Moroccan B'stella
80 mins (prep 50, cooking 30)
22 ingredients
1 servings
When we used to go to a Moroccan restaurant in San Jose, Ca. this was my favorite course of the multi-course meal. The original version of this recipe was on Food Network. I tried to simplify the steps so it would easier for today's cooks...but the spirit of the original recipe remains the same. It is a little work to put together...but if you make it, you won't be disappointed and will wish you had made a larger dish of it. Cooking time reflects both range and oven cooking times combined. Posted for ZWT #6--2010

Categories:  main-dish , meat , <-4-hours , savory-pies , eggs~dairy , time-to-make ,
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Serving Size (1136.84 g)
Servings 1
Amount per Serving
Calories 3492.74 Calories from Fat 2449.35
% Daily Value *
Total Fat 272.15g 418.69%
Saturated Fat 76.14g 380.68%
Trans Fat 3.76g %
Cholesterol 243.81mg 81.27%
Sodium 1675.73mg 69.82%
Total Carbohydrate 240.99g 80.33%
Dietary Fiber 58.65 g 234.59%
Sugars 142.46 g %
Protein 74.34g 148.68%
Vitamin A 5781.4IU% Vitamin C 242.21mg%
Calcium 1914.15mg% Iron 36.73mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
phyllo dough


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