When we speak of unexpected snacks, it is in reference to the unexpected use of the main ingredient or its manner of preparation. While some of the snack foods listed below may be strange to the rest of the world, they can be treasured delicacies from their places of origin. Let us try looking into the top three on the list.
Pineapple and apple bars is a delicious dessert which you can have with tea or as a yummy dessert. It can be stored for 3-4 days in an airtight container. You may also freeze them and heat them in the oven or microwave before serving.
Makes 16 slices
1/4 cup self-rising flour
1/4 cup whole meal self-rising flour
3/4 cup rolled oats
1 cup dried apples, finely chopped
1/2 cup canned crushed pineapple, drained well
2 tablespoons honey
1 tablespoon low-fat natural yogurt
2 egg whites
Preheat the oven at 180C and the lightly grease a shallow rectangular cake pan with margarine or oil.
Next, sift the flour and the whole meal flour into a large mixing bowl. Add the oats, pineapples and apples.
Melt the margarine in a small saucepan or in the microwave. Add the honey and stir until well combined.
Place the melted margarine mixture and the yogurt in the mixing bowl with the dry ingredients. Mix well.
Put the egg whites in a medium sized mixing bowl and beat it until it becomes light and foamy. Fold in the flour and fruit mixture. Mix until well combined.
Transfer it to the greased pan and bake it in the oven for 30 minutes or until it is set. Remove from oven and let it cool completely. Cut into squares and serve.
Photo Courtesy Of: Darwin Bell
Stuffed potatoes is a quick and easy recipe that you can make using your microwave oven, although you may use a regular oven if desired. Add more cheese if you want and serve it with sour cream would also make it more delectable.
4 medium sized potatoes
4 spring onions
4 tablespoons grated cheddar cheese
1 tablespoon chopped basil
Salt and ground white pepper to taste
Wash and scrub the potatoes. Pierce the skin with a knife and place them on a microwavable dish. Microwave it on high for 4 minutes.
While the cooking the potato, chop the tomatoes and spring onion finely. Place them on a medium sized bowl and add the cheese and the basil leaves. Mix well.
Get the cooked potato and let it cool slightly. Slice off the top to create a lid. With a spoon, scoop out the insides of the potato leaving a one centimeter shell.
Combine the insides of the potato and tomato mixture in a medium sized bowl. Season it with salt and pepper. Mix well.
Spoon the potato and tomato mixture back into the potato shells. Put the lid back and return it to the microwave. Cook it on high for another minute. Remove it from the microwave and serve immediately.
Photo Courtesy Of: mpich3
Fruity coleslaw is a yummy side dish to any type of grilled or roasted meat. It can also be eaten as a healthy snack. Make sure that the canned fruits have been drained well, so that the coleslaw will not be runny. Add raisins or other fruits if desired.
2 cups shredded cabbage
1 carrot, peeled and thinly sliced
1/2 cup canned pineapple tidbits, drained
4 pieces canned peach halves, drained
Pinch of nutmeg
1 cup unflavored yogurt
1/4 cup honey
2 hard-boiled eggs, quartered
Drain the peaches and chop them. Do the same for the pineapple chunks.
Place the cabbage, carrots, pineapple tidbits and chopped peaches in a medium sized bowl.
In a small bowl, combine the nutmeg, yogurt and honey. Mix well. Pour it over the cabbage and the fruits. Gently toss until well combined. Adjust the taste by adding more yogurt or honey.
Transfer the coleslaw in a bowl and serve. If you want to store it, keep it in an airtight container and refrigerate.
Photo Courtesy Of: mdid
Fruit kebabs make delicious desserts and snacks. It is something people of all ages appreciate and enjoy. The yummy passion fruit yogurt enhances the fruity tastes making you crave for more. It reminds me of my recent trip to Vietnam where we often sipped passion fruit shake by the pool in Mui Ne Hills.
