Toto's B'stilla
Prepare the fillings in advance and let them cool before assembling the b'stilla.
Ingredients List
4 medium onions, finely chopped
1 cup canola oil
1.5 pounds boneless chicken breast
1 pound ground beef
1 bunch parsley, finely chopped
1 teaspoon allspice
1 teaspoon cinnamon
2 teaspoons granulated sugar
1.5 teaspoons freshly ground pepper
1 pound thinly sliced mushrooms
1 - 8oz. package sliced almonds
1/4 cup of honey
4 hard boiled eggs
1 package phyllo dough
2 teaspoons confectioner's sugar
CHICKEN FILLING Over medium heat, sauté half the chopped onions in 2 tablespoons canola oil until tender. Add the chicken breasts and cook thoroughly. Finely chop the cooked meat by hand or food processor. Add 1/4 cup chopped parsley, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon, 1 teaspoon granulated sugar, 1/2 teaspoon salt, and pepper to taste.
BEEF FILLING Over medium heat, sauté the remaining chopped onions in 2 tablespoons canola oil until tender. Add ground beef and cook thoroughly. Drain off any fat. Add 1/4 cup chopped parsley, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon, 1 teaspoon granulated sugar, 1/2 teaspoon salt and pepper to taste. Mix well, let cool.
MUSHROOM FILLING Over medium-high heat, sauté the mushrooms in 2 tablespoons canola oil until lightly browned. Remove from heat and add 1/4 cup chopped parsley, 1/2 teaspoon salt and pepper to taste. Mix well, let cool.
ALMOND FILLING Lightly toast the almonds in a dry frying pan over medium-high heat. Remove from heat and mix with honey and raisins.
ASSEMBLY Thaw the phyllo dough according to package directions. Unwrap and place under plastic wrap, topped by a damp towel. Preheat the oven to 375 degrees. Lightly oil a 4-quart baking dish. Lightly brush five (5) individual sheets of phyllo with oil and place them in the disk so that the bottom and sides of dish are covered (top photo). Spread the chicken filling evenly in the dough and top with one sliced hard boiled egg. Lightly brush three (3) sheets of phyllo with oil and arrange over the chicken. Spread evenly with the mushroom filling and another sliced egg. Top with three (3) more sheets of lightly oiled phyllo. Evenly spread with the almond mixture and a sliced egg. Top with three (3) more sheets of lightly oiled phyllo. Add the ground beef filling and the last sliced egg. Lightly brush five (5) sheets phyllo with oil and top the b'stilla, tucking all edges of the phyllo in around edges of the pan.
Toto's Couscous with Merguez
Serves Six
Ingredients List
6 skinless chicken thighs
4 tablespoons canola oil
2 quarts chicken broth
1 yellow squash, quartered lengthwise
1 zucchini, quartered lengthwise
1 small turnip, quartered
1 medium onion, quartered
2 teaspoons granulated sugar
1 butternut squash, peeled and cut into six (6) pieces
2 dozen baby carrots
1 small head cabbage, cut in six wedges
1 can chickpeas, drained and rinsed
12- links merguez sausage
1 package instant couscous
1 recipe (fresh salsa) see below
COUSCOUS STEW In a large pot over medium-high heat, brown chicken in canola oil until golden. Add chicken broth, all the vegetables, and chickpeas. Bring to a boil, then reduce heat to a simmer. Cover and cook 45 minutes.
MERGUEZ Grill or pan fry the merquez sausage until well done.
SERVING Cook couscous according to the package directions. Place on a large platter. Create a well in the center and fill with couscous stew. Garnish with merguez and fresh salsa (see recipe below)
Ingredients List
3 tomatoes, cut in 3/8" dice
1 medium onion, finely diced
1 green bell pepper, finely diced
2-3 jalapeno peppers, finely diced
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon salt
Mix all ingredients. Refrigerate for 2-3 hours before serving
Serves Six-Eight
Ingredients List
3 pounds
shad, cut into 1-inch steaks
1-3/4 cups TOTO'S AUTHENTIC CHERMOULA SAUCE & MARINADE
3 tablespoons canola oil
2 green bell peppers cut into strips
1 large onion, sliced
2 tomatoes diced, or 1 14oz. can of crushed tomatoes
6 small carrots, julienned
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 cup chopped parsley
1 lemon. thinly sliced
In a non-reactive pan, coat the shad with one cup of TOTO'S AUTHENTIC CHERMOULA SAUCE & MARINADE. Allow to marinate in the refrigerator for 2-3 hours.
HOW TO In a large sauté pan over medium high heat, warm the canola oil. Add peppers, onions, tomatoes and carrots and sauté until tender. Arrange fish steaks with marinade in the pan. Sprinkle with spices and parsley, add the remaining chermoula. Top each fish steak with a slice of lemon. Bring to a gentle simmer and cook for thirty minutes uncovered or until sauce reduces by half.