B'stilla with Veal and Pearl Onion | Saveur

Ingredients

• 3 Tbsp. olive oil
• 10 Tbsp. unsalted butter, melted, divided, plus more as needed
• 1 lb. pearl onions, peeled
• 2¾-lb. boneless stew veal, cut into 2-in. chunks, patted dry with paper towels
• Kosher salt and freshly ground black pepper
• 1 tsp. freshly grated nutmeg
• 1 tsp. ground allspice
• 1 serrano chile, seeded, and finely chopped
• 4 cups veal or chicken stock
• 16 phyllo dough sheets (8 oz.), thawed