Royal Cake Bisteeya Recipes

Steps:

• Put first 10 ingredients (chicken broth, chickens, garlic, salt, cinnamon, parsley, onion, ginger, pepper, butter) in a large pot.
• Bring to a boil, cover, lower heat, and simmer for 1.5 hours.
• Remove chicken from cooking liquid and shred meat into bite-sized pieces. Set aside.
• Strain liquid and cook down until it has reduced to 2 cups. Add lemon juice and simmer about 5 minutes. Slowly add beaten eggs and stir constantly with a wooden spoon until the eggs have congealed into a thick curd and most of the liquid has evaporated. This takes about 10 minutes. Cool.
• Heat 2 tbs. of butter in a skillet and saute almonds. When you can smell them and they are lightly browned, drain on paper towels, chop, and combine with powdered sugar and cinnamon.
• One hour before eating, preheat oven to 400°F.
• Unroll the phyllo and put the leaves under a damp towel to keep them moist while you are working. Brush the bottom of a pizza pan, paella pan, or very large cake pan with the melted butter. Layer the bottom of the pan with leaves of phyllo until the entire surface is covered and the phyllo extends about 2 inches outside the pan in all directions. Brush the top of the phyllo with butter.
• Top with half of the nut mixture, cover lightly with more phyllo, and brush with butter. Add half the chicken, covering with more phyllo and brushing with butter. Cover with half of the egg mixture, add another layer of phyllo, and brush with butter. Add remaining chicken and a couple more leaves of phyllo brushed with butter, and sprinkle the remaining almond mixture over the top. Cover with all but 3 of the remaining leaves of phyllo, again brushing with butter. Fold the edges of the bisteeya in over the top to make a neat package. Put the remaining leaves of phyllo on top and pour most of the remaining butter over them.
• Bake for 20 or 25 minutes until top leaves are golden. Remove pan from oven, carefully invert onto a large buttered baking sheet, brush with the remaining butter, and bake 10 minutes more.
• Dust with powdered sugar and cinnamon.

Steps:

• Place chicken thighs with onion, garlic, parsley, salt, turmeric and ginger. Toss well, rubbing chicken with the spices. Marinate 2 hours at room temperature or overnight in the refrigerator.
• Cook chicken with the marinade, chicken broth and cinnamon sticks. Bring to boil, reduce heat, cover and gently simmer for 1 hour. Remove chicken from broth and set aside.
• Strain broth, and boil it on high heat about 10 minutes, until reduced to 1 3/4 to 2 cups.
• Toast almonds in the microwave for 3 minutes on high. Add powdered sugar and ground cinnamon. Set aside.
• After broth is reduced, add lemon juice and gently simmer another 10 minutes. Increase heat to medium and, stirring constantly with a wooden spoon, slowly stir in beaten eggs. Cook, stirring, until eggs are set but not dry. Most of the liquid should evaporate. About 8-10 minutes. Add salt if necessary, cool to room temperature.
• When chicken is cool, shred the meat and set aside.
• Preheat oven to 425°F.
• Unroll phyllo. Spray bottom and sides of a 14 inch deep dish pan with butter flavored spray. Arrange 6 sheets phyllo so that half the sheet covers the bottom of the pan and half extends over sides. Spray with butter flavored spray. Fold 4 sheets in half and let them air dry.
• Place shredded chicken on bottom of phyllo in pan. Cover with egg mixture then the 4 dry phyllo sheets. Sprinkle almond/sugar mixture over pastry. Cover with all but 2 remaining pastry leaves. Spraying each with butter flavored spray. Fold the overlapping leaves over the top and spray with butter flavored spray.
• Bake 20 minutes or until golden. Dust top with cinnamon and powdered sugar before serving.

Steps:

• Place chicken in a large bowl along with garlic, salt, pepper, ginger, saffron, turmeric, and cinnamon sticks; set aside.
• Heat a large dutch oven over medium-high heat. Melt 2 tablespoons butter and saute onion. Add chicken mixture and enough water to cover chicken. Bring to a boil. Reduce heat, cover, and simmer for 1 1/4 hours.
• Heat olive oil in a heavy-bottomed saute pan. Add almonds and cook, stirring until browned. Remove from heat and let cool. Add confectioners' sugar and ground cinnamon; stir to combine. Set aside.
• Remove chicken and all bones from stock. Add lemon juice. Beat eggs and whisk into stock. Cook until thick and dry. Fold in parsley and cilantro; set aside.
• Remove and discard bones and skin from chicken, reserving meat. Shred with your fingers into small pieces (not larger than 1 inch, and preferably in shreds rather than chunks). Transfer to a medium bowl; stir in preserved lemons and set aside.
• Preheat oven to 350 degrees.
• Brush a 10-by-2-inch round cake pan with clarified butter. Working with 1 sheet of phyllo at a time, place in cake pan, leaving edges to overhang pan. Brush with clarified butter before adding the next sheet in an overlapping circular pattern. Repeat process using 6 to 8 sheets of phyllo and clarified butter to cover bottom of pan.
• Top evenly with half of shredded chicken mixture. Cover chicken with half of almond mixture. Top this with half of egg mixture, then repeat layering process with remaining ingredients. Then take overhanging phyllo and fold toward center of pan.
• With another 6 to 8 sheets of phyllo and clarified butter, repeat overlapping circular pattern. Using scissors, trim a little excess phyllo. Tuck overhanging edges under the pie. Brush phyllo with clarified butter. Chill at least 30 minutes.
• Using a sharp knife, score phyllo in a diamond pattern. Bake until golden brown, about 45 minutes. If pie is not golden brown, increase oven temperature to 375 degrees and bake an additional 5 to 10 minutes.
• Remove from oven and dust with confectioners' sugar and, using your fingers, sprinkle with ground cinnamon in a decorative pattern. Slice and serve.

Steps:

• Fill the bottom of 6 Champagne glasses with 1/2 tablespoon Cassis. Pop open a bottle of Champagne and divide among the glasses. The color of the drink should be a sunset pink. Garnish with lemon twists.