This recipe was inspired by making a traditional Moroccan Jewish B’Stilla recipe for Sukkot.
Before my Celiac Disease diagnosis, I loved the phyllo dough and savory meat dish from the International Jewish CookbookÂ by Evelyn Rose. Â This year I tried to duplicate it with great success. Â I know I will never get GF phyllo dough to have the same texture, but this came close.Â
Day 1: Make the rough dough. Â Using the Rough Puff Pastry recipe from Gluten Free Girl, substitute Margarine or Parve Shortening for Butter. Â Refrigerate overnight.
- 1 large 4ish pound chicken
- 1 large onion
- black pepper
- 1/2 tsp Ground Ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tbsp finely chopped parsley
- 20 fluid ounces of stock from the chicken
- 7 eggs
- 1 cup slivered almonds
- 2/3 cup margarine
- 1-2 Tbsp sugar
- 1/4 tsp cinnamon
Day 2: Â Wash the bird, quarter and simmer the bird with Giblets in 20 oz water with onion seasonings and parsley for 1 hour until the bird is absolutely tender (cover the pot with foil to ensure you keep the steam in). Â You can use a much smaller bird and augment with chicken breasts. Â When cooked drain off the stock and reserve. Â Skin and bone the chicken and cut the meat into bite size pieces.
Take 8 ounces of stock (after it’s cooled sufficiently) and blend it with eggs in a food processor or blender. Â Pour the mixture into a small pan and stir over LOW heat CONSTANTLY until the mixture thickens and become creamy. Â DO NOT BOIL! Â The savory custard and the meat become the filling. Â Allow to cool.
Dry fry the almonds until golden brown (or 2 minutes on high power in the microwave)
Preheat the oven to 350Â°F.
Use a Lasagna size baking pan for the B’Stilla.
Take the dough out of the refrigerator and divide it into 3 parts. Â Set aside 1 part and put the remaining parts back into the refrigerator. Place a layer of saran wrap on the counter place the dough and put a parchment paper on top. Â With a rolling pin, roll the dough out into the size of the pan. Â Remove the parchment paper.
Brush the bottom of the lasagna pan with a layer of melted margarine. Â Carefully invert the dough into the pan removing the saran wrap. Â Brush the top of the dough with more melted margarine. Â Sprinkle the top with sugar, cinnamon and almonds. Â Spread 1/2 of the cooled egg mixture over this and about 2-3 oz of the chicken stock. Â Roll out another layer of the dough and place it on top. Â Brush the top with more margarine and lay the meat out in this layer, adding the remaining egg custard and 2-3 more ounces of chicken stock. Â Roll out the last layer and place it on top, trying to seal the top if you can. Â Paint the remaining top with Margarine, and sprinkle a little sugar an cinnamon on the top. Â Â If you can’t seal the top add 2-3 ounces of chicken stock.
Place it in the oven for 60 minutes, then raise the temp to 400Â°F for 15 minutes. Â Gluten free dough will not brown like regular dough. Â Take it out; it’s done.