2 cups strawberries
1/2 a honeydew melon
1/2 a melon
For the passion fruit yogurt:
1/2 cup plain yogurt
2 tablespoons fresh passion fruit pulp
2 teaspoons honey
1/4 teaspoon cinnamon powder
First prepare the passion fruit yogurt, combine the pulp, yogurt, honey and cinnamon in a small mixing bowl. Cover and refrigerate until needed.
Remove the hulls from the strawberries. Next, cut the honeydew and the melon into 1/2 inch cubes. After, peel and slice the bananas. Thread the fruits on skewers. Serve with passion fruit yogurt. You may serve the kebabs chilled or at room temperature.
*If passion is not available, plain yogurt and honey will suffice.
Photo Courtesy Of: mikefats
Moist Chocolate loaf is a yummy recipe which you can prepare anytime. It can be eaten as snacks or you may serve it as a dessert. This plain loaf can be spruced up with some fruit or icing. You can also serve it with a scoop of ice cream if you feel like having a sinfully sweet treat.
Makes 1 loaf
70g polyunsaturated margarine
1/4 cup caster sugar
1 egg, lightly beaten
1 teaspoon vanilla essence
2/3 cup self-rising flour
1 tablespoon cocoa powder
1/4 teaspoon bicarbonate of soda
1/4 cup buttermilk
3 teaspoons cocoa powder
1 teaspoon icing sugar
Preheat oven at 180C. Slightly grease a loaf pan with melted margarine and line the base and sides of the pan with baking paper.
Place the margarine and sugar in a small mixing bowl and then bet it using an electric beater until it becomes light and creamy. Gradually add the eggs as you beat the batter. Fold in the vanilla essence and continue to beat until well combined.
Transfer the batter to a large mixing bowl. Sift the flour, cocoa and baking soda into the mixture. Pour in the buttermilk and stir the mixture until it becomes smooth. Pour the prepared batter into the loaf pan. Smoothen the surface and bake it for 30 minutes or until a skewer or toothpick comes out clean when inserted at the center.
Remove the loaf from the oven and let it stand for 10 minutes. Remove from the pan and place it on a wire rack. Let it cool. Dust it with sifted cocoa powder and sugar before serving. Refrigerate if desired.
Photo Courtesy Of: FamilyNature
Fruit cocktail brownies are delicious sweets that are perfect for the holiday season. Serve them during parties or give them away as gifts.
1 439g can fruit cocktail, drained (reserve 2 tablespoons of syup)
2/3 cup butter
3/4 cup cocoa powder
2 cups sugar
4 pcs eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon fine salt
1/2 cup cashew nuts, coarsely chopped
Preheat the oven at 350F and slightly grease a 13”x9” pan with butter.
Next, melt the butter in a medium sized saucepan over low heat. Add the cocoa and stir until it is dissolved. Remove from heat.
Sift the flour, baking powder, salt and sugar into a large mixing bowl. Add the cocoa mixture, eggs, vanilla and reserved cocktail syrup. Stir until all the ingredients are well combined.
Place the nuts and fruit cocktail in the batter. Mix well. Transfer the mixture into the greased pan. Bake it in the oven for 30-45 minutes or until set. Test doneness with a toothpick. Insert it into the brownies and it must come out clean.
Let it cool for 5 minutes before slicing. Serve warm or at room temperature. Store it in a sealed container if desired.
Photo Courtesy Of: Laura HB
Chicken fritters in barbecue sauce is a delicious dish that can be eaten as an appetizer, snack or main dish if served with rice or salad.
Mixed vegetables are mixed into the patties to add moisture, since chicken has less fat compared to other meats. If I don’t have mixed veggies, I use grated carrots instead.
