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Turkey B'steeya

Recipe photo courtesy of MARIA ROBLEDO

This savory-sweet Moroccan pie is traditionally made with chicken or pigeon, but we chose turkey instead. Here it's cooked with fragrant ginger, saffron and turmeric before being wrapped in phyllo dough alongside sweetened almonds and eggs whisked with cilantro and parsley.

Source: Martha Stewart Living, December/January 2015
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