(no subject)
Yo, I found my sweet potato bisteeya recipe in email, and I don't think I ever posted it here.
Also does anyone have suggestions for a vegan binder for the filling? If I could make this without the eggs that would be great.
Boil sweet potatoes until tender, then puree, reserving the boiling liquid. In sixteen batches if you only have a 1 cup chopper available instead of a reasonable food processor. While that is happening saute a zillion onions, diced fine, with turmeric, saffron, and enough ginger to smell in the next county. Add cooking liquid to the sweet potato mash if necessary to thin it. Add one egg for every half pound of sweet potato, and parsley, coriander, and salt to taste. Blend again or at least mix very well. Stir in the onions. Toast pine nuts and grind them to a fine powder with confectioners sugar, in a ratio of 3 parts pine nuts to 1 part sugar. Oil the bottom of a tart pan with evoo. Lay down one sheet of filo dough, then brush with oil. Sprinkle a tablespoon of the pine nut mixture. Lay down another sheet of filo dough, then brush with more oil but do not add pine nuts. Keep adding layers of filo dough, rotating each one a sixth turn or so, to make the points line up prettily at the end, and adding pine nuts to every third layer, until you get bored or think there's enough of a bottom crust. Spoon in the sweet potato filling. Layer another three sheets or so of filo dough, adding pine nuts to one layer, and tuck the corners into the pie. Now fold over the points from the bottom crust and fuss with it until it is either aesthetically pleasing or all the filo dough is hopelessly shattered. Sprinkle with more pine nut mixture, and bake at 350 for 25 minutes.
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Also does anyone have suggestions for a vegan binder for the filling? If I could make this without the eggs that would be great.
Boil sweet potatoes until tender, then puree, reserving the boiling liquid. In sixteen batches if you only have a 1 cup chopper available instead of a reasonable food processor. While that is happening saute a zillion onions, diced fine, with turmeric, saffron, and enough ginger to smell in the next county. Add cooking liquid to the sweet potato mash if necessary to thin it. Add one egg for every half pound of sweet potato, and parsley, coriander, and salt to taste. Blend again or at least mix very well. Stir in the onions. Toast pine nuts and grind them to a fine powder with confectioners sugar, in a ratio of 3 parts pine nuts to 1 part sugar. Oil the bottom of a tart pan with evoo. Lay down one sheet of filo dough, then brush with oil. Sprinkle a tablespoon of the pine nut mixture. Lay down another sheet of filo dough, then brush with more oil but do not add pine nuts. Keep adding layers of filo dough, rotating each one a sixth turn or so, to make the points line up prettily at the end, and adding pine nuts to every third layer, until you get bored or think there's enough of a bottom crust. Spoon in the sweet potato filling. Layer another three sheets or so of filo dough, adding pine nuts to one layer, and tuck the corners into the pie. Now fold over the points from the bottom crust and fuss with it until it is either aesthetically pleasing or all the filo dough is hopelessly shattered. Sprinkle with more pine nut mixture, and bake at 350 for 25 minutes.
comments were made at DreamWidth. You can comment there using OpenID.