B’stilla with Parsley Salad

Hipcooks Recipe
Serves 6

1-2 tablespoons olive oil
1 large, diced onion
1 clove, chopped garlic
1 pound  ground lamb (you can also use ground beef, or a 50/50 mix)
½ teaspoon cinnamon (plus more for dusting)
½ teaspoon allspice
⅓ cup toasted pine nuts
⅓ cup chopped dates (currants, raisins, or apricots also work)
½ cup chopped parsley
powdered sugar, enough for dusting (about 1 teaspoon)


12 sheets phyllo dough
6 tablespoons butter, melted


Make the filling:
Heat a swirl of olive oil in a pan over medium-high heat. Add the onions and saute until translucent. Stir in the garlic and cook until fragrant, about 30 seconds. Add the lamb, cinnamon, and allspice, breaking apart any large lumps of meat with a spatula. When the meat is just barely cooked, remove from the heat and stir in the pine nuts, dates, and parsley.  Add salt and pepper to taste.  Allow to cool before assembly.

Assemble the pastries:
Lay a single sheet of phyllo on a flat surface. Brush the sheet with melter butter. Fold in half, lengthwise and then again. Place a heaping spoonful of filling near the right corner. Fold the corner up and over the filling so that it makes a triangle. Continue folding the triangle to the end of the sheet, so that all the edges are completely sealed. Don’t worry if the phyllo tears occasionally. Repeat with the remaining phyllo and filling. Brush the tops of the pastries with a little more butter. These can be refrigerated or frozen to bake later.

When you’re ready to bake the pastries, preheat the oven to 375°F.

Bake until crispy and golden, about 20 minutes. Allow to cool for a minute, then transfer to a serving platter. Sprinkle with powdered sugar and cinnamon to serve. Flakiness guaranteed!


Parsley Salad

Parsley, 2 bunches,  leaves only – pinch off the stem
Lemon juice, from 1 lemon
Olive oil, to taste
Maldon salt, to taste


Combine all of the ingredients and serve!

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