Sunday, December 13, 2009

Fekkas Salé

Fekkas salé

Ingrédients :
• 1 verre de beurre fondu
• 1 verre d’huile
• 1 verre d’oignons râpés
• 1 verre de persil haché très fin
• 1 sachet de levure chimique
• 2 fromages (triangle)
• 1 cube de bouillon de poulet
• Farine selon le mélange
• 1/2c.à.c de poivre
• 1/2c.à.c de piment fort
• 1c.à.c de sel
• Mélanger dans une bassine le fromage avec le beurre fondu, l’huile jusqu’à l’obtention d’un mélange homogène.
• Ajouter le cube de bouillon de poulet pilé, le persil haché, les oignons râpés, sachet de levure chimique, poivre, piment fort et sel.
• Incorporer la farine tamisée peu à peu jusqu’à l’obtention d’une pâte homogène pas trop molle.
• Diviser la pâte en petites boules.
• Former de chaque boule un cylindre de 1cm de diamètre. Couper à l’aide d’une paire de ciseaux ce cylindre en petites formes. Les déposer sur une plaque beurrée.
• Répéter cette opération jusqu’à l’épuisement de la pâte.
• Cuire à four moyen jusqu’à ce qu’elles soient dorées.
Bon appétit



(Normally made with pigeon, but chicken may be substituted)

(From the Kitchen of Samira & Fatima)


1 Whole Chicken (or equivalent parts in chicken thighs and breasts)
4 Large Onions (cut into small lengthwise slices)
Water (1/2 cup)
Ginger Powder (1 Teaspoon)
Black Pepper (1/2 Teaspoon)
1 Whole cinnamon stick
Olive Oil (1/2 Cup)
Butter (¼ stick)

Fresh Cilantro (1 large bunch, finely chopped)
Fresh Parsley (1 large bunch, finely chopped)
Sugar (1/2 Cup)
Ground Cinnamon (1/2 teaspoon)
12 eggs

Almonds (1 pound)
Sugar (1/2 cup)
Ground Cinnamon (1/2 teaspoon)
Vegetable oil (enough to fry the almonds)

12 Pastilla Sheets (Purchased)

2 beaten eggs (for assembly)
Vegetable oil (for assembly)

Powdered Sugar (for decoration)
Ground Cinnamon (for decoration)


§ Place the chicken, onions, water, cilantro, ½ of the parsley, ginger powder, salt, pepper, cinnamon sick, olive oil, and butter in a large stock. Cook over medium/high heat for approximately 30 minutes (or until chicken is thoroughly cooked).

Remove chicken from water, but allow other ingredients to continuing cooking over medium to high flame until onions are well caramelized (approximately an additional 30 minutes). Mixture should produce a fairly heavy stew consistency. Stir constantly so that the onions do not stick.
§ Once the chicken has cooled, cut the meat off of the bone into small cubes. Create small piles of chicken (approximately 3 inches in diameter) and set aside on a large baking sheet.

§ Once the onions have reached the consistency described above. Add ½ cup of sugar, ½ teaspoon of ground cinnamon, and remaining chopped parsley. Cook for approximately 5 minutes.

§ Beat all 12 eggs, and with flame still on medium/high, add the egg mixture to the onion mixture. Stir constantly until the onion/egg mixture thickens. Note: should be thick, but not dry. Make sure there is still juice in the mixture.
§ Remove onion/egg mixture from stove and pour into colander. Shake colander to drain all of the juice.

§ Onion mixture must be allowed to completely cool before assembling the pastilla. It should ideally be allowed to sit at room temperature for 1-2 hours.

§ To prepare almond mixture, add enough vegetable oil to a saucepan to cover the almonds, and fry the almonds over a high heat until brown. Drain the oil. Allow the almonds to cool. Chop the almonds in a food processor. In a plastic bag, mix the almonds, ½ cup sugar, and ½ teaspoon ground cinnamon.

Pastilla Assembly

§ he almond mixture. Spread the almond mixture over the top, and slightly press down the onion and chicken mixture so that the mounds nicely match the size
of the saucer.

§ Fold one side of the pastilla sheet over the mixture.

§ Brush egg on the seam of the opposing side of the pastilla sheet and overlap this side over the first side.

§ Do the same with the remaining two sides, closing the pastilla in the shape of a square.

§ Drizzle approximately a teaspoon of vegetable oil on top of the closed pastilla, and smooth over with hand.

§ Carefully flip the pastilla off of the saucer into the palm of your hand, and place on the baking sheet, seams facing up.

Baking & Decorating

§ Preheat oven to 350 degrees.

Once the pastillas are placed on baking sheet (with enough room not to touch each other) bake at 350 degrees, on the oven’s middle rack, for approximately 20 minutes. If the pastillas have not browned, heat from the top for a few minutes to brown.

§ Remove from the oven, and allow to cool slightly.

§ Decorate with mixture of powdered sugar and cinnamon.

§ Enjoy!!!!!!