Pastilla au bœuf & compotée de coings

Name: Pastilla au bœuf & compotée de coings
Total time: 70 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 1 pinch saffron; 1 clove garlic; 1 small piece ginger; 1 pinch salt; 1 pinch black pepper; 1 tablespoon olive oil; 1 piece beef; 1 medium onion; 1 cup water; 1 handful parsley; 2 dates; 2 quinces; 1 cup orange juice; 1 tablespoon cinnamon; 1 tablespoon sugar; 1 tablespoon butter; 1 cup almonds; 1 1/2 cup sesame seeds; 2 tablespoons peanut butter; 1 tablespoon honey; 1 tablespoon red wine vinegar; 1 cup flour; 1 1/4 cup powdered sugar; 1 handful pistachios; 1 handful purple flowers

1h 10m

Serves 2

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Pastilla au bœuf & compotée de coings

instagram.com

1h 10m

Serves 2

Directions

1Prepare the spice mix by combining saffron, garlic, ginger, salt, pepper, and olive oil in a mortar and pestle.
2Rub the spice mix all over the beef and let it marinate.
3Finely slice the onion.
4Sear the marinated beef in a pot with butter until golden brown.
5Add sliced onions and sauté until softened.
6Pour orange juice over the beef and onions, then add parsley and dates.
7Peel, core, and cut the quinces into small pieces.
8In a saucepan, combine quince pieces, orange juice, cinnamon, and sugar. Bring to a boil and simmer until thickened.
9Melt butter in a pan, then add the quinces and cook until caramelized.
10Toast the sesame seeds in a dry pan.
11Shred the cooked beef.
12Mix the shredded beef with the quince compote.
13Make the almond crumble: Combine peanut butter, honey, red wine vinegar, almonds, and sesame seeds and mix until combined.
14Assemble 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.
15Bake until golden brown.
16Garnish with pistachio, sesame seed balls, and edible flowers.

Ingredients

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

Equipment

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

Pastilla au bœuf & compotée de coings

1h 10m

Serves 2

instagram.com

Pastilla au bœuf & compotée de coings

instagram.com

1h 10m

Serves 2

Directions

1Prepare the spice mix by combining saffron, garlic, ginger, salt, pepper, and olive oil in a mortar and pestle.
2Rub the spice mix all over the beef and let it marinate.
3Finely slice the onion.
4Sear the marinated beef in a pot with butter until golden brown.
5Add sliced onions and sauté until softened.
6Pour orange juice over the beef and onions, then add parsley and dates.
7Peel, core, and cut the quinces into small pieces.
8In a saucepan, combine quince pieces, orange juice, cinnamon, and sugar. Bring to a boil and simmer until thickened.
9Melt butter in a pan, then add the quinces and cook until caramelized.
10Toast the sesame seeds in a dry pan.
11Shred the cooked beef.
12Mix the shredded beef with the quince compote.
13Make the almond crumble: Combine peanut butter, honey, red wine vinegar, almonds, and sesame seeds and mix until combined.
14Assemble 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.
15Bake until golden brown.
16Garnish with pistachio, sesame seed balls, and edible flowers.

Ingredients

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

Equipment

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