Sweet potato bisteeya from Spice - Flavors of the Eastern Mediterranean (page 42) by Ana Sortun

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

  • Eat Your Books

    Note from author: "Brik pastry is hard to find, so I substitute phyllo dough in its place. If you have access to Middle Eastern or eastern Mediterranean shops, look for "Country-style" phyllo dough that is a little thicker than the regular brands....If you do have access to feuilles de brik or brik pastry, you will need about 6 sheets."

  • mcvl on September 29, 2015

    I used the aromatics and seasonings from this recipe to make twice-cooked sweet potatoes, and they were great but too intense to use at the center of the plate. I think in the future I would use the mixture as a spread on toasts or crackers.

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