Bastilla (also known as pastilla or b’stilla) is a traditional Moroccan pie that is a blend of sweet and savory flavors. This dish is usually made with pigeon or chicken, almonds, eggs, and a variety of spices, all encased in layers of thin, crispy pastry. Here’s a traditional recipe to help you make Moroccan Bastilla at home.
Ingredients:
- For the Filling:
- 1 whole chicken (about 1.5 kg / 3.3 lbs) or 4 chicken breasts
- 2 tablespoons olive oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- Salt to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 4 large eggs, beaten
- 1 cup blanched almonds, toasted and coarsely chopped
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon (for almond mixture)
- 1/4 teaspoon ground nutmeg (optional)
- For the Pastry:
- 10-12 sheets of warqa (Moroccan pastry) or phyllo dough
- 1/2 cup melted butter
- 1 egg yolk (for sealing the pastry)
Instructions:
- Prepare the Chicken Filling:
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until the onions are soft and translucent.
- Add the chicken, ground ginger, ground cinnamon, ground turmeric, ground black pepper, and salt. Sauté for a few minutes to brown the chicken slightly.
- Add enough water to cover the chicken. Bring to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and let it cool. Once cooled, shred the chicken meat and set it aside.
- Reduce the cooking liquid in the pot until it is thick. Stir in the beaten eggs and cook, stirring constantly, until the eggs are scrambled and the mixture is thick. Add the chopped parsley and cilantro, and mix well.
- Prepare the Almond Mixture:
- In a bowl, mix the toasted almonds with powdered sugar, ground cinnamon, and ground nutmeg (if using).
- Assemble the Bastilla:
- Preheat your oven to 180°C (350°F).
- Brush a large round baking dish or pie pan with melted butter. Layer 4-5 sheets of warqa or phyllo dough, brushing each sheet with melted butter, and letting the excess hang over the edges of the dish.
- Spread half of the almond mixture evenly over the bottom layer of dough.
- Add the shredded chicken mixture on top, then spread the scrambled egg mixture evenly over the chicken.
- Fold the overhanging dough over the filling. Layer 4-5 more sheets of warqa or phyllo dough on top, brushing each with melted butter. Tuck the edges under to seal the pie. Brush the top with egg yolk.
- Bake the Bastilla:
- Bake in the preheated oven for about 30-40 minutes, or until the pastry is golden brown and crispy.
- Serve:
- Allow the Bastilla to cool slightly before slicing. Serve warm, garnished with a dusting of powdered sugar and ground cinnamon.
Tips for Perfect Bastilla:
- Warqa or Phyllo Dough: Handle the dough carefully to prevent tearing, and keep it covered with a damp cloth to avoid drying out.
- Layering: Ensure each layer of dough is well-brushed with butter for a flaky and crispy crust.
- Flavor Balance: Adjust the amount of powdered sugar and cinnamon to your taste to balance the sweet and savory flavors.
Cultural Significance:
Bastilla is a cherished dish in Morocco, often served during special occasions and celebrations. Its intricate preparation and unique blend of flavors make it a highlight of Moroccan cuisine.
Making Moroccan Bastilla at home allows you to enjoy a traditional and luxurious dish that’s perfect for any special occasion. This flavorful pie, with its blend of savory chicken, sweet almonds, and aromatic spices, is sure to impress your guests. Whether you’re preparing it for a festive celebration or a unique family dinner, this recipe will bring a taste of Morocco to your kitchen.