Turkey Bstila

Name: Turkey Bstila
Yield: Serves 4–6
Ingredients: almonds, olives and mint, to garnish; 1 tsp ground coriander; almonds, olives and mint, to garnish; almonds, olives and mint, to garnish; 3 tbsp sugar; 4 oz / 110 g flaked almonds, cooked in butter; 4 oz / 110 g flaked almonds, cooked in butter; 1 tsp ground cinnamon; 5 eggs; ½ pt / 280 ml strong turkey stock; 4 oz / 110 g butter, melted; 18 sheets filo pastry; 1 tsp cardamom seeds; 1 tsp cumin seeds; 1 tsp ground cumin; 2 tsp coriander seeds; 1½ lb / 680 g cooked turkey meat, off the bone; 4 oz / 110 g chopped dried fruits, e.g. apricots, etc.; 4 oz / 110 g chopped dried fruits, e.g. apricots, etc.; 2 oz / 60 g pickled lemons, chopped (optional)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This crisp, golden, flaky, filo pie has long been a favourite of mine, and makes a lovely lunch or buffet dish. It is based on a Moroccan sweet and savoury pie. The amount of sugar and spices and fruit it contains might surprise you, but I urge you not to stint on these. Leftover turkey meat becomes a real treat prepared this way.

Ingredients

5 eggs
½ pt / 280 ml strong turkey stock
4

Main course

Method

Beat the eggs with the stock, and cook gently in a non-stick frying pan, almost as if you were making scrambled eggs, stirring continuously. When lightly set, remove the pan from the heat and allow to cool.

Brush a shallow 10 × 8 in / 25.5 × 20.5