Moroccan

Chermoula     To     Bisteeya

Chermoula is a spices mixture for Moroccan cooking.  It goes very well with fish dishes.

 

Ingredients and the quantity for the chermoula.
1 capsicum, 6 garlic, 4 small tomatoes, 1teaspoon cumin, 1 teaspoon chilli powder, 1 teaspoon salt, 5 stems of parsley, 1 teaspoon coriander powder, lemon juice of a lemon and 1/2 cup oil



Bisteeya is a famous pie in Morocco; the chicken bisteeya is a popular one, and fish bisteeya is very good too.

What you need for baking the Seafood Bisteeya

2.  Mix some chermoula with the
seafood mix to marinade for 1 hour

1.  300 g seafood mix & 1/2 quantity
of the chermoula mixture

4.  Blanched and chopped the spinach
finely

3.  Soak 75 g vermicelli in hot water
drain, add in 2 tbsp chermoula, mix!

6. preserved
lemon, cut into thin diced

5. Two large of Susy's water pastry
and two small.  Brush with oil in between

Line the tin with two pieces of the large pastry and brush with oil between the pastry
Reserved two small pieces of the pastry and brush with oil for the top to enclose the pie

7 Place some vermicelli and chermoula
put marinade mix seafood& the thin
sliced preserved lemon

8.  Place all chopped spinach to cover
the seafood

9.  Place the remaining vermicelli on top
of the spinach layer.

10.  Bake in the preheated hot oven
175 degree C for 25 minutes.

Presentation  The Seafood- Bisteeya

Showing off the inside Of Bisteeya

I made my own pastry.  The warka (Moroccan pastry) is not available in my town.  It could have been quicker if I used the phyllo pastry, which is readily available in any supermarket.  

Delicious fish and cooked perfectly inside the pie because they are sitting between the vermicelli and the spinach keep them moist.

Until next time.

Susy