Moroccan Beef Pastilla with Almonds
A delicious Moroccan dish with a savory beef filling and a crunchy almond topping.
Ingredients
- 2 lbs beef, cubed
- 1 large onion, chopped
- 4 cloves garlic minced
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground paprika
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1 cup sliced almonds
- 10 sheets phyllo dough
- 1/2 cup melted butter
- Powdered sugar, for dusting
Instructions
- In a large skillet, cook the beef over medium heat until browned. Remove from skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Cook until onion is soft and translucent.
- Add the cooked beef back to the skillet and stir in the ground cumin, ground cinnamon, ground ginger, ground turmeric, ground coriander, ground paprika, salt, and pepper.
- Cook for another 5 minutes, stirring occasionally. Remove from heat and stir in the chopped fresh cilantro and parsley.
- Preheat the oven to 375°F (190°C).
- Place a sheet of phyllo dough on a flat surface and brush with melted butter. Repeat with 4 more sheets of phyllo, stacking them on top of each other. Sprinkle the sliced almonds evenly over the top sheet of phyllo.
- Spread the beef mixture evenly over the almonds.
- Layer the remaining 5 sheets of phyllo dough, brushing each sheet with melted butter.
- Fold the edges of the phyllo dough in towards the center, creating a sealed packet. Place the packet on a baking sheet.
- Bake in the preheated oven for 40-45 minutes, or until the phyllo dough is golden brown and crispy.
- Remove from the oven and let cool for a few minutes. Dust with powdered sugar before serving.
Nutrition
Calories: 450kcalCarbohydrates: 20gProtein: 32gFat: 28gFiber: 4g
