B'stilla from Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (page 18) by Diana Henry

  • saffron
  • almonds
  • cilantro
  • ground cinnamon
  • filo pastry
  • ground ginger
  • parsley
  • guinea hen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on January 19, 2017

    This was great, though I must make the disclaimer that I used a 1.5kg chook instead of the guinea fowl. I also had some warka pastry (randomly!), so I used this instead of the filo pastry. It did have a fair bit of faffing about, but this could absolutely be a midweek meal if you cooked the bird the day prior & reserved the stock. Once that's done, the rest is a doddle.

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