For the chicken fritters:
500g minced chicken
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup minced onion
1 tablespoon minced garlic
1 tablespoon soy sauce
1/2 tablespoon lemon juice
1 cup frozen mixed vegetables
Salt and ground white pepper to taste
Oil for frying
For the barbecue sauce:
1 tablespoon butter
1/2 teaspoon minced garlic
1 cup bottled barbecue sauce
Place the minced chicken, flour, egg, onion, garlic, soy sauce, lemon juice and mixed vegetables in a large bowl. Mix well. Season it with salt and pepper. Cover and refrigerate for 15-30 minutes.
Get 3 tablespoons of the chicken mixture and form a patty. Place it on a floured surface. Repeat this with the remaining ingredients.
Heat the oil in a large frying pan over medium heat. Fry the fritters for 3-5 minutes or until they are golden brown. Transfer them to a colander or plate lined with paper towels to drain the excess oil.
To prepare the sauce, melt the butter in a small saucepan. Sauté the garlic for 1-2 minutes or until fragrant. Add the barbecue sauce and let it simmer for 5 minutes or until heated through. Season it with salt and pepper. Serve the chicken fritters with barbecue sauce.
Photo Courtesy Of: Kevin Prichard Photography
Turkey avocado and cheese sandwich is a healthy recipe that is great for lunch or as an afternoon snack. Sweet potato fries is a yummy addition to this dish. I love chilled sandwiches so I decided to refrigerate it in a re-sealable container for 30 minutes before eating it.
Makes 1 serving
2 slices wheat bread
1/2 tablespoon mayonnaise
1 tablespoon cranberry jelly
2 slices turkey breast ham
4 tomato slices
1 ripe avocado, sliced
1 slice Cheddar cheese, halved
1 slice Gouda cheese, halved
Get a slice of bread and spread mayonnaise over it. Next get the other slice and top it with cranberry jelly.
Place the turkey ham over the bread with cranberry jelly. Layer it with the tomatoes, avocadoes, Cheddar cheese and Gouda cheese. Cover it with the bread with mayonnaise. Slice the sandwich in half and serve immediately.
Photo Courtesy Of: bensonk42
Bacon drop biscuits are delicious treats that are great with coffee or your preferred fruit juice. Have them for an afternoon snack or pack them for your kids’ snacks.
2 1/2 cups all-purpose flour
1 1/4 tablespoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/4 teaspoon salt
5 tablespoons cold butter, cubed
1 cup sour cream
6 bacon rashers
1 teaspoon oil
3/4 cup grated Gruyere cheese
Preheat the oven at 425F and slightly grease a baking sheet with butter.
Heat the oil in a medium sized skillet over medium heat. Fry the bacon rashers for 2-3 minutes or until they are crisp. Transfer to a plate lined with paper towels to drain the excess oil. Crumble the bacon and set aside.
Sift the flour, baking powder, baking soda, sugar and salt into a bowl. Next, cut the butter using a pastry blender until it resembles coarse crumbs. Make sure that it doesn’t melt. Gradually add the flour mixture and mix it into the butter.
Add the sour cream into the butter and flour mixture. Fold in the bacon and cheese. Spoon heaping drops of batter into the greased baking sheet; bake it for 15 minutes or until the edges are golden brown. Serve warm.
Photo Courtesy Of: robotsari
Chicken bites with orange-lemon sauce is a delicious dish that you can have for snacks. Serve it with some salad and fries for a full meal.
2 large chicken breast fillets, skin removed
1 egg lightly beaten
1/4 teaspoon ground black pepper
1/2 teaspoon crushed garlic
1/4 teaspoon ground mustard powder
1 cup cornflakes
For the sauce:
2 teaspoons corn flour
1 teaspoon sugar
2 tablespoons water
2 tablespoons lemon juice
1/4 cup orange juice
Preheat the oven at 180C and then line the oven tray with foil or baking paper.
Cut the chicken fillet into bite sized pieces and set aside.
Process the cornflakes in a food processor and blender for 30 seconds or until it is almost fine. Transfer to a plate.
Combine the egg, pepper, garlic and mustard in a medium sized mixing bowl. Whisk well until it is smooth.
