Ok … I know that I have cooked this meal in a Tagine, but you can cook it in any heavy based pot. No dramas 🙂 I hope that you love this, it is my Mother in law’s recipe.
This recipe is also delicious with beef mince.
500 g lamb mince
2 x brown onions, grated
5 x large tomatoes, halved then grated – discarding their skins
1 handful parsley, finely chopped
3 cloves garlic, crushed
3 Tbls olive oil
1 tspn salt
1 tspn pepper
2 Tbls ground paprika
2 Tbls ground cumin
Eggs as needed per person
Mix the lamb mince with 1 grated brown onion, half of the chopped parsley, salt, pepper, 1 Tbs of the paprika and the same for ground cumin. Mix well until smooth then roll into small balls and fridge until firm. 1 hour or so…
Grate 5 good sized tomatoes and discard the skin. add the other grated onion and fry in olive oil until they begin to melt a bit. Add the garlic and the other half of the parsley then cook a few minutes. Add the remaining spices and maybe 2 cups of water and cook covered stirring occasionally until thickened and yummy. Add the balls and cover for about 20 minutes.
Even my fussy 3 year old gobbled it up and asked for seconds. You honestly need to try this recipe if you are a fan of the Chinese Chicken and sweetcorn soup. It’s soooooo very similar and perfect for a light lunch or to go with dinner.
The main reason I am blogging this is so that I remember to keep making it hehe
Whenever I portion out a whole chicken I always save the back for soups. They have the perfect amount of meat on them to make a soup like this and then the rest of the chicken can be used for whatever you are using it for at the time. It saves so much money to buy one very big chicken and cut it up yourself.
2 Chicken backs
salt and pepper
Some chicken stock powder if you like it extra chickeny (that is SO a word!)
2 Cans of creamed corn
About 5 TBS corn flour/corn starch mixed in water
3 good sized tsps of sugar
2 eggs beaten well
You can use the chicken backs when they are frozen, that’s fine. I do anyway. Put them in a large pot and cover with water and boil them away with some salt and pepper. When they are well cooked and starting to fall apart, take them off of the heat and scoop out all of the chicken and the bones. Watch out for them small rib bones in case of little ones choking. You can pour the soup in a sieve with a big bowl underneath if you want to be doubly certain.
Allow the chicken to cool a bit then pick off every tiny piece of chicken adding it all back to the pot. Add some stock powder if there’s not enough flavour for you. Add the sugar, cans of creamed corn and let it cook away for about 10 minutes. Add water if the level goes too low.
At the end mix the corn flour with the water and add it to the soup whilst stirring and keep stirring a little bit so it doesn’t stick to the bottom of the pan.
Once that has thickened to your preferred consistency drizzle in the eggs while stirring in a whirlpool direction so that it separates into long strings of egg and not clumps.
Feel free to add some chopped green onions, my kids don’t like them so I don’t put them. Or drizzle some sesame oil over the top. Enjoy =D
If you make this i’d love to know if you enjoyed it and if there are improvements to be made.
This delicious Bastilla is my mother in laws recipe. She’s the most AMAZING cook I have ever known and I would love to have her every single recipe. I hope you love this delicate balance of sweet and savoury pie 🙂
1 cup flaked almonds
60 g butter
3 x medium onions, very finely chopped
4 x garlic cloves, crushed
4 tspn freshly grated ginger
4 tspn ground cinnamon
2 tspn ground tumeric
8 x eggs
4 Tbls fresh lemon juice
3 Tbls olive oil
2 x large chicken breasts
5 Tbls pure icing sugar
10 x sheets of filo pastry
1 Tbls cinnamon to decorate
1 Tbls icing sugar to decorate
Preheat oven to 200C. Cook the almonds in a frying pan over medium heat for 5 minutes or until lightly toasted then transfer to a heatproof bowl.
Pan fry the chicken in some olive oil until cooked through but still juicy. Set aside to cool then shred.
Melt the butter over low heat and add the onion, garlic, ginger, cinnamon and tumeric and cook, stirring occasionally until onion is soft. Season with salt and pepper to taste.
Whisk the eggs and lemon juice together then add to the onion mixture and stir through until cooked. ( You will not achieve a scrambled egg consistency the egg will still seem wet ) Set aside to cool.
Mix everything together including the almonds and season again with salt and pepper.
Line a baking sheet with non stick paper. Lay a piece of filo onto the paper and brush with oil and top with another piece of filo in a star shape. Brush with oil and then continue to top with more filo until a 10 piece stack is completed.
Place filling into the middle of the stack leaving the edges to be put over the top. Gently enclose the pie with the pastry until it is circular in shape and completely covered.
Bake until pie is golden and crispy. Approximately 30 minutes.
Extra: Feel free to pretty it up by scrunching oil brushed Filo pastry and topping the dish with it before baking as shown in one of my pictures
My husband is Moroccan so naturally I cook a lot of Moroccan food in our home. This delicious tagine is always a crowd pleaser or a special occasion meal that you and your family will love.
5 x lamb shanks, or lamb chops/pieces trimmed
2 x large brown onions, diced
3 x large garlic cloves, crushed
1 tspn black pepper
1 tspn salt
1 Tbls ground ginger
1 tspn saffron threads, toasted lightly and crushed
1/2 tspn imitation saffron
1 x stick cinnamon
1/4 cup pure olive oil
1/4 cup butter
1 cup pitted prunes
4 Tbls sugar
3 Tbls ground cinnamon
1/4 cup blanched almonds, lightly toasted
5 x eggs, boiled hard and halved
In a large heavy based pot mix the meat, onions, garlic, 1 Tbs of the Ground cinnamon, spices and the oils. Brown for a few minutes over a medium heat.
Add 4 Cups of water and the coriander over a high heat and bring to a fast simmer.
Cover and simmer on a medium to low heat for about 2 ½ hours, stirring around occasionally or until meat is well cooked and very tender. ( If necessary add small amounts of water to the pot to prevent it boiling down to nothing and burning on the bottom of pan )
About 1 ½ hours into the cooking remove 2 cups of the sauce and put aside in a small pot.
When meat is in it’s last 30 minutes of cooking use the reserved sauces and add the Prunes, sugar and the cinnamon. Bring to the boil then gentle simmer until the prunes are tender and the sauce has thickened slightly. Turn down to very low to keep warm until the meat is ready.
Put meat onto a very large deep serving plate with some sauce from it’s pan. Top with the Prunes and pour syrup completely over everything finally topping with scatterings of Almonds and finally the eggs.
Serve with a good salad and fresh bread to mop up the glorious sauces.