Real African Dishes: [MC-AllEthnic-Recipes] Sweet Potato Bisteeya - Moroccan Borek ; 34g Carbohydrate; 5g Dietary Fiber

* Exported from MasterCook *

                  Sweet Potato Bisteeya - Moroccan Borek

Recipe By     :Chef/Owner Ana Sortun, Oleana, Cambridge, MA
Serving Size : 7     Preparation Time :0:00
Categories    : LowerCarbs                      Veggie

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2             pounds sweet potatoes -- (about 4) peeled and cut in half crosswise
2        tablespoons butter
1              large onion -- finely minced (about 2 cups)
     1/8      teaspoon turmeric
1              Pinch saffron -- (about 12 threads)
1           teaspoon grated fresh ginger
                        Salt -- to taste
1           teaspoon freshly ground white pepper -- . (or black pepper)
4                     eggs -- beaten
2        tablespoons freshly squeezed lemon juice -- (about ½ lemon)
     1/4           cup finely chopped fresh parsley -- (about 1 small bunch)
   3/4           cup pine nuts
     1/4           cup confectioners sugar -- plus 1 tablespoon for dusting
2          teaspoons ground cinnamon
     1/2           cup extra virgin olive oil
1              pound phyllo dough -- (you will need only 9 sheets)

1. Preheat the oven to 350°F.

2. Place the sweet potatoes in a medium saucepan and cover them with
water. Bring them to a boil over high heat. Lower the heat to medium and
simmer for 20 to 25 minutes, until the potatoes are tender.

3. Meanwhile, in a medium sauté pan over medium heat, melt and brown the
butter. Stir in the onion, turmeric, and saffron. Lower the heat to
medium-low and cook for 4 to 5 minutes, stirring occasionally, until the
onions are soft but not brown. Stir in the ginger and set aside.

4. Drain the potatoes, reserving 1/2 to 3/4 cup of the cooking liquid.

5. In a food processor fitted with a metal blade, purée the potatoes until
they are creamy and, soft, adding the reserved cooking liquid. Depending
on the size of your food processor, you may need to purée them in two
batches. Season the mixture with salt and pepper to taste. Add the eggs,
lemon juice, and herbs and blend again until smooth. Scrape the mixture
into a large mixing bowl, stir in the onion mixture, and season with a
little more salt to' taste. Set aside.

6. Place the pine nuts on a heavy baking sheet and toast them for 8 to 10
minutes in the oven, until golden brown, Cool.

7. Coarsely chop the pine nuts by hand or in a food processor fitted with
a metal blade. Place in a small mixing bowl and stir in 1/4 cup of
confectioners sugar and the cinnamon. Set aside.

8. Begin to assemble the bisteeya by brushing the bottom of a 9-inch pie
pan with olive oil. Place one sheet of phyllo dough on the counter and
brush generously with oil. Sprinkle with about a tablespoon of the pine
nut mixture. Top with another sheet of phyllo dough and brush generously
with oil. Add a third sheet and brush with oil.

9. Place these layers in the pie pan, allowing the edges of pastry to hang
over the sides. Repeat the same process with another three layers of
phyllo dough (one with nuts and two with oil only) and place over the
other sheets in the opposite direction, so that the edges of the pan are
completely covered and you have 4 equal flaps to eventually fold over.

10. Fill the dough with the sweet potato mixture. Make one last layer of 3
by repeating the same process of nuts and layered sheets. Place the dough
on top of the sweet potato filling and fold the overlaying edges over on
top so that the pie is completely covered.

11. Brush the top with oil and sprinkle the remaining nuts on top.

12. Bake the pie for 40 to 45 minutes, until puffy and golden brown.

13. Cut the pie into slices and dust with more powdered sugar. Serve the
bisteeya warm or at room temperature.

Yield : Makes one 10-inch pie to serve 6 to 8

AuthorNotes: This is my version of bisteeya, inspired by the classic
sweet/savory Moroccan pie made with chicken or squab, saffron, cinnamon,
sugar, and nuts. Traditionally, bisteeya is made with brik pastry, which
is a paper-thin crepe. Brik pastry is hard to find, so I substitute phyllo
dough in its place. If you have access to Middle Eastern or eastern
Mediterranean shops, look for "country-style" phyllo dough that is a
little thicker than the regular brands. It's easier to handle and is just
as flaky. If you do have access to feuilles de brikor brik pastry, you
will need about 6 sheets.

This spiced-up sweet potato pie is perfect for the fall and winter and is
delicious on its own with an arugula, watercress, or spinach salad. It
also makes a good accompaniment to roasted or grilled [favorites].

Cuisine:
"Moroccan"
Source:
"Spice: Flavors of the Eastern Meditteranean by Ana Sortun"
S(Formatted by Chupa Babi):
"June 2013"
Yield:
"1 ten-inch pie"
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Per Serving (excluding unknown items): 610 Calories; 33g Fat (61.2%
calories from fat); 14g Protein; 34g Carbohydrate; 5g Dietary Fiber; 130mg
Cholesterol; 402mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0