Bastilla

Ingredients

• Cinnamon powder (1/2 teaspoon)
• Powdered sugar (2 tablespoons)
• Almonds (1/2 cup, toasted and chopped)
• Butter (4 tablespoons, melted)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Ground coriander (1/2 teaspoon)
• Ground cumin (1/2 teaspoon)
• Ground turmeric (1/2 teaspoon)
• Ground ginger (1 teaspoon)
• Ground cinnamon (1 teaspoon)
• Garlic (3 cloves, minced)
• Onion (1, finely chopped)
• Chicken breasts (2, cooked and shredded)
• