Bstilla Recipes

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Moroccan Seafood Bastilla Recipe image

A classic Moroccan seafood pie with shrimp, calamari, fish and Chinese vermicelli stuffing. In Morocco warqa pastry is used to enclose the filling; outside of Morocco look for brik pastry or use rustic style phyllo dough.Use fresh seafood. The measures below are for raw seafood prior to cleaning; be sure to allow time for careful shelling and prepping or have your fishmonger do that for you.

Provided by Christine Benlafquih | Taste of Maroc

Categories     Main Course

Time 2h15m

Number Of Ingredients 25

2 lbs. fresh medium shrimp, in the shell ((or 1 lb. shelled with head and tail removed))
1 lb. fresh calamari, (cleaned; cut into rings or strips and tentacles coarsely chopped)
1 lb. swordfish (or other firm fish, cut into filet or steak)
3 tablespoons butter, (divided)
salt and pepper
2 large ripe tomatoes, (seeded and grated)
3 large cloves garlic, (pressed)
1 large handful fresh parsley, (finely chopped)
2 tablespoons olive oil or vegetable oil
1 teaspoon salt
1 teaspoon pepper
6 to 7 oz. Chinese vermicelli ((bean thread or rice vermicelli))
1 large handful dry black mushrooms ((wood ear mushrooms))
1 tablespoon hot sauce, (or to taste)
1 tablespoon soy sauce, (or to taste)
tomato sauce ((recipe above))
reserved liquids from cooking the seafood
1 lb. warqa pastry sheets,
1/2 cup unsalted butter, (melted)
1 tbsp vegetable oil
1 egg yolk, (lightly beaten)
1 cup grated cheese (Edam, Mild Cheddar, Gouda, etc.) (optional)
1/2 cup grated cheese (optional)
cooked shrimp in the shell (optional)
parsley sprigs (optional)


  • If starting with raw shrimp in the shell, allow time for cleaning it. Remove the shell, head, tail, and legs from the shrimp. Deveining the shrimp is optional but I always do it. Wash the cleaned shrimp and drain thoroughly. The cleaned shrimp can be covered and refrigerated for up to a day until needed.
  • In a small saucepan or pot, combine the grated tomato, garlic, parsley, oil and salt and pepper. Simmer over medium-low to medium heat until a thick sauce forms, about 15 minutes.
  • Remove from the heat and stir in the hot sauce and soy sauce. Set aside.
  • Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and add the shrimp. Season the shrimp with 1/2 teaspoon each of salt and pepper, and saute for 1 or 2 minutes, just until the shrimp is white and cooked through. Drain and reserve the liquids and set the shrimp aside.
  • In the same skillet over medium heat, melt 1 tablespoon of butter and add the swordfish steak. Season generously with salt and pepper and cook, turning several times, until the fish is cooked and flakes easily. Drain and reserve the liquids. Break the fish off the bone into bite-size pieces, discarding any skin, and set aside.
  • In a skillet with a lid, melt 1 tablespoon of butter over medium heat. Add the calamari and season with 1/2 teaspoon each of salt and pepper. Cover and braise the calamari in the butter and its own juices for 30 minutes or longer, until the calamari is very tender. Add a tiny bit of water during cooking only if the liquids evaporate before the squid is cooked.When the calamari is cooked, drain and reserve the liquids and set the calamari aside.
  • Soak the dried mushrooms in a bowl of cold water for 25 to 30 minutes. Drain and coarsely chop the mushrooms.
  • At the same time, soak the Chinese vermicelli in a large bowl of cold water for about 15 to 20 minutes, until tender enough to cut but not fully plumped. Drain and chop into 2" to 3" strands.
  • Transfer the chopped rice vermicelli to the pot with the tomato sauce. Add the reserved liquids from cooking the fish and seafood and stir to combine. (I find tongs the easiest to use for this.)
  • Simmer gently over medium-low heat, stirring frequently, until the vermicelli is tender and most of the liquids have been absorbed. Remove from the heat.
  • Transfer the Chinese vermicelli to a very large bowl. Add the shrimp, calamari, fish and chopped mushrooms. Stir gently to combine.
  • Taste for seasoning. The filling should be quite flavorful and zesty, a bit salty and spicy to the tongue. Adjust seasoning with additional soy sauce and/or hot sauce as desired. Note that some versions of seafood bastilla have a lot of heat due to hearty additions of hot sauce. Use your own palate as your guide.
  • Working on parchment paper or aluminum foil allows for easy transfer of the bastilla once it's assembled. Overlap sheets of parchment paper or foil to create a large work surface of about 17"x 17".
  • Brush the paper or foil with melted butter and then a little vegetable oil. Overlap sheets of warqa pastry, shiny side down, to fully cover this area. Allow the pastry sheets to drape well beyond the edge of your work area.
  • Brush the pastry leaves with melted butter and add a single 12" round layer of warqa, shiny side down, to the center. Brush it with melted butter. This center circle serves as your guide and base for the bastilla.
  • Place the seafood filling on the circular base, packing and shaping the filling to fit the 12" round. Drizzle melted butter over the filling then top with the grated cheese (if using).
  • Gather the excess pastry up and around the filling, enclosing as much of it as you can. Try to maintain a nice circular shape with smooth sides. Trim excess folds of dough that create unwanted bulk. Brush the folded pastry with butter.
  • Fully enclose the filling by arranging several more overlapping pastry leaves, shiny side up, over the top of the pie . Allow the edges of the pastry sheets to drape over the sides then tuck them carefully under the pie to finish shaping the bastilla.
  • Brush the top and side of the bastilla generously with melted butter then with the egg yolk. (I use my hands for this step.)
  • The bastilla is now ready for baking. Proceed to the next step, or wrap the bastilla in plastic (along with the parchment paper or foil base) and refrigerate for up to 24 hours, or freeze for up to 2 or 3 months.
  • Preheat your oven to 350° F (180° C).
  • Place the bastilla (still on its parchment paper or foil base) on a large baking sheet or pan. A flat sheet allows for easiest transfer; you can line it with foil and crimp up the edges to catch any drippings.)
  • Bake in the middle of the oven until golden brown and crispy; about 35 to 45 minutes. Allow additional time if placing a frozen bastilla directly in the oven.
  • Remove from the oven and if garnishing with cheese, sprinkle it over the hot bastilla. If your cheese doesn't have a low melting point, return the bastilla to the oven for a few minutes to melt the cheese.
  • Carefully transfer the bastilla to a large serving platter. Garnish as desired with shrimp, lemon slices and parsley. Serve immediately.

