Turkey B'stilla Recipe

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Turkey B'stilla
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Ingredients
20
Count
Nutrition
405
Calories
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Ingredients:

Directions:

  1. Make almond sugar: In a food processor finely grind together almonds, sugar, and cinnamon.
  2. Make filling: Mince garlic. Chop cilantro and mint. Chop enough onion to measure 1 1/2 cups.
  3. In a large saucepan bring broth to a boil and remove pan from heat. Stir in saffron and steep 10 minutes. Add turkey and simmer mixture, stirring and breaking up lumps, 2 minutes, or until meat is just cooked through. In a large sieve set over a bowl drain turkey mixture and return drained cooking liquid to pan. Transfer turkey mixture to a large bowl. Boil cooking liquid until reduced to about 3/4 cup, about 10 minutes. Transfer 1/4 cup liquid to a small bowl and reserve. Reduce heat to moderate and add whites in a stream to liquid remaining in pan, whisking. Cook mixture, whisking, until whites are opaque, about 2 minutes. Add egg mixture to turkey mixture and stir until combined. In a non-stick skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add ras el hanout, flour, gingerroot, and garlic and cook, stirring constantly, 1 minute. Add reserved cooking liquid and boil, stirring and scraping up brown bits, 1 minute. Add mixture to turkey with raisins, lemon juice, cilantro, and mint, stirring until combined well. Cool filling completely. Filling may be made 1 day ahead and chilled, covered.
  4. Preheat oven to 350°F.
  5. Stack phyllo sheets on a work surface and cover stack with overlapping sheets of plastic wrap and then a dampened kitchen towel. Working quickly (phyllo dries out easily), arrange 1 phyllo sheet in a 9-inch glass pie plate, letting edges hang over. Sprinkle bottom with 2 teaspoons almond sugar and 1 tablespoon bread crumbs. Repeat layering 2 more times, arranging each phyllo sheet in a different position to create an even overhang all around. Top with remaining phyllo sheet and spoon filling evenly into shell. Sprinkle filling with 2 teaspoons almond sugar and carefully fold overhanging phyllo over top of filling to enclose it completely (phyllo will be very brittle; don’t worry if it breaks). Sprinkle remaining almond sugar over top. Bake pie in lower third of oven 25 minutes (top will be golden brown in places).
  6. Dust pie with confectioners' sugar and cinnamon and serve immediately.
  7. Each serving about 402 calories and 12.4 grams fat (28% of calories from fat). Nutritional analysis provided by Gourmet
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 404.7 Kcal (1694 kJ)
Calories from fat 121.93 Kcal
% Daily Value*
Total Fat 13.55g 21%
Cholesterol 83.81mg 28%
Sodium 762.74mg 32%
Potassium 870.77mg 19%
Total Carbs 41.41g 14%
Sugars 25.71g 103%
Dietary Fiber 3.76g 15%
Protein 29.9g 60%
Vitamin C 22.1mg 37%
Vitamin A 1.6mg 53%
Iron 2.4mg 13%
Calcium 100.5mg 10%
Amount Per 100 g
Calories 113.15 Kcal (474 kJ)
Calories from fat 34.09 Kcal
% Daily Value*
Total Fat 3.79g 21%
Cholesterol 23.43mg 28%
Sodium 213.24mg 32%
Potassium 243.45mg 19%
Total Carbs 11.58g 14%
Sugars 7.19g 103%
Dietary Fiber 1.05g 15%
Protein 8.36g 60%
Vitamin C 6.2mg 37%
Vitamin A 0.4mg 53%
Iron 0.7mg 13%
Calcium 28.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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