JAMIE’S PLACE FOR STUFF

I have now been in Washington for over 20 years, but must be a bit homesick for California as today I’ve been craving Tabouli and B’stilla, preferably from what was my favorite, now closed and long gone Los Angeles restaurant, Dar Maghreb.  The closest true Moroccan restaurant is in Seattle so I may just have to break down and cook it myself.  Both of the following recipes aren’t really difficult, they just look that way.  If you have an invitation to a summer picnic may I suggest the Tabouli as a fantastic alternative to potato salad and it is much better for you.

Tabouli

2 cups cracked wheat (bulgur)
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced (optional)
Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste

Directions

1. Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. When it’s ready, drain any excess water, if necessary, and squeeze dry.
2. Meantime, prepare the vegetables for the salad and mix the dressing ingredients together. Set aside.
3. Stir the prepared wheat, other salad ingredients, and dressing together in a medium bowl.

Serve chilled or at room temperature with slices of pita bread.. Makes about 8 cups, 12 to 16 servings.

B’Stilla

B’Stilla is more complicated and can be served as either an appetizer or main dish. If you have never had one, hunt down a Moroccan restaurant or give it a try on your own. The combination of sweet and savory is unbelievable.

Ingredients

1/4 cup butter, plus
1/2 cup additional butter, melted, for brushing phyllo
2 (4 lb) chicken
2 bunches parsley, chopped
1 large onion, minced
1/4 teaspoon crumbled saffron thread
1/2 lb blanched whole almond, toasted lightly, cooled and ground
1 1/4 cups icing sugar
4 large eggs, beaten lightly
1/2 teaspoon pepper
3 teaspoons cinnamon
10 sheets phyllo pastry, covered with damp towel

Directions

1. In a large pot, melt ¼ cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
2. Bring mixture to boil and simmer, covered, for 45 minutes.
3. Transfer chicken to cutting board, reserving liquid, and let cool.
4. Shred chicken and return meat to liquid.
5. Bring to boil and cook, stirring, until almost all liquid is evaporated.
6. Let cool.
7. In a bowl, combine almonds and 1 cup of sugar.
8. Add ½ of almond mixture to chicken, stir in beaten eggs, pepper and 2 tsp cinnamon.
9. Preheat oven to 330°F and place rack in middle of oven.
10. Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo.
11. Brush generously with butter.
12. Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
13. Sprinkle remaining almond mixture over phyllo and top with chicken.
14. Cover with remaining 4 sheets of phyllo, buttered, folding in edges to enclosed filling and brushing more butter over top.
15. Bake pastry for 25-30 minutes, or until crisp and golden.
16. Sift remaining ¼ cup sugar and 1 tsp cinnamon over top.

If you have never worked with phyllo dough, you might want to watch the following video closely. The ingredients are a bit different. Use either one, just try not to drool until you get the B’Stilla to the table.