Nutrition Facts : Calories 704 kcal, Carbohydrate 27 g, Protein 46 g, Fat 44 g, SaturatedFat 22 g, Cholesterol 458 mg, Sodium 1456 mg, Fiber 1 g, ServingSize 1 serving


B'stilla image

Whether you spell it B'stilla, Bastilla or Pastilla - this Chicken and Almond pie is a delicious, traditional Moroccan dish that is agreed to be "intricate, grand, fabulously rich and fantastical".

Yield 8-10 b'stillas

Number Of Ingredients 19

1/2 cup blanched whole almonds, toasted and cooled
3 tablespoons granulated sugar*
1 teaspoon cinnamon*
1/4 teaspoon saffron threads, crumbled*
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 1/2 sticks (3/4 cup) unsalted butter
3/4 teaspoon ground ginger*
2 teaspoons ras el hanout*
1/2 teaspoon freshly ground black pepper*
2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
1 1/2 cups low-salt chicken broth*
3 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)*
Confectioners' sugar and cinnamon for sprinkling*


  • To make the almond sugar:


Moroccan Chicken Bastilla image

Moroccan chicken bastilla, a sweet and savory pie, is famous for its blend of tastes and textures. It requires a few steps, but it is worth it.

Provided by Christine Benlafquih

Categories     Dinner     Entree     Appetizer     Pie

Time 3h

Yield 4

Number Of Ingredients 28

For the Chicken:
1 large chicken, skin and fat removed (cut into pieces)
2 large sweet white onions (chopped)
1 tablespoon ground ginger
2 teaspoons salt
1 1/2 teaspoons white pepper
1 teaspoon black pepper
1 teaspoon turmeric, or 1/4 teaspoon Moroccan yellow colorant
1 teaspoon saffron threads (crumbled)
2 to 3 sticks cinnamon (2 to 3 inches each)
1/4 cup unsalted butter
1/4 cup olive oil (plus more for frying and the pan)
For the Egg Stuffing:
1/4 cup fresh cilantro (chopped)
8 eggs (beaten)
For the Almond Topping:
2 cups whole blanched almonds
1/2 cup powdered sugar
2 tablespoons orange flower water
1 tablespoon unsalted butter (softened)
For the Dough:
1/2 cup unsalted butter (melted)
1 pound warqa or phyllo dough
1 egg yolk (beaten)
For the Garnish:
1/2 cup powdered sugar
2 or 3 tablespoons ground cinnamon


  • Cut the chicken into pieces, discarding the skin. Add the butter and oil to a large Dutch oven or other heavy duty pot and heat on medium until the butter melts. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes. Add the spices and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken pieces and stir to coat. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce as this will ruin the dish.
  • Transfer the cooked chicken to a plate, and reduce the sauce in the pot until most of the liquids have evaporated and the onions form a mass in the oil. Stir occasionally, and adjust the heat as necessary to prevent burning. Remove and discard the cinnamon sticks.
  • While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into bite-size pieces. Place in a bowl and stir in several spoonfuls of the onion mixture; cover the meat and set aside.
  • Transfer the remaining reduced onions and oil to a large non-stick skillet. Add the cilantro, and simmer for 1 to 2 minutes.
  • Add the beaten eggs, and cook as you would an omelet or scrambled eggs. Be patient, as it will take up to 10 minutes for the eggs to set. Some oil separating from the eggs is okay. Set the egg stuffing aside.
  • Heat the vegetable oil in a skillet over medium heat until the oil shimmers. Test the oil by dropping in an almond. If tiny bubbles rapidly rise around the almond within a few seconds, the oil is ready. If the oil boils and splatters immediately, it's too hot.
  • Fry the almonds in batches, stirring constantly, until light golden brown. As soon as the almonds are richly colored, transfer them to a tray lined with paper towels to drain and cool. Fried almonds will continue to darken a bit after frying, so be careful not to burn them while they're in the oil.
  • When the almonds have cooled completely, pulse them in a food processor until finely ground. Put them in a mixing bowl, and with your hands work in the powdered sugar, orange flower water, and softened butter. Set aside.
  • Generously oil a 14-inch or larger round pan. If you don't have a round pan, work on an oiled flat baking sheet or large plate, and shape a circular pie as best you can.
  • Brush melted butter on each sheet of warqa or phyllo dough as you work. If using phyllo, take care to keep it covered with plastic since it dries out very quickly.
  • Using your pan as a guide, overlap 3 or 4 single layers of warqa (shiny side down)-or double layers of phyllo dough-in a circular fashion, so that the inner halves of the pastry dough overlap in the center, and the excess dough drapes over the edges of the pan. Butter each layer of dough.
  • Place one buttered 12-inch circle of warqa, or two 12-inch buttered circles of phyllo, in the center of the pan. This forms the bottom of the pie.
  • Cover the 12-inch circle with the chicken filling, and distribute the egg stuffing over the chicken.
  • Top the egg stuffing with another buttered 12-inch circle of warqa (shiny side up), or two 12-inch buttered circles of phyllo. Spread the almond topping over this layer of dough.
  • Fold the excess dough up and over the almonds to enclose the pie. Flatten and smooth any bulky areas.
  • Brush butter on the folded edges of dough, and top with 3 more overlapping layers of warqa (shiny side up) or phyllo, brushing butter on each layer. Fold down the edges of dough and carefully tuck them underneath the pie, molding and shaping the bastilla as you go.
  • Use your hands to spread the egg yolk over the top and sides of the pie. Lightly oil the bastilla in the same manner.
  • The bastilla is now ready for baking, or it can be covered in plastic and stored in the refrigerator for up to 1 day, or in the freezer for up to 2 months.
  • Position a rack in the center of the oven and preheat to 350 F (180 C). Oil a flat baking sheet.
  • Place the bastilla on oiled baking sheet in the middle of the oven, and bake for 30 to 40 minutes, or until deep golden brown. Note that a bastilla placed in the oven directly from the freezer will take up to 1 hour to bake.
  • Generously coat the bastilla with sifted powdered sugar. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie.
  • Serve immediately.

Nutrition Facts : Calories 2703 kcal, Carbohydrate 99 g, Cholesterol 1068 mg, Fiber 12 g, Protein 203 g, SaturatedFat 46 g, Sodium 2610 mg, Sugar 21 g, Fat 165 g, ServingSize Serves 4, UnsaturatedFat 0 g



Categories     Chicken     Dinner

Yield 4 people

Number Of Ingredients 14

1 small chicken
1 large onion, finely chopped
2 teaspoons grated fresh ginger
1/8 teaspoon saffron thread, crushed
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cinnamon
3 tablespoons chopped parsley
4 eggs
2 tablespoons unsalted butter
2/3 cup blanched almond, chopped
2 teaspoons sugar
1 (9 ounce) package phyllo dough, thawed
olive oil, for brushing phyllo
salt and pepper


  • 1 Put the chicken in a saucepan with the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley, and season with salt and pepper. 2 Add enough water to barely cover the chicken and simmer gently, covered, for 45 minutes or until the chicken is tender. 3 Preheat oven to 400. 4 Transfer the chicken to a plate. 5 Boil the cooking juices until they are reduced to a thick, dryish sauce. 6 Set aside. 7 When chicken is cool enough to handle, remove the skin and take the meat off the bones. 8 Coarsely chop the meat. 9 Beat the eggs and butter with half the reduced cooking juices and cook, stirring constantly, until the eggs are scrambled. 10 Set aside. 11 Toast the almonds in a dry, heavy frying pan, stirring frequently, until lightly browned. 12 Add the remaining cinnamon and sugar. 13 On a baking sheet, use the phyllo pastry (overlapping sheets) to make a square three layers thick and 18 inches across. 14 Spread the remaining cooking juices in a 7-inch circle in the center of the pastry. 15 Cover with the egg mixture, and top with chicken and almonds. 16 Fold the sides of the pastry up and over the filling to completely enclose the filling. 17 If necessary, patch any gaps with more pastry, always brushing with oil. 18 Bake at 400 for 25-30 minutes, or until the pastry is golden and crisp. 19 To serve, lightly dust confectioner's sugar andground cinnamon over the top.


B'stilla image

A rather unusual Moroccan Chicken Pie that is both savoury and sweet. Traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. This is really good, so roll up your sleeves and give it a go!

Provided by evelynathens

Categories     Savory Pies

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup butter, plus
1/2 cup additional butter, melted, for brushing phyllo
2 (4 lb) chicken
2 bunches parsley, chopped
1 large onion, minced
1/4 teaspoon crumbled saffron thread
1/2 lb blanched whole almond, toasted lightly, cooled and ground
1 1/4 cups icing sugar
4 large eggs, beaten lightly
1/2 teaspoon pepper
3 teaspoons cinnamon
10 sheets phyllo pastry, covered with damp towel


  • In a large pot, melt ¼ cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
  • Bring mixture to boil and simmer, covered, for 45 minutes.
  • Transfer chicken to cutting board, reserving liquid, and let cool.
  • Shred chicken and return meat to liquid.
  • Bring to boil and cook, stirring, until almost all liquid is evaporated.
  • Let cool.
  • In a bowl, combine almonds and 1 cup of sugar.
  • Add ½ of almond mixture to chicken, stir in beaten eggs, pepper and 2 tsps cinnamon.
  • Preheat oven to 330°F and place rack in middle of oven.
  • Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo.
  • Brush generously with butter.
  • Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
  • Sprinkle remaining almond mixture over phyllo and top with chicken.
  • Cover with remaining 4 sheets of phyllo, buttered, folding in edges to enclosed filling and brushing more butter over top.
  • Bake pastry for 25-30 minutes, or until crisp and golden.
  • Sift remaining ¼ cup sugar and 1 tsp cinnamon over top.

Nutrition Facts : Calories 1102, Fat 77.2, SaturatedFat 25.1, Cholesterol 358.5, Sodium 468.2, Carbohydrate 39.8, Fiber 4.6, Sugar 20.8, Protein 62.7


Individual B'stillas (Moroccan Chicken and Almond Pies) image

Categories     Chicken     Ginger     Bake     Almond     Spice     Summer     Cinnamon     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 9 b'stillas, to serve 6 with second helpings

Number Of Ingredients 36

For the almond sugar:
1/2 cup blanched whole almonds, toasted and cooled
3 tablespoons granulated sugar
1 teaspoon cinnamon
For the filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 1/2 sticks (3/4 cup) unsalted butter
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners' sugar and cinnamon for sprinkling
2 teaspoons ras el hanout
For the ras el hanout: (moroccan spice blend)
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cuminseed
a pinch dried red pepper flakes
a pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg


  • To make the almond sugar:
  • In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
  • To make the filling:
  • In a small bowl combine saffron with hot water and let stand 10 minutes.
  • In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
  • Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
  • Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
  • Preheat oven to 425°F. and butter 2 large shallow baking pans.
  • In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
  • Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
  • Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
  • Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
  • Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
  • To make the ras el hanout:
  • In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.


Chicken Bastilla (Pie) image

Moroccan style chicken pie. The procedure is quite simple and well worth the effort. Ideal for entertaining, the unbaked pie can be made and refrigerated for up to two days. I found the recipe over ten years ago and have had many compliments when serving it. Read complete recipe before preparing.

Provided by Kendra Jeans Kitchen

Categories     Savory Pies

Time 1h45m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 24

2 tablespoons olive oil, divided
1 1/2 lbs whole chicken breasts
1 1/2 cups onions, chopped
3 garlic cloves, finely chopped
1 teaspoon fresh gingerroot, peeled and finely chopped
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground red pepper
1/2 teaspoon turmeric
1/4 teaspoon saffron, ground
1 cup reduced-sodium chicken broth
2 tablespoons fresh coriander leaves, chopped
1 tablespoon fresh parsley leaves, chopped
7 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon ground black pepper
1 lb phyllo dough, thawed (about 24 leaves)
1 cup butter (2 sticks)
1/2 cup confectioners' sugar (optional)
1 teaspoon ground cinnamon (optional)
1 1/2 cups almonds, sliver, blanch
2 tablespoons sugar
2 teaspoons ground cinnamon


  • In large skillet or 5-quart dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add chicken breasts and cook until golden brown on all sides-about 5 minutes. Remove chicken from skillet and set aside.
  • In same large skillet, add onions, garlic, ginger, and remaining 1 tablespoon oil; saute, stirring constantly, just until onions are translucent. Stir in cinnamon, cumin, ground coriander, red pepper, turmeric, and saffron. Reduce heat to low and cook, stirring constantly, until onions are completely coated with spices-about 3 minutes.
  • Increase heat to high. Add broth, fresh coriander, and parsley to skillet with onion mixture. Heat to boiling, stirring to combine. Return chicken to skillet, cover, reduce heat to low, and simmer until chicken is tender, approximately 30 minutes.
  • Remove chicken from skillet to plate and set aside to cool. Continue to cook onion mixture, covered, until almost dry, about 15 minutes. Add eggs, salt, and pepper to onion mixture.Cook until soft curds form, about 3 minutes. Remove skillet from heat and set onion-egg mixture aside to cool.
  • Topping:. Heat oven to 375 degrees F. Spread almonds on ungreased baking sheet and place in oven for 7 minutes or until lightly toasted. In food processor with chopping blade (or by hand), process almonds with sugar and cinnamon until coarsely ground.
  • When chicken is cool enough to handle, remove and discard skin and bones. Tear chicken into 2-inch-long strips.
  • To assemble bastilla, place phyllo between 2 sheets of waxed paper, then cover with damp towel. (Phyllo dries out very quickly. Each time you remove a sheet, be sure to cover remaining sheets with damp towel.) Brush 12-inch pizza pan with some melted butter. Remove 1 sheet of Phyllo and place on pan, letting the edges hang over the rim. Brush phyllo sheet with butter. Working quickly, stack and butter 11 more sheets, arranging them in the pan in an overlapping, circular fashion (like a pinwheel).
  • On center of phyllo, in even layers, arrange half the Topping, half of onion-egg mixture, all of chicken strips, the remaining onion-egg mixture, and the remaining Topping, Fold overhanging phyllo over top of bastilla and brush top with butter.
  • Continue to butter and arrange 12 phyllo sheets in the same pinwheel fashion over top of bastilla (as before). Carefully tuck the overhanging ends underneath it. Brush top and side of bastills with butter. Cover loosely with foil.(At this point, can be refrigerated two hours or up to 2 days before baking).
  • Heat oven to 350 degrees F. Bake bastilla 20 minutes or until golden. (If bastilla has been chilled, bake 5 to 10 minutes longer.) Place a baking sheet or another 12-inch pizza pan over the bastilla and invert so that the underside is now on top. Return to oven on the new pan (or slide back onto original pan) and bake 25 minutes longer or until crisp and golden.
  • If desired, sprinkle confectioners' sugar and ground cinnamon on top of bastilla.
  • Note: Ground saffron is available in specialty shops. If you can't find it, crumble the commonly found saffron threads before measuring.

