I apologize if reviving old threads is frowned upon. This practice is, in some sites; please let me know if Roadfood follows a similar policy, tradition.
Anyway, I like to look at interesting [to me] from old threads, and add something useful [I hope] so that we might spark some more discussions, maybe outside our usual tracks?
Like the gentleman upthread who worked for a Moroccan who neatly combined the elements of spanakopita and b'stilla, to create his own variant of what he felt would please his customers' tastes, and sold it as Chicken b'tilla! Feta cheese and spinach, plus the chicken and sweet almonds, would have given a Moroccan a mighty shock! So began the Brick Lane "Curry" tradition of freewheeling names, that later gave rise to its own orthodoxies! Such is life!
Re: b'stilla, watching a real master [female in this case] hand form these pastries, using a rounded pastry tin, but otherwise just her hand and a circular sheet of varq dough, is pretty amazing, at least to me.
Situation the well-buttered varg in the small tin to provide a stable foundation, the chicken, egg, and almond mixtures are squished in firmly and the varq is brought together on top much like some Chinese dim sum, with a coiling motion. Then the topmost lip(s) are turned back down on themselves, like peeling back a lotus flower, until a double layer of pastry is formed out of the one original layer, with a steam hole left in the middle. Neat round balls, well greased, set out to bake.
post edited by pimple2 - 2016/07/10 18:45:51