I'm waay behind, but I've got pictures of a Chicken Basteeya I made a couple of weeks ago. It was my first attempt at using phyllo dough, and I'm really proud of how it turned out. I used a recipe from a blog. You can find it here: http://cooking-books.blogspot.com/2009/07/bisteeya-moroccan-pigeon-but-in-this.html. It was a lot of work, but definitely worth it!! When I make it again, I may try using cooking spray instead of brushing the phyllo with butter. I had a lot of trouble with the phyllo dough tearing. AND I won't run the dishwasher while I'm putting the bisteeya together!! The humidity...Well, that just wasn't my brightest move! If you attempt this recipe, you'll probably want to do it in stages. I started around 2pm and didn't finish until 6:30! I was pretty tired, but everyone who tried it loved it. There are several places where you could refridgerate fillings and take an overnight break.
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