Nutrition Facts : Calories 537, Fat 37.4, SaturatedFat 13.8, Cholesterol 200.3, Sodium 628.1, Carbohydrate 29.1, Fiber 3.6, Sugar 4.2, Protein 22.9

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The perfect shapes for young children and equally delicious in your next soup recipe. Pasta by Brand. Classic Blue Box. An Italian favorite for over 140 years. Collezione. Elevate your every day meals with artisanal cut pasta. Gluten Free. Gluten free pasta with the classic pasta taste and texture. Legume . Another Barilla Pasta to love, made entirely from chickpeas or red lentils. …
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2014-10-20 Set entire pan aside. In a small bowl, combine chicken broth and eggs until well blended. Pour egg mixture into a small non-stick pan and cook stirring, until mixture looks like loose scrambled eggs. Add to chicken mixture and combine thoroughly. Taste and add salt and pepper, if necessary. Assemble bastilla: 1.
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Bstilla. Bstilla or Poultry Pie with Chicken One of the signature dishes of Morocco, Bstilla is traditionally made with pigeon. It was one of the dishes we most enjoyed during a two week trip to this wonderful North African country. This version of the dish substitutes chicken thighs and breasts. Making it is somewhat of a production. You can cook the chicken and its sauce …
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B'stilla, pronounced pas-tee-ya, is a delicious pie traditionally made with young pigeon for special occasions that makes your party the best
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2019-06-11 Method. 1 Heat 2 tsp oil in a large frying pan over medium heat. Add a third of the chicken and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a bowl. Repeat with remaining chicken. 2 Heat remaining oil in frying pan. Add …
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2018-03-09 8. Put the pan back over medium heat and stir in the almonds, shredded meat, egg sauce, cilantro, parsley, salt and pepper. Bring to a simmer while using a rubber or wooden spatula to loosen any flavorful bits that have become stuck to the bottom of the pan. Remove from heat and allow to cool to room temperature. 9.
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In a separate bowl, mix together cinnamon and sugar. Roll out one sheet of pastry into a 12-inch square. Cut other sheets of pastry in half and roll out into two 8 inch squares. Fit 12 inch square of pastry into a 9-inch pie pan. Spread half of the diced chicken evenly across the bottom of the pastry. Pour half of the egg mixture over chicken.
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2022-04-25 Read more Mulligatawny Soup Recipe Rick Stein. Turkey Stroganoff Recipe These easy leftover thanksgiving turkey recipes won't l… Read more Turkey Stroganoff Recipe. Canned Okra Recipes A tasty backyard vegetable from southern cooking, okra is a… Read more Canned Okra Recipes. Jamaica Drink Mexican Recipe The popular mexican drink agua de …
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2019-12-12 4 eggs. For almonds: 650 g of blanched almonds. 100 g icing sugar (or according to taste) 1 C. cinnamon powder. For the Dough: Use phyllo sheets or recipe below. 400 g of pastilla leaves. 80 g of butter.
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2018-11-23 Add some more butter-brushed layers of phyllo on the top of the pie, trim, and tuck. Brush your finished masterpiece liberally with butter. Wrap as well as possible in plastic wrap, and pop this into your freezer. On the big night, preheat your oven to 375°F. Remove the b’stilla from the freezer, unwrap and toss in the oven.
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INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
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2019-07-24 Add chicken, parsley, cilantro, turmeric, saffron, water, ginger, & cinnamon. Cover & cook until the chicken is tender (20-25 min). Transfer chicken to a bowl or plate and set aside to cool. Let the sauce continue to simmer in the pan and add the beaten eggs, salt, pepper, & sugar. Stir constantly until the eggs are gently scrambled.
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2013-11-21 Season the chicken with salt and pepper and set aside. Heat the oil or melt the clarified butter in a heavy skillet or sauté pan that has a lid. Add the onions and cook, stirring occasionally, until soft and translucent – about 5 minutes. Scrape the onions onto a plate and add the chicken to the pan, skin side down.
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2016-11-17 Cornish hens. Melt the butter in a large pot over medium heat. Add the Cornish hens, and brown all sides for a few minutes. Add the onions, parsley, ginger, turmeric, saffron, salt and pepper. Add ½ cup (120ml) of cold water, mix well and cook over medium heat for 35 minutes. Remove the Cornish hens from the sauce.
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2010-01-25 Instructions. Melt 1/2 butter in an oven-proof dish and brown chicken, set aside. Add onions and cook gently until golden. Add garlic, cook for 1-2 minutes, add spice and stir, add stock and saffron. Return chicken, turn to coat, cover and bake in oven 160C for 40 minutes.
