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DRIED FRUITS AND
PISTACHIO WRAPPED IN PHYLLO (BISTEEYA) _files/starsBlank.gif)
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| Chef-Owner Sameh Wadi |
| Saffron Restaurant &
Lounge - Minneapolis, Minn., USA |
| |
| Yield: 8 servings |
| Menu Price: $8.50; Food Cost/Serving:
25% |
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| Apricots, dried |
1/4 C |
| Sour cherries, dried |
1/4 C |
| Sultanas, golden
raisins |
1/4 C |
| Figs, black, dried |
1/4 C |
| Ginger, candied |
4 each |
| Ras el hanout |
1 tsp |
| Gewürztraminer
(or other aromatic, sweet wine) |
1 C |
| Pistachios, toasted,
crushed |
1 C |
| Phyllo sheets |
8 each |
| Clarified butter |
1 C |
| Cinnamon |
1 TBS |
| Powdered sugar |
1/4 C |
| Yogurt |
1/4 C |
| Orange blossom honey |
2 tsp |
| Pistachios, toasted and
ground into powder |
2 TBS |
| Pistachio oil |
as needed |
| Instructions: |
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| 1. In a medium saucepot, combine
dried fruits, candied ginger and ras el hanout with wine
and stew over low heat until fruits are soft. Cool completely in
liquid, then roughly chop fruit, stir in pistachios and reserve.
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| 2. Brush phyllo sheets with clarified
butter and layer 4 pieces on top of one another, in two stacks. Cut
both stacks into 4 squares. Place a small amount of filling in
middle of each square and fold over to resemble a flower or another
desired shape. Place in a 350-degree F oven and bake until golden
brown, about 12 minutes. |
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| 3. Mix cinnamon and powdered sugar
and reserve in a small strainer. In a bowl, mix yogurt and orange
blossom honey and reserve. |
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| 4. To serve, place a spoonful of
orange blossom yogurt in the middle of a plate, place
bisteeya on top and garnish with cinnamon sugar, ground
pistachios and a drizzle of pistachio oil. |
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