What dishes would make a memorable Moroccan feast?
Bistilla is a very traditional Moroccan dish: it is a sweet and savory pie CHICKEN IN PASTRY OR B’STILA 1 chicken Salt, fresh black pepper 1/2 teaspoon turmeric Pinch of saffron 1 tablespoon of mixed herbs or “bouquet garni” 3 large onions, peeled and minced 3 tablespoons oil 1/2 cup butter or ghee (clarified butter) 2 eggs – plus 2/3 cup egg whites- well beaten 1/2 teaspoon salt 1 cup chopped cilantro or parsley 2 cups ground toasted almonds 1 tablespoon cinnamon 12 filo dough sheets 1/4 cup powdered sugar Place chicken in a roasting pan. If you use saffron threads, let them soak in half a cup of water. Pour on fowl. Sprinkle salt, pepper, turmeric and mixed herbs on top. Roast chicken in oven at 400 f for 45 minutes to an hour. Cool. Remove skin and all bones. Cube chicken. Keep giblets, except for the neck, with all the spicy, herbed juice. Set aside. In a skillet, saute minced onions in oil. Place in a bowl. In the same skillet, with a little oil, fry the beaten eggs mixed with sal