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2020-03-25 Layer the bastilla's fillings in the following order: Cover the bottom layer of pastry with the saffron chicken filling. Distribute the egg stuffing over the chicken. Cut a single circle of warqa or a double circle of phyllo, and place it atop the …
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Bstilla from A Book of Middle Eastern Food by Claudia Roden. Shopping List; Ingredients; Notes (0) Reviews (0) ground allspice; almonds; whole chicken; ground cinnamon ; phyllo pastry; ground ginger; onions; parsley; eggs; butter; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index lists the …
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2015-07-10 A Monday Morning Cooking Club Work In Progress: Moroccan Flaky Pies. My first taste of b’stilla was at a cooking class by talented Australian (of Lebanese descent) chef Greg Malouf. I remember the palm-sized flaky filo pie stuffed with spiced pigeon and toasted almonds, dredged with icing sugar and cinnamon. Crisp and soft, savoury, spiced ...
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2022-03-20 B'Stilla - The best kitchen resource with free recipes, menus, videos and cooking tips.
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2012-12-09 15. Put the Bstilla in the oven preheated to about 45 minutes (more or less depending on oven). Bstilla should be golden brown on its entire surface, the sides and bottom. It has to be crispy. For ...
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Pastilla is a stuffed pastry from Morocco, also known as b'stilla or bastilla. The rich, sweet and savory pie is filled with an unusual mix of pigeon or chicken meat, eggs, almonds, and cinnamon. It is commonly prepared for special events such as holidays, weddings, or parties. The name stems from the Spanish word for pastry – pastilla.
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Put the squabs in a heavy pot. Add the onions, parsley, cilantro, cinnamon, ginger, ras el-hanout, cayenne, saffron, and a little salt. Add 13/4 cups (430 ml) water and bring to a boil over medium-high heat. As the water comes to a boil, add the 4 tablespoons (60 g) butter. Cover and cook for 20 minutes, then reduce the heat to medium-low, turn ...
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2020-08-13 Prepare the filling. Roast the chicken, seasoned with olive oil, salt, and pepper for 35 mins. Chop up into small pieces. Cook onion and ginger in a little olive oil. Stir in cinnamon and sugar. Add cooked chicken, season, pour in chicken stock. Bring to a simmer and cook till the stock is reduced by half.
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2016-06-16 Tuck the overhanging edges into the sides of the pan around the pie. Preheat an oven to 350°F (175°C). Brush the top of the pie with egg yolk mixed with a drop of water. Bake for 30-40 minutes, until it is puffed up and golden. Dust the top with confectioner's sugar and cinnamon, making a geometric pattern. Enjoy!
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2020-05-04 for layer 2; Mix the sieved the chickpea flour (gram flour) with the baking powder, and slowly (while stirring) add the water. Leave the batter to rest for 30 minutes. In a frying pan sauté the chopped onion with a pinch of salt. Add a little bit of water and soften the onions (while covered) for 7 - 8 minutes.
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Directions. Preheat oven to 360 degrees. Place chicken breasts in a small saucepan and cover with bouillon and water. Poach over medium-low heat, just below the boiling point.
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BASTILLA CHICKEN - THERESCIPES.INFO › chicken-bastilla-recipe-2394641. All information about healthy recipes and cooking tips
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Top Asked Questions

How do you cook Bastila?
Carefully, flip the bastila and remove it from the dish and place in a greased baking tray. • Brush the pies with the beaten egg and bake in the oven until golden brown, about 25 min. Serve hot and sprinkle with icing sugar and cinnamon.
How to make Bastila pie?
Brush with butter and place 2 additional large filo buttered sheets over the pie and neatly tuck in the corners of the sheets under the pie. Egg wash and bake the pie until the top is golden brown, about 35 to 40 min. • Traditionally, bastila was made with pigeon, nowadays Moroccans often use chicken. You can use either of them.
What can I use instead of B’Stilla?
Traditionally the pastry known as warqa and bone-in pigeon are used to make b’stilla, but phyllo and chicken thighs, quail, or Cornish game hen make excellent substitutes. This recipe first appeared in our November 2014 issue with the story Not-So-Humble Pie. Toast almonds in a 4-qt. saucepan over medium-high, 4–5 minutes; let cool.
What is Bastila made of?
• Traditionally, bastila was made with pigeon, nowadays Moroccans often use chicken. You can use either of them. Moroccans also use warka dough, instead of filo pastry.

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