GOLDEN VALLEY, Minn.-- It was close, but Saffron chef and owner,
Sameh Wadi, just missed beating Iron Chef Morimoto in his recent "Iron
Chef America" challenge.
This morning, chef Wadi stopped by our kitchen to tell us more and
share his recipe for a dried fruits dessert.
For more delicious dishes, stop by Saffron Restaurant & Lounge,
located at 123 North 3rd Street in Minneapolis. Call 612-746-5533 or
visit www.saffronmpls.com for details.
Dried Fruits &
Almond Wrapped in Phyllo (Bisteeya)
Bisteeya
½ cup dried apricots
½ cup dried sour
cherries
½ cup sultanas (golden raisons)
½ cup dried black figs
4 pieces candied ginger
2 cups white wine
½ cup fried almonds,
crushed
1 tsp Spice Trail's Ras el Hanout*
1 package Phyllo
Clarified butter as needed
Garnish
1 tbls cinnamon
¼ cup powdered sugar
pomegranate molasses
yogurt mixed with a little orange blossom
water
In a medium saucepot combine all of the fruits and Spice Trail's Ras el
Hanout with white wine and Stew on low heat until the fruits are soft.
Stir in the almonds and reserve in cooler.
Cut phyllo into squares and
brush with clarified butter, place a small amount of the filling in the
middle and fold over to resemble a flower or desired shape. Place in
350-degree oven until golden brown.
Brush pomegranate molasses on plate, drizzle with yogurt then place
bisteeya on top and dust with sugar and cinnamon.
*Ras el Hanout literally means "head of the shop" or the best spice
mixture a merchant has to offer. Spice Trail is available at Saffron
Restaurant & Lounge.
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