Quoted message said:During one of the Food Networks wedding shows this weekend they mention
something about having an "african" themed dinner and that the menu was
authentic african.... I can't vouch for that, but something did peak my
interest.
A Cinnamon Beef Roll....sort of looked like an egg rolls with I guess a mixture
of beef and cinnamon in side and the possibly fried?
Any one ever hear of such a thing? A recipe by chance..
It sounds interesting.
Coming in late, sorry, but here you are:
Disney Recipe - Beef Brewat Rolls - Marrakesh
1 pound ground beef
1/2 medium onion, diced
1 ounce chopped coriander
1 ounce chopped parsley
Mix above ingredients and brown. Add:
1/2 teaspoon cinnamon
1 pinch ginger
1 pinch saffron
1 teaspon salt
2 eggs, whipped
1 ounce peanut oil
Add to beef and herb mixture, cook fully, then cool.
Wrap 1 ounce of meat mixture in a bastilla leaf (similar to a phyllo
pastry sheet, found in Middle Eastern grocery stores). Deep fry rolls.
Sprinkle with powdered sugar and cinnamon.
or supposedly the same Epcot restaurant recipe:
1 pound ground beef
1/2 medium onion, diced
1 ounce chopped coriander
1 ounce chopped parsley
Mix above ingredients and brown. Add:
1/2 teaspoon cinnamon
1 pinch ginger
1 pinch saffron
1 teaspon salt
2 eggs, whipped
1 ounce peanut oil
Add to beef and herb mixture, cook fully, then cool.
Wrap 1 ounce of meat mixture in a bastilla leaf (similar to a phyllo
pastry sheet, found in Middle Eastern grocery stores). Deep fry rolls.
Sprinkle with powdered sugar and cinnamon.
Actually called Bastilla - a chicken version
Bastilla with Sauce Marrakech
Bastilla with Sauce Marrakech
Makes 1 large or 4 individual entree size, 6 appetizer size or a few dozen
hors d'oeuvres size bastillas with phyllo dough
Bastilla, perhaps the best known of Moroccan dishes, has at least six
different variations in its spelling alone! (BASTILLA BESTILLA B'STEEYA
BISTEEYA BISTAYLA PASTILLA) Mid-eastern food often includes unusual
combinations of sweet and savory flavors with complex blendings of herbs
and spices. This is a lighter version of a very traditional Moroccan
recipe, which is usually laden with saturated fat. The original recipe for
this delicious repast, which is often the first course of a Moroccan
feast, features roast squab meat, slivered almonds ground with cinnamon
and powdered sugar, a layer of fluffy scrambled eggs and flaky layers of
phyllo pastry drenched in butter. Like the original, this recipe takes
advance planning and at least a couple of hours to prepare. Unlike the
original, the fat content is much lower. I think you will find this
version to be a delicious surprise and worth the time! It is served with a
flavorful sauce made from reducing the stock that is used for poaching
1 pound boneless, skinless chicken breasts
1 medium onion, chopped
2 cloves garlic, chopped
1 1/2 teaspoons turmeric
1/2 teaspoon saffron
1 1/2 tablespoons minced fresh ginger
1 teaspoon ground coriander
Optional - chili flakes/harissa
Salt
2 cinnamon sticks - approximately 2 " each
3 cups nonfat chicken stock
4 egg whites
1/4 cup chopped cilantro
1/3 cup finely chopped almonds
1/3 cup powdered sugar
1 - 1/2 tablespoons ground cinnamon
Canola oil mist or spray
1 package phyllo dough, thawed overnight in refrigerator
Combine spices in saucepan with stock. Bring to simmer and slowly poach
chicken breasts approximately 10 minutes. Remove from heat. Cool to room
temp.
Remove chicken and shred (or cut breasts in 8 pieces and pulse few times
in food processor; but don't mince too finely). Place chicken in bowl;
pour stock/spice mixture over; cover and refrigerate overnight
preferably).
Bring to room temperature, warm slightly (if necessary to melt congealed
stock) and strain off stock into 2 cup measuring cup. Should be
approximately 1 1/2 cups. Remove cinnamon sticks from chicken mixture.
Whisk 1/4-cup stock, with 4 egg whites and softly scramble in nonstick
pan. (Reserve remaining stock for sauce.) Fold eggs into chicken mixture.
This will help bind the mixture. Season to taste with salt (maybe 1/2
teaspoon; depends on stock) Stir in 1/4 cup chopped cilantro. Mixture
should not be very wet. (Approximately 3 cups at this point).
Combine almonds powdered sugar and cinnamon in small bowl.
FOR INDIVIDUAL PIES: Take 3-4 sheets phyllo and quickly spray between
sheets with canola oil mist (keeping remaining phyllo covered). With 4
layered oiled sheets; divide stack in quarters or sixths depending on
dimension of sheets to make 4 individual pies. Using large ice cream scoop
or measuring cup for uniformity, place approximately ¾ cup * chicken
mixture in middle of quartered sheet; shape with hands. Sprinkle nut
mixture on top and quickly bring corners over on top; flip over and place
seam side down on nonstick sheet. Should be able to adjust shape if
necessary to make them uniform (or sometimes I bring the four corners
straight up, together and twist, like a pouch). You can refrigerate ahead
at this point. It is important for chicken mixture not to be too wet or it
will soak through pastry. You may quickly spray outside of pastry before
baking for deeper browning. Bake at 400 degrees Fahrenheit for
approximately 12 - 15 minutes or until golden. Dust with powdered sugar.
* 1/2 cup to make 6 appetizer portions or 3/4 c to make 4 entree sized
portions
FOR SAUCE: Heat 1 cup of remaining stock/spice mix to boil. Thicken with
approximately 1-teaspoon cornstarch. (Place cornstarch in small bowl,
dissolve in 2 Tablespoons cold water and stir into boiling stock, whisking
constantly. Season with salt to taste. May add 1/2-teaspoon harissa if
spicier sauce is desired.
Recipe created exclusively for Cooking.com by Cheryl Forberg, R.D., Health
Editor at Cooking.com.
Serving Size = 1 Appetizer Size
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/
