• Ingredients: 17
  • Serves: 4

Turkey b’stilla with each confectioners’ sugar and cinnamon for dusting.


For almond sugar

For filling

  • Garnish: 1 tsp. each confectioners’ sugar and cinnamon for dusting

Whipped Cream

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


Make almond sugar:

Make filling:

  1. Step 1 In a large saucepan bring broth to a boil and remove pan from heat. Stir in saffron and steep 10 minutes.
  2. Step 2 Add turkey and simmer mixture, stirring and breaking up lumps, 2 minutes, or until meat is just cooked through.
  3. Step 3 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.
  4. Step 4 Boil cooking liquid until reduced to about 3/4 cup, about 10 minutes. Transfer 1/4 cup liquid to a small bowl and reserve.
  5. Step 5 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.
  6. Step 6 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.

    For this step you will need

  7. Step 7 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.
  8. Step 8 Add mixture to turkey with raisins, lemon juice, cilantro, and mint, stirring until combined well. Cool filling completely.
  9. Step 9 Stack phyllo sheets on a work surface and cover stack with overlapping sheets of plastic wrap and then a dampened kitchen towel.
  10. Step 10 Working quickly (phyllo dries out easily), arrange 1 phyllo sheet in a 9-inch glass pie plate, letting edges hang over.
  11. Step 11 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.

    For this step you will need

  12. Step 12 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).

    For this step you will need

  13. Step 13 Sprinkle remaining almond sugar over top. Bake pie in lower third of oven 25 minutes (top will be golden brown in places).

    For this step you will need