Teresa's Recipes
Bastilla
Bastilla, also known as Pastilla, is a celebrated Moroccan dish that embodies the rich culinary heritage of North Africa. This exquisite pie features layers of flaky phyllo pastry enveloping a savory filling of tender chicken, aromatic spices, and crunchy almonds. Traditionally served at festive occasions, Bastilla perfectly balances savory and sweet elements, making it a delightful centerpiece for any gathering. Its golden, crispy exterior and fragrant interior are sure to captivate your guests' taste buds!
Ingredients
- 12 sheets Phyllo pastry sheets
- 2 cups, cooked and shredded Chicken breasts
- 1, finely chopped Onion
- 3 cloves, minced Garlic
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup, chopped Almonds
- 1/2 cup, melted Unsalted butter
- 2 tablespoons (for dusting) Powdered sugar
- 1 teaspoon (for dusting) Cinnamon powder
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Calories: 400
- Fat: 25g
- Carbs: 30g
- Protein: 20g
- Sodium: 500mg
- Sugar: 5g
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is golden brown, about 5 minutes.
- Add the shredded chicken to the skillet along with the ground cinnamon, ground ginger, ground turmeric, ground cumin, ground coriander, salt, and black pepper. Stir well and cook for an additional 5 minutes, allowing the spices to infuse the chicken with flavor. Remove from heat and let it cool slightly.
- Brush a 9-inch round baking dish with melted butter.
- Layer 6 sheets of phyllo pastry in the baking dish, brushing each sheet generously with melted butter before adding the next. This will create a flaky and crispy crust.
- Spread the chicken mixture evenly over the phyllo pastry layer.
- Sprinkle the chopped almonds over the chicken mixture for added crunch and flavor.
- Layer the remaining 6 sheets of phyllo pastry on top of the chicken mixture, brushing each sheet with melted butter as before.
- Fold any excess phyllo pastry over the top to seal the Bastilla.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
- Remove from the oven and let it cool for a few minutes before serving. Dust the top of the Bastilla with powdered sugar and cinnamon powder for a beautiful finish.
- Serve warm and enjoy the delightful contrast of savory and sweet flavors!
Tips
- For a spicier version, add a pinch of cayenne pepper to the chicken mixture.
- You can substitute the chicken with shredded duck or even a vegetarian filling of spiced vegetables and nuts for a delightful twist.
- Serve with a side of Moroccan salad or mint tea for a complete meal.