Yield: 1 Servings
|See part 1|
tucking in sheets). Brush entire pie again with butter and pour any remaining butter around the edge. (Use the same procedure for warka) 12. Bake the pie in 425 oven until the top pastry leaves are golden brown, about 20 minutes. Shake the pan to loosen the pie and run a spatula around the edges. If necessary, tilt the pan to pour off excess butter (which should be reserved). Invert the pie onto a large, buttered baking sheet.
Brush the pie with the reserved butter and return to the oven to continue baking another 10 to 15 minutes, or until golden brown. (You can bake the pie made with warka leaves, but it is more traditional to gently fry the pie over low heat until golden brown on both sides.) 13. Remove the bisteeya from the oven. Tilt to pour off any excess butter.
Put a serving plate over the pie and, holding it firmly, invert. (The traditional upper filling is always the almond layer.) Dust the top of the pie with a little confectioners' sugar and run crisscrossing lines of cinnamon over the top. Serve very hot.
Note: Bisteeya is customarily served as a first course, and should be hot to the fingertips. To eat it Moroccan style, plunge into the burning pastry with the thumb and first two fingers of your right hand and tear out a piece as large or as delicate as you want. You will burn your fingers, of course, but you will have a lot of fun and the pain will be justified by the taste. Note that the sugar and cinnamon design on the top is always abstract, it is definitely NOT traditional to stencil on pictures of animals or other recognizable motifs - Muslim practice forbids it. Lattice designs of crisscrossed ground cinnamon always looks good.
Posted to Bakery-Shoppe Digest V1 #253 by Tami@... (Tami Boyack) on Sep 19, 1997