Dip the chicken into the egg mixture and then coat it in cornflake crumbs. Shake off the excess.
Place the chicken on the baking tray and bake it in the oven for 10-15 minutes or until it is crisp and golden brown.
While waiting for the chicken bites, prepare the sauce. Combine the sugar and corn flour in a small bowl. Mix until smooth. Transfer it to a small saucepan and place it over medium heat. Add the juices and stir. Let it boil. Reduce the heat and let it simmer for another 2 minutes or until it thickens. Remove from heat and let it cool slightly.
Place the chicken bites on a plate and serve it with the sauce. Serve warm.
Photo Courtesy Of: Like_the_Grand_Canyon
Otak-otak is a delicious Asian fish cake recipe, where the fish paste is wrapped in banana leaves and cooked on a grill. It is a palatable dish that is often eaten as a snack along with a hard-boiled egg. It can also be used as a sandwich filling or served with rice.
500g Spanish mackerel, deboned and mashed
1 cup coconut cream
1 cup water
2 teaspoons kaffir lime leaves, finely chopped
1 1/2 teaspoons salt
Fresh banana leaves for wrapping, cut into squares
For the spice paste:
1 cup shallots
2 stalks lemongrass, sliced thinly
2 1/2 inch piece galangal or ginger root
2 1/2 inch turmeric or 1 teaspoon ground turmeric
2 teaspoons grated coconut, fried until golden brown
12 fresh small chili, seeded
1 tablespoon shrimp paste
1 cup water
Prepare the spice paste by placing the shallots, lemongrass, galangal, turmeric, fried grated coconut, red chili, candlenuts, shrimp paste and water in a food processor or blender. Process it for 1-2 minutes or until smooth. Transfer it to a small bowl and set aside.
Put the mackerel, coconut cream, water and kaffir lime leaves in the food processor. Process it for 1 minute or until well combined.
Combine the fish paste mixture and the spice paste mixture in a medium sized bowl. Mix well.
Spoon some fish paste mixture at the center of a cut banana leaf. Wrap it and seal the ends with toothpicks. Repeat this procedure for the remaining ingredients.
Grill the wrapped fish paste on a hot plate or grill for 3-5 minutes or until the fish paste is set and the banana leaves are browned. Serve with bread or rice.
Photo Courtesy Of: VirtualErn
Herbed popcorn is a yummy twist to the classic popcorn recipe. It almost tastes like chips! The combination of Parmesan, garlic salt and basil give off an aromatic saltiness to it. The walnuts on the other hand contribute more crunch and an added taste plus texture too.
5 tablespoons canola oil
1/2 cup un-popped popcorn kernels
2 tablespoons melted butter
1/2 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 cup walnuts, roughly chopped
1/2 cup grated Parmesan cheese
Heat the oil in a large pot or Dutch oven over medium heat. Add the popcorn and cover the pot. Once the corn kernels start popping, gently shake the pot over the burner. Keep the lid slightly open to release the steam. When the popping sounds slow down and the intervals last for a few seconds, remove the pot from the heat. Shake the pot while covered for a minute to make sure all the kernels pop. Transfer the popcorn to a large bowl and drizzle it with melted butter.
In a medium sized b bowl, combine the chopped walnuts, garlic salt, Parmesan and dried basil. Mix well. Add the herb and walnut mixture to the popcorn and gently toss until well combined. Serve warm. Add more garlic salt if desired.
Photo Courtesy Of: cyclonebill
Pizza rolls are the perfect party food. They also make yummy dinners because they are filling. You have the option to add more toppings or fillings if desired.
Add the spinach and cheese mixture to the roll or serve it on the side just like a creamy sauce.
