Name: Braised Beef and Fig Pastilla
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 serving(s)
Ingredients: 2 lbs (1 kg) boneless beef flap steaks, cubed; 3 tablespoons (45 ml) olive oil; 1 onion, chopped; 1/2 teaspoon (2.5 ml) ground turmeric; 1/2 teaspoon (2.5 ml) ground cinnamon; 1/2 teaspoon (2.5 ml) ground cumin; 1/2 teaspoon (2.5 ml) ground coriander; 1/4 teaspoon (1 ml) cayenne pepper; 2 cups (500 ml) chicken broth; 1 tomato, diced; 6 dried figs, chopped; 1 tablespoon (15 ml) honey; 8 round or square sheets Brick pastry, about 12-inch (30-cm); 1/4 cup (60 ml) butter, melted; Salt and pepper

Note from Ricardo

Brick is a pastry made from flour, water, and salt. This very thin pancake comes from North Africa and is especially used for pastilla, a Moroccan specialty. You can buy the sheets of pastry in Middle Eastern grocery stores.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Braised Beef and Fig Pastilla

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Note from Ricardo

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