A delicious and easy adaptation of a recipe from "Foods from Mother Earth" by Maura D. Shaw and Sydna Altschuler Byrne (Shawangunk Press, 1994). I like the fresh, slightly spicy-sweet taste, and the crunchy texture. Can't wait to make it with fresh carrots from the garden! This salad can also be scooped up with pita chips.
DH and I fell in love with bisteeya in a Morrocan restaurant we loved. Then we moved and couldn't find another restaurant for years. I compared a few different recipes and made my own version, trying to make it a little healthier by replacing the butter with a butter flavor spray like Pam on the phyllo. It's supposed to be an appetizer but I serve it at Christmas instead of ham or turkey. It's a great entree for 8 or an appetizer for more. Traditionally you'd just dig in with your fingers.
I usually prepare everything up to a day in advance but assemble it just before popping it in the oven. The 4 hour cook time includes marinating time along with the actual cooking.
This tagine comes from a recipe in my grandmother's recipe box. The clipping says that it comes from a restaurant in the fishing port of Essaouira, Morocco. I modified the recipe which used fryers to one that had legs and thighs since that makes it easier to prepare.
Entered for safe-keeping. From June 2012 Vegetarian Times. This recipe highlights the flavor differences between fresh and roasted Ras el Hanout, the king of spice from Morocco. This recipe calls for Recipe #479884 #479884 (heavy on ground coriander, low on cinnamon), but some may prefer the high cinnamon version of Recipe #374781 #374781.