6 large flour tortillas
250g grated mozzarella cheese
300g Italian sausage, fried and sliced
For the pizza sauce:
1 tablespoon olive oil
1/2 tablespoon minced garlic
1/2 cup tomato paste
1/2 tablespoon sugar
1/4 teaspoon Italian seasoning
For the spinach-cheese filling:
1 tablespoon olive oil
1/4 cup minced onions
3 cups spinach leaves, rinsed
1/2 cup cream cheese, softened
1/2 cup cottage cheese
1/2 teaspoon minced garlic
1 tablespoon grated parmesan cheese
Preheat the oven at 300F and lightly grease a baking sheet with olive oil.
First prepare the pizza sauce by heating the oil in a small saucepan. Sauté the garlic for 1-2 minutes or until lightly browned. Add the tomato paste and let it simmer for 2-3 minutes. Stir in the sugar and Italian seasoning. Season it with salt and pepper. Let it cool.
After, prepare the spinach and cheese filling by sautéing the onions in another saucepan. Add the spinach leaves and cook if for 3-5 minutes or until they wilt. Season it with salt and pepper.
Next, combine the cottage cheese, cream cheese, garlic and Parmesan cheese in a large bowl. Add the spinach and mix it well.
Place a tortilla on the greased tray. Spread pizza sauce over it and top it with the Italian sausage and sprinkle it with grated mozzarella. Drizzle it with olive oil. Repeat this for the remaining tortillas. Bake them in the oven for 10 minutes or until the tortilla is crisp and the cheese is melted.
Place some spinach and cheese mixture over the pizza. Roll up and serve immediately.
Photo Courtesy Of: jeffreyw
Croque monsieur is a sandwich of French origin. According to Wikipedia, it is their version of a fast food snack which is often served in cafes or bars. I love the combination of tastes. To me it is a union of French toast and a ham and cheese sandwich. It is perfect for breakfast or snacks. Emmental and Gruyere cheese are often used for this dish, but feel free to use other kinds such as mozzarella if desired. You may also sprinkle it with confectioners’ sugar if you want to add some sweetness to it.
4 slices of bread
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
4 slices of ham
4 slices Gruyere cheese
1/2 cup of all-purpose flour
3 tablespoons butter
Salad greens, for serving
French fries, for serving
Get a slice of bread. Spread mayonnaise on each and then top it with mustard. Do this for the remaining bread. Place a slice of ham and cheese on a piece of bread and then put another slice of bread on top of it. Cut the sandwiches using cookie cutters if desired.
Next, combine the flour and egg in a medium sized bowl. After, melt the butter in a non-stick skillet. Dip the sandwiches in the egg mixture and then fry them in the skillet for 2-3 minutes on each side or until golden brown. Transfer it to a serving plate or individual plates and sprinkle with grated cheese before serving. Serve with salad greens and fries.
Photo Courtesy Of: TAYLOR149
Prawns on toast is a light and delicious recipe that is a perfect appetizer, but it can also be served as a snack or side to other dishes especially noodles like pancit canton.
If you do not want to stir-fry the prawns first, you may place the uncooked shrimp and cornstarch mixture over the bread and just bake the toasts until the shrimps are cooked and the bread are golden brown.
I personally prefer this dish spicy, so I like adding red chili flakes to the chopped shrimp. Tabasco or chili sauce are good alternatives too.
8 Slices of white bread or whole wheat bread
500g Prawns, shelled
1 teaspoon cornstarch
1/2 teaspoon salt
2 tablespoons chopped spring onions
Ground white pepper to taste
1 cup oil
1/4 cup white sesame seeds
1/4 cup tomato sauce
Finely chop the prawns and place them in a medium sized bowl. Add the cornstarch, salt pepper and green onions. Mix well until the shrimp is coated in cornstarch.
Heat the oil in a medium sized skillet or wok over medium heat. Stir-fry the shrimp for 2-3 minutes or until they turn pink. Put the stir-fried shrimp to a plate and set aside.
Cut the bread slices into three and spread tomato sauce over them. Top them with the chopped prawn mixture. Sprinkle them generously with sesame seeds.
