Bastilla

Ingredients

Phyllo pastry sheets

12 sheets

Chicken breasts

2 cups, cooked and shredded

Onion

1, finely chopped

Garlic

3 cloves, minced

Ground cinnamon

1 teaspoon

Ground ginger

1 teaspoon

Ground turmeric

1/2 teaspoon

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Almonds

1/2 cup, chopped

Unsalted butter

1/2 cup, melted

Powdered sugar

2 tablespoons (for dusting)

Cinnamon powder

1 teaspoon (for dusting)

Instructions

1. Preheat the oven to 375°F (190°C).
2. 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.
3. 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.
4. Brush a 9-inch round baking dish with melted butter.
5. 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.
6. Spread the chicken mixture evenly over the phyllo pastry layer.
7. Sprinkle the chopped almonds over the chicken mixture for added crunch and flavor.
8. Layer the remaining 6 sheets of phyllo pastry on top of the chicken mixture, brushing each sheet with melted butter as before.
9. Fold any excess phyllo pastry over the top to seal the Bastilla.
10. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
11. 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.
12. Serve warm and enjoy the delightful contrast of savory and sweet flavors!