MOROCCAN SEAFOOD BASTILLA RECIPE
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
Steps:
- 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
MOROCCAN CHICKEN PIE
This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b'stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving - the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie's flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.
Provided by David Tanis
Categories dinner, pies and tarts, poultry, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
- Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
- Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
- Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
- Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
- Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
- Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
- Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
- Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
- Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
- Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
- Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 35 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 906 milligrams, Sugar 13 grams, TransFat 1 gram
MOROCCAN B'STELLA
When we used to go to a Moroccan restaurant in San Jose, Ca. this was my favorite course of the multi-course meal. The original version of this recipe was on Food Network. I tried to simplify the steps so it would easier for today's cooks...but the spirit of the original recipe remains the same. It is a little work to put together...but if you make it, you won't be disappointed and will wish you had made a larger dish of it. Cooking time reflects both range and oven cooking times combined. Posted for ZWT #6--2010
Provided by CarrolJ
Categories Savory Pies
Time 1h20m
Yield 1 meat pie, 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat olive oil in pan, then add onions, chicken pieces, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt.
- Stir well and add the 2 cups of water.
- Cover with a lid and cook for 20 minutes.
- Remove the chicken from pan and set aside.
- Allow the sauce to cool slightly then add the beaten eggs to the sauce in the pan.
- Cook the eggs with the sauce stirring continually so eggs won't stick.
- When eggs are cooked, remove the pan from the heat and drain the eggs well in a colander.
- Set he eggs aside to cool.
- Open the phyllo and cover with a damp towel so it will not dry out.
- Take an 8-10 inch round baking pan/dish and cover generously with butter.
- Very gently, spread 5 sheets of phyllo dough alternately criss-cross over the pan, leaving some phyllo dough draped around the edges of the pan.
- Add another sheet of phyllo crunched in the middle of the pan.
- Mix together the 1/2 teaspoon cinnamon & 1/2 teaspoon sugar in a small bowl.
- Pour some of the cinnamon sugar all around the phyllo.
- Then, add 1/2 of the roasted crushed almonds.
- Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the chicken.
- Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
- Cover with 3 layers of phyllo and pour on the rest of the eggs and the chicken.
- Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing, it needs to be very fluffy.
- Pour the melted butter over the phyllo and bake in a preheated 350 degree oven for about 10 to 15 minutes, until golden brown.
- Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar.
- Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar if desired.
- Serve hot.
Nutrition Facts : Calories 1320, Fat 83.3, SaturatedFat 25.8, Cholesterol 471.1, Sodium 1176.6, Carbohydrate 89, Fiber 7.9, Sugar 20.6, Protein 56.1
MOROCCAN CHICKEN BASTILLA
Steps:
- 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
CHICKEN BASTILLA (PIE)
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
Steps:
- 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
INDIVIDUAL B'STILLAS (MOROCCAN CHICKEN AND ALMOND PIES)
Steps:
- 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.
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MOROCCAN SEAFOOD BASTILLA RECIPE - MAROCMAMA
From marocmama.com
5/5 (1)Category Moroccan FoodCuisine MoroccanTotal Time 1 hr 50 mins
- Start by cooking the large piece of shrimp. If possible buy it already cleaned and filleted as it will speed up the process. Use ¼ of the charmoula marinade to spread all over the fish. Cook in an oven set at 180C | 350F. Bake for about 20-30 minutes depending on thickness. It’s ready when the fish starts to flake. Remove from the oven and allow the fish to cool completely. Remove the flesh from any bones that are remaining. It should be about 1kg of cooked fish when it’s cleaned.
- In a large skillet on the stovetop melt 2 Tbsp butter along with ¼ of the charmoula mixture. Cook for 4-5 minutes until the shrimp are pink. Remove the shrimp but reserve the liquid. DO NOT THROW IT AWAY! In the same pan once empty, add 1 Tbsp of butter and ¼ of the charmoula. Cook the same way as with the shrimp for about 5 minutes until cooked through. Again, remove the calamari but reserve the liquid - it can be mixed with the liquid from the shrimp. In a large pot, cook all of the vermicelli according to the package instructions and strain. Set aside. Go back to the bowl of the reserved cooking liquid from the shrimp and squid. Skim the layer of butter/oil that has formed at the top once the liquid has cooled down. Add this to a skillet. Add the remaining charmoula and mix in the mushrooms you are using. Cook for a few minutes to warm up the mushrooms and combine the flavors. Remove the oil/butter layer from the top of the reserved liquid and put in a skillet. With a spoon of remai
- Let everything cool completely This is important. If the ingredients are warm, it will make the warka melt and stretch out instead of staying tight. When everything has cooled, get a very large mixing bowl and add in the shrimp, calamari, fish, noodles, and mushrooms. Combine until everything is mixed well. Add in any additional harissa you may want at this time - I suggest adding some even if you don’t think you like “hot” things. It’s not very spicy but does add a good flavor. If you want some hotter, you can add much more or go with a sauce like sriracha. To make the bastilla you will want to use the largest round pan you have. A 10” (25cm) or 12” (30cm) or larger)pan is ideal however not all people have pans this size. In that case, you may need to make a few smaller sized bastila. The process for filling the bastilla is the same no matter how big the pan is.
- Oil a large round pan and add 3-4 sheets of warka, to cover the full surface with overhang. After adding each layer brush a layer of olive oil on the warka. Add the seafood filling until it is half full. Sprinkle a small layer of cheese and then another layer of seafood mixture. It should come almost to the top of the pan. Fold the warka over on itself to close the open area. Use 1-2 extra pieces on top to seal it. While arranging the top layers gently push down on the top to remove any excess air from the filling and layers of warka. Poke with a toothpick many times to remove air while cooking. Rub the top of the bastilla with extra oil on any exposed parts so the entire top will have a crisp, browned appearance. Bake at 400F just until golden brown. Everything inside is already cooked so this is to warm it up and create the outer crust. Decorating the Bastilla Clean shrimp by rinsing well. Typically they are served in the shell but you can remove them if you would like, it just may h
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From cookingwithalia.com
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