Place the toasts in the oven or oven toaster for 2-3 minutes until they are heated through. Serve immediately.
Photo Courtesy Of: stu_spivack
Pancit canton is a Filipino noodle recipe of Chinese origin. It is often served in parties and gatherings. You can also find it in most restaurants in the Philippines.
There are many types of pancit, as it is the Asian version of pasta, for the reason that it is filling. It is a dish in itself since it has meat and vegetables. It can be eaten as a snack or a side to other food.
2 tablespoons vegetable oil
1 onion, sliced
3 garlic cloves, crushed
1 lb. pork shoulder, sliced thinly
1 chicken breast, deboned and sliced thinly
1/2 lb shrimp, peeled
2 tablespoons soy sauce
2 cups chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned
2 carrots, julienned
3/4 cup dried black or shiitake mushrooms
1 1 lb. pack pancit canton (Chinese wheat noodles)
1/2 teaspoon freshly ground black pepper
Patis (Filipino fish sauce), to taste
4 green onions, sliced
1 lemon or kalamansi, cut into wedges
Soak the dried mushrooms in a bowl of water for 30 minutes or until they are soft. Drain and discard the water. Slice the mushrooms into strips and remove the tough parts. Set aside.
Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for 2-3 minutes or until the onions are tender. Add the pork and cook it for another 3-5 minutes or until lightly browned. Add the chicken and cook it for another 3-5 minutes as well. Lastly, stir in the shrimp and cook it for 2-3 minutes or until they are pink. Season them with soy sauce. Stir-fry for another 2 minutes or until some of the soy sauce has been absorbed.
Pour the chicken broth into the skillet and increase the heat to high. Bring it to a boil. Add the cabbage, green beans, mushrooms and carrots. Cook it for another 4-6 minutes or until the vegetables turn bright green and crisp. Reduce the heat and let it simmer for another 6-8 minutes or until all the liquid evaporates. Season it with fish sauce and ground black pepper. Toss occasionally. Garnish it with green onions and lemon wedges before serving.
Photo Courtesy Of: mooglet
Rice krispies or rice puffs is a type of cereal that is often used as a topping or added to other desserts or dishes. This yummy snack is great for kids and even adults who love peanut butter and bananas. It is similar to the classic granola or power bar.
You may add some nuts or dried fruits to this yummy recipe if desired. It is perfect for parties too. I also think that topping it with vanilla ice cream would definitely take this treat to the next level. Enjoy!
4 tablespoons unsalted peanut butter
2 cups rice krispies or rice puffs
3 tablespoons honey
Preheat the oven at 150C and slightly grease a small rectangular baking pan with oil.
Combine the rice krispies and the honey in a medium sized bowl. Mix well until the rice krispies are coated in honey. Transfer the rice krispies into a pan and spread it evenly. Bake it in the preheated oven for 10 minutes or until lightly toasted. Remove from oven and let it cool completely. Cut it into bars.
Peel the bananas and slice them. After, spread peanut butter over the rice krispies bars and top them with sliced bananas. Serve immediately.
Photo Courtesy Of: jeffisageek
I have been looking for the perfect gyro recipe for the longest time, but most of them taste bland, which is why I decided to improvise and be creative. For this recipe, I decided to use yogurt as the base of the marinade. If you want it to be more authentic, you may replace the yogurt with 1/4 cup of olive oil. I also chose tzatziki, but feel free to use garlic sauce if desired. If you are inclined to use lamb instead of beef, make sure to add twice as much lemon juice. Chicken is also a good alternative to dark meat.
2 lbs. sirloin steak
1/2 cup lemon juice
1 tablespoon tahini
3 tablespoons olive oil
6 garlic cloves, roughly chopped
1 teaspoon fresh thyme, chopped
2 teaspoons fresh oregano, chopped
2 red onions, sliced into thin rings
24 leaves romaine lettuce, washed and dried
12 pieces pita bread
3 ripe tomatoes, seeded and sliced into thin strips
2 cups Greek yogurt or unflavored yogurt
Salt and freshly ground pepper to taste
1 cup tzatziki for serving
Combine the yogurt, lemon juice, tahini, olive oil, garlic, thyme and oregano in a medium sized bowl. Mix it well and season it with salt and pepper. Transfer 1/4 of the marinade to a small bowl.
