Bastilla, also known as pastilla, is a traditional Moroccan savory pie that combines the flavors of tender meat (often pigeon or chicken), eggs, and almonds, wrapped in delicate layers of crispy pastry. This dish, with its perfect balance of sweet and savory, is often served at celebrations and special occasions. Bastilla’s unique blend of spices, nuts, and meat makes it an unforgettable experience for any food lover.
Ingredients:
- 1 whole chicken (or 2 pigeons), about 1.5 kg
- 2 large onions, finely chopped
- 4 tablespoons olive oil
- 1/2 teaspoon saffron threads
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon turmeric
- Salt to taste
- 1/2 cup fresh parsley, chopped
- 6 large eggs
- 1 cup ground almonds (lightly toasted)
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon (for the almond mixture)
- 10 sheets of filo dough or warqa (Moroccan pastry)
- 1/2 cup melted butter
- Powdered sugar and cinnamon for garnish
Prep Time:
- Preparation: 30 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 2 hours
Ce plat impressionnera à coup sûr et ravira ceux qui découvrent la cuisine marocaine pour la première fois.
Preparation:
1-Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until soft and translucent. Add the chicken, saffron, ginger, cinnamon, black pepper, turmeric, and salt. Add enough water to cover the chicken, bring to a boil, then reduce to a simmer. Cook until the chicken is tender (about 45-60 minutes), turning the chicken occasionally to ensure even cooking.
2-Prepare the Egg Mixture: Once the chicken is cooked, remove it from the pot, let it cool, and shred the meat, discarding the bones. Reduce the sauce in the pot over medium heat until thickened. Beat the eggs, then stir them into the reduced sauce. Cook over low heat until the eggs scramble and the mixture is thick. Set aside.
3-Prepare the Almond Mixture: In a bowl, combine the ground almonds, powdered sugar, and ground cinnamon. Set aside.
4-Assemble the Bastilla: Preheat your oven to 350°F (180°C). Grease a large pie dish or baking pan with butter. Lay a few filo dough sheets (or warqa) at the bottom of the dish, brushing each sheet with melted butter. Layer the shredded chicken, then the egg mixture, and finally the almond mixture. Fold the overhanging pastry over the filling, brushing with butter. Place additional filo sheets on top, sealing the pie and tucking the edges underneath.
5-Bake: Bake the bastilla for 20-30 minutes, or until the pastry is golden and crispy. Once baked, dust the top with powdered sugar and cinnamon for garnish.
6-Serve: Serve warm, slicing the bastilla like a pie. Enjoy the contrast of the crispy exterior with the savory-sweet filling inside!
