Turkey Bsteeya Food

MOROCCAN B'STEEYA

Steps:

• Put chicken and 1/3 cup salt in a medium bowl; toss to coat. Refrigerate 1 hour. Rinse chicken with cold water; pat dry. Mix chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1/2 cup parsley, and 1/4 cup cilantro in a large bowl; cover, and refrigerate overnight.
• Transfer chicken mixture to a medium-heavy pot. Add enough water to cover (about 4 cups). Bring to a boil; reduce heat to medium. Add 1/4 cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1/2 hours, adding water to cover if necessary. Transfer chicken to a plate; let cool. Reserve poaching liquid. Remove meat from bones and shred; discard skin and bones. Set chicken aside.
• Bring reserved poaching liquid to a boil over high heat; cook until reduced to 3/4 cup. Reduce heat to medium high. Slowly add eggs; whisk constantly until mixture is almost set, 4 to 6 minutes. Stir in remaining 1/2 cup parsley, 1/4 cup cilantro, and the lemon juice. Season with salt and pepper; set aside.
• Stir together almonds, sugar, and remaining 1/2 teaspoon cinnamon in a small bowl; set aside.
• Preheat oven to 375 degrees. Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter. Stir together remaining melted butter and the orange-flower water in small bowl. Assemble b'steeya: Brush a sheet of phyllo with butter mixture. Put in pan, leaving a 4-inch overhang. Repeat, adding and buttering 7 more sheets of phyllo, overlapping layers and fanning out around pan. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
• Arrange chicken mixture over dough. Pour in egg mixture. Top with 5 layers phyllo brushed with butter mixture. Sprinkle with almond mixture. Fold up edges of phyllo to enclose. Top with 5 layers phyllo brushed with butter mixture; tuck edges inside pan. Slightly crinkle 2 unbuttered phyllo over top. Bake until golden brown, 35 to 40 minutes. Sprinkle with sugar and cinnamon.

TURKEY B'STEEYA

Steps:

• In a bowl, combine turkey, garlic, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, ginger, saffron, turmeric, and cinnamon sticks.
• Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high. Add onion and cook, stirring occasionally, until translucent, about 3 minutes. Add turkey mixture and enough water to cover. Bring to a boil, then reduce heat, cover, and simmer 1 hour, 15 minutes.
• Heat oil in a heavy-bottomed skillet over medium-high. Add almonds and cook, stirring frequently, until fragrant and toasted, about 6 minutes. Remove from heat; let cool completely. Stir in confectioners' sugar and ground cinnamon.
• Transfer all turkey parts from stock to a plate with tongs, then stir lemon juice into stock. Beat eggs and whisk into stock. Bring to a boil, then reduce heat to a simmer and cook, whisking occasionally, until most of liquid has evaporated, 45 minutes to 1 hour. Remove and discard cinnamon sticks. Fold in parsley and cilantro. Remove and discard bones and skin from turkey; shred meat into bite-size pieces. Transfer to a bowl and stir in preserved lemon.
• Preheat oven to 350 degrees. Brush a 10-by-2-inch round cake pan with some clarified butter. Working with one sheet at a time, place phyllo in pan, allowing edges to overhang all around. Add 6 to 8 more phyllo sheets, brushing each with clarified butter before adding next, in an overlapping circular pattern. Finish by brushing with more clarified butter.
• Layer phyllo evenly with half of turkey mixture, then half of almond mixture and half of egg mixture. Repeat layering process with remaining turkey, almond, and egg mixtures. Fold phyllo overhang over filling to enclose.
• One at a time, crumble 4 separate phyllo sheets into loose balls; place on top of pie. Lightly brush with clarified butter. Bake until heated through and phyllo is golden brown, 50 to 55 minutes.
• Sprinkle pie with confectioners' sugar and ground cinnamon; serve immediately.