Place the sirloin in the yogurt and herb mixture. Make sure that the meat is coated with the yogurt mixture. Cover the bowl and refrigerate it overnight.
Combine the onions and the leftover marinade. Cover it and place it in the refrigerator along with the meat.
A few hours before grilling, add the onion and yogurt mixture to the marinated beef. Stir the marinade. Cover the bowl and refrigerate it for 2-4 hours.
Grill the sirloin for 6-10 minutes, depending on the thickness, until it is tender. Turn at least once. Do not overcook. Use the marinade to baste the meat so that it doesn’t become dry.
With a slotted spoon, transfer the sliced onions from the marinade to a large serving plate. Put the tomatoes and lettuce leaves on the plate as well.
Heat the pita bread on the grill for 2-3 minutes. If you want grill marks, let it stay on the grill longer. Place the heated pita bread on a platter or serving plate.
While heating the bread, slice the meat into thin strips and transfer it to a plate.
To assemble the gyro, put some meat on a piece of pita bread. Add some lettuce, tomatoes and onions. Top it with a tablespoon of tzatziki. Roll the pita bread or fold it to enclose the filling. Place it on a platter or individual plates. You can also serve the ingredients as is, so that you have the option to make your own gyro. Serve immediately with tzatziki.
Photo Courtesy Of: jeffreyw
B’stilla or spiced chicken parcels is a Moroccan recipe that makes delicious snacks or appetizers. If you are wondering what ras el hanout is, it is a Moroccan spice mix which includes cinnamon, cloves, cardamom, coriander, cumin, ground chili peppers, turmeric, nutmeg and peppercorn. Just in case you cannot find the prepared spice, perhaps you can make your own or substitute it with other spice mixes like mandy spice or baharat.
1 tablespoons olive oil
130g unsalted butter
1 small onion, finely chopped
1 chicken breast fillet, roughly chopped
2 teaspoon ras el hanout spice
50ml white wine
1/2 cup chicken stock
1 hard-boiled egg, peeled and chopped
1 tablespoon chopped coriander
1 tablespoon chopped parsley
16 sheets filo pastry
2 tablespoons toasted almonds, chopped
2 tablespoons almond, flaked or sliced
Preheat the oven at 200C and lightly grease a baking tray with melted butter or oil.
Heat the oil and half a tablespoon of butter in a medium sized frying pan over medium heat. Sauté the onions for 2 minutes until they are light brown. Add the ras el hanout spice and cook it for another minute until it is fragrant.
Fry the chicken for -23 minutes until the edges are light brown. Pour in the wine and the chicken stock. Increase the heat to high and bring it to a boil. After, reduce the heat to low and let it simmer for another 5-8 minutes or until the flavors are absorbed by the chicken and the liquid evaporates.
Combine the egg, coriander and parsley in a food processor or blender. Process it for 2 seconds until almost smooth. Set aside.
Melt the remaining butter in a small saucepan or microwave it for 30 seconds. Get a piece of filo pastry and spoon some chicken, egg mixture and chopped almonds at the center of the pastry. Fold the filo to enclose the filling. Make sure that it is wrapped well and the edges are secure. Brush the pastry with melted butter and sprinkle it with flaked almonds. Repeat this for the remaining ingredients. Place the b’stilla on the greased baking tray and then bake it for 12-15 minutes until the parcels are golden brown. Remove from oven and let it stand for 3 minutes. Transfer them to a serving plate or individual plates. Sprinkle it with confectioners’ sugar before serving. Serve warm.
Photo Courtesy Of: scaredy_kat