If your sheets are smaller, use 12 sheets, staggering each as you lay them, so you end up with a wider square. The edges will be thinner than the middle, but once folded up and over the filling, you won’t notice at all.From Start Here: Instructions for Becoming a Better Cook © 2023 by Sohla El-Waylly. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.