B'steeya pot pie
Pies
As a kid, my very favorite restaurant was Mataam Fez. A Morrocan restaurant, you sat on a poofy pillow on the floor, ate with your fingers, and watched belly dancers pour scalding tea from great heights, dance with snakes and roll coins up and down their bellies. I loved every single dish they served, but above all, was the flakey sweet, rich chicken pie. The b'steeya. <br /> <br />I set out to make this labor intensive dish just out of high school and it was delicious, but enough work that I did not often try again. Recently, though, I've dabbled in ways to speed it up, reinvent it, and enjoy all the flavors without all the work. I love the mini cupcake versions I made a while back and thought it was a perfect candidate for a one pot meal. Taking cues from another favorite dish, the pot pie, I decided to make a soupy broth, incorporate the almonds and cinnamon into the crust and swirl the egg into the sauce and see what happened. <br /> <br />* Much of the effort was in wrangling all the spices, but I now make my own ras el hanout and use it instead. It makes for a much quicker, delicious meal. Mine has plenty of cardamom, coriander and cumin.
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