INGREDIENTS

INSTRUCTIONS

tucking in sheets). Brush entire pie again with butter and pour any
remaining butter around the edge. (Use the same procedure for warka)
12. Bake the pie in 425 oven until the top pastry leaves are golden
brown, about 20 minutes. Shake the pan to loosen the pie and run a
spatula around the edges. If necessary, tilt the pan to pour off
excess butter (which should be reserved). Invert the pie onto a  large,
buttered baking sheet. Brush the pie with the reserved butter  and
return to the oven to continue baking another 10 to 15 minutes,  or
until golden brown. (You can bake the pie made with warka leaves,  but
it is more traditional to gently fry the pie over low heat until
golden brown on both sides.)  13. Remove the bisteeya from the oven.
Tilt to pour off any excess  butter. Put a serving plate over the pie
and, holding it firmly,  invert. (The traditional upper filling is
always the almond layer.)  Dust the top of the pie with a little
confectioners' sugar and run  crisscrossing lines of cinnamon over the
top. Serve very hot.  Note: Bisteeya is customarily served as a first
course, and should be  hot to the fingertips. To eat it Moroccan style,
plunge into the  burning pastry with the thumb and first two fingers of
your right  hand and tear out a piece as large or as delicate as you
want. You  will burn your fingers, of course, but you will have a lot
of fun and  the pain will be justified by the taste. Note that the
sugar and  cinnamon design on the top is always abstract, it is
definitely NOT  traditional to stencil on pictures of animals or other
recognizable  motifs - Muslim practice forbids it. Lattice designs of
crisscrossed  ground cinnamon always looks good. Posted to
Bakery-Shoppe Digest V1  #253 by Tami@jex.com (Tami Boyack) on Sep 19,
1997

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