Pastilla au bœuf & compotée de coings

70 mins
Serves 2
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Directions

  1. 1Prepare the spice mix by combining saffron, garlic, ginger, salt, pepper, and olive oil in a mortar and pestle.
  2. 2Prepare the spice mix by combining saffron, garlic, ginger, salt, pepper, and olive oil in a mortar and pestle.
  3. 3Prepare the spice mix by combining saffron, garlic, ginger, salt, pepper, and olive oil in a mortar and pestle.
  4. 4Rub the spice mix all over the beef and let it marinate.
  5. 5Rub the spice mix all over the beef and let it marinate.
  6. 6Rub the spice mix all over the beef and let it marinate.
  7. 7Finely slice the onion.
  8. 8Finely slice the onion.
  9. 9Finely slice the onion.
  10. 10Sear the marinated beef in a pot with butter until golden brown.
  11. 11Sear the marinated beef in a pot with butter until golden brown.
  12. 12Sear the marinated beef in a pot with butter until golden brown.
  13. 13Add sliced onions and sauté until softened.
  14. 14Add sliced onions and sauté until softened.
  15. 15Add sliced onions and sauté until softened.
  16. 16Pour orange juice over the beef and onions, then add parsley and dates.
  17. 17Pour orange juice over the beef and onions, then add parsley and dates.
  18. 18Pour orange juice over the beef and onions, then add parsley and dates.
  19. 19Peel, core, and cut the quinces into small pieces.
  20. 20Peel, core, and cut the quinces into small pieces.
  21. 21Peel, core, and cut the quinces into small pieces.
  22. 22In a saucepan, combine quince pieces, orange juice, cinnamon, and sugar. Bring to a boil and simmer until thickened.
  23. 23In a saucepan, combine quince pieces, orange juice, cinnamon, and sugar. Bring to a boil and simmer until thickened.
  24. 24In a saucepan, combine quince pieces, orange juice, cinnamon, and sugar. Bring to a boil and simmer until thickened.
  25. 25Melt butter in a pan, then add the quinces and cook until caramelized.
  26. 26Melt butter in a pan, then add the quinces and cook until caramelized.
  27. 27Melt butter in a pan, then add the quinces and cook until caramelized.
  28. 28Toast the sesame seeds in a dry pan.
  29. 29Toast the sesame seeds in a dry pan.
  30. 30Toast the sesame seeds in a dry pan.
  31. 31Shred the cooked beef.
  32. 32Shred the cooked beef.
  33. 33Shred the cooked beef.
  34. 34Mix the shredded beef with the quince compote.
  35. 35Mix the shredded beef with the quince compote.
  36. 36Mix the shredded beef with the quince compote.
  37. 37Make the almond crumble: Combine peanut butter, honey, red wine vinegar, almonds, and sesame seeds and mix until combined.
  38. 38Make the almond crumble: Combine peanut butter, honey, red wine vinegar, almonds, and sesame seeds and mix until combined.
  39. 39Make the almond crumble: Combine peanut butter, honey, red wine vinegar, almonds, and sesame seeds and mix until combined.
  40. 40Assemble the pastilla: Spread the beef mixture on a round piece of phyllo pastry. Top with the almond crumble and cover with the remaining phyllo pastry. Brush with melted butter.
  41. 41Assemble the pastilla: Spread the beef mixture on a round piece of phyllo pastry. Top with the almond crumble and cover with the remaining phyllo pastry. Brush with melted butter.
  42. 42Assemble the pastilla: Spread the beef mixture on a round piece of phyllo pastry. Top with the almond crumble and cover with the remaining phyllo pastry. Brush with melted butter.
  43. 43Bake until golden brown.
  44. 44Bake until golden brown.
  45. 45Bake until golden brown.
  46. 46Garnish with pistachio, sesame seed balls, and edible flowers.
  47. 47Garnish with pistachio, sesame seed balls, and edible flowers.
  48. 48Garnish with pistachio, sesame seed balls, and edible flowers.

Ingredients

  • 1 pinch saffron
  • 1 pinch saffron
  • 1 pinch saffron
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 small piece ginger
  • 1 small piece ginger
  • 1 small piece ginger
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 piece beef
  • 1 piece beef
  • 1 piece beef
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 2 dates
  • 2 dates
  • 2 dates
  • 2 quinces
  • 2 quinces
  • 2 quinces
  • 1 cup orange juice
  • 1 cup orange juice
  • 1 cup orange juice
  • 1 tablespoon cinnamon
  • 1 tablespoon cinnamon
  • 1 tablespoon cinnamon
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 cup almonds
  • 1 cup almonds
  • 1 cup almonds
  • 1 1/2 cup sesame seeds
  • 1 1/2 cup sesame seeds
  • 1 1/2 cup sesame seeds
  • 2 tablespoons peanut butter
  • 2 tablespoons peanut butter
  • 2 tablespoons peanut butter
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon red wine vinegar
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 1/4 cup powdered sugar
  • 1 1/4 cup powdered sugar
  • 1 1/4 cup powdered sugar
  • 1 handful pistachios
  • 1 handful pistachios
  • 1 handful pistachios
  • 1 handful purple flowers
  • 1 handful purple flowers
  • 1 handful purple flowers

Equipment

knifemortar and pestlegarlic pressspice grinderglass containervegetable slicergreen cooking pottongswooden spoonsmall bowlforkbaking sheetpastry brush