Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
The secret is out — Portugal is a food and wine lover's dream destination!
Join me for a special sailing aboard a magnificent luxury river ship!
Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
Just one of the many incredible recipes from my Moroccan friend, Chef Bahija.
Canola, Safflower or Vegetable oil for frying 16 phyllo leaves, cut into circles, 9" diameter 1 cup blanched almonds 2 tablespoons powdered sugar 1 1/2 teaspoon ground cinnamon 4 tablespoons cornstarch 4 cups milk 1/2 cup sugar Pinch of kosher salt 2 tablespoons ground blanched almonds 3 drops Moroccan orange flower water or to taste
Heat 1/2" oil in a large skillet. Fry phyllo, 2 pressed together at a time, on both sides until pale golden and crisp. Drain. Leave oil in skillet and brown almonds in oil. Drain and when cool, finely chop. Mix with powdered sugar and cinnamon.
Blend cornstarch with 1/4 cup milk. Heat 3 3/4 cups milk, 1/2 cup sugar to boiling point. Stirring constantly, add cornstarch and cook until thick and sauce coats spoon. Add 2 tablespoons ground almonds and orange flower water. Whisk until smooth and continue cooking 1 minute. Remove from heat and let cool.
Just before serving, assemble bisteeya. Place 2 sets of leaves on a large serving platter. Sprinkle with one-third of the chopped and browned almonds. Cover with 2 sets of leaves and spoon over 2 spoonfuls of the milk sauce. With a spoon, press down on the leaves slightly. Cover with 2 sets of leaves and sprinkle with one-third almonds. Cover with remaining leaves and spoon over 2 spoonfuls of sauce. Sprinkle with remaining almonds. Serve remaining orange blossom custard sauce in a small bowl.
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