Moroccan Turkey Pie

　　Traditionally, Moroccan b'stilla is a pie made with minced squab.

　　

Ingredients

Serves 4 as a main course

　　

For almond sugar

1/8 cup blanched almonds

　　1 tablespoon granulated sugar

　　1/2 teaspoon cinnamon

　　

For filling

4 garlic cloves

　　1 cup packed fresh cilantro sprigs

　　1/4 cup packed fresh mint leaves

　　1 large onion

　　1 3/4 cups chicken broth (14 fluid ounces)

　　1/4 teaspoon crumbled saffron threads

　　1 pound lean ground turkey

　　5 large egg whites

　　1/2 teaspoon vegetable oil

　　1 tablespoon ras el hanout

　　1 tablespoon all-purpose flour

　　2 teaspoons finely grated peeled fresh gingerroot

　　3/4 cup golden raisins

　　2 tablespoons fresh lemon juice

　　four 17- by 12-inch phyllo sheets

　　3 tablespoons fine dry bread crumbs

　　Garnish: 1 teaspoon each confectioners' sugar and cinnamon for dusting

　　

Make almond sugar:

Step 1

In a food processor finely grind together almonds, sugar, and cinnamon.

　　

Make filling:

Step 2

Mince garlic. Chop cilantro and mint. Chop enough onion to measure 1 1/2 cups.

　　

Step 3

In a large saucepan bring broth to a boil and remove pan from heat. Stir in saffron and steep 10 minutes. Add turkey and simmer mixture, stirring and breaking up lumps, 2 minutes, or until meat is just cooked through. In a large sieve set over a bowl drain turkey mixture and return drained cooking liquid to pan. Transfer turkey mixture to a large bowl. Boil cooking liquid until reduced to about 3/4 cup, about 10 minutes. Transfer 1/4 cup liquid to a small bowl and reserve. Reduce heat to moderate and add whites in a stream to liquid remaining in pan, whisking. Cook mixture, whisking, until whites are opaque, about 2 minutes. Add egg mixture to turkey mixture and stir until combined. In a non-stick skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add ras el hanout, flour, gingerroot, and garlic and cook, stirring constantly, 1 minute. Add reserved cooking liquid and boil, stirring and scraping up brown bits, 1 minute. Add mixture to turkey with raisins, lemon juice, cilantro, and mint, stirring until combined well. Cool filling completely. Filling may be made 1 day ahead and chilled, covered.

　　

Step 4

Preheat oven to 350°F.

　　

Step 5

Stack phyllo sheets on a work surface and cover stack with overlapping sheets of plastic wrap and then a dampened kitchen towel. Working quickly (phyllo dries out easily), arrange 1 phyllo sheet in a 9-inch glass pie plate, letting edges hang over. Sprinkle bottom with 2 teaspoons almond sugar and 1 tablespoon bread crumbs. Repeat layering 2 more times, arranging each phyllo sheet in a different position to create an even overhang all around. Top with remaining phyllo sheet and spoon filling evenly into shell. Sprinkle filling with 2 teaspoons almond sugar and carefully fold overhanging phyllo over top of filling to enclose it completely (phyllo will be very brittle; don’t worry if it breaks). Sprinkle remaining almond sugar over top. Bake pie in lower third of oven 25 minutes (top will be golden brown in places).

　　

Step 6

Dust pie with confectioners' sugar and cinnamon and serve immediately.

　　

Nutrition Per Serving

Each serving about 402 calories and 12.4 grams fat (28% of calories from fat).

　　#### Nutritional analysis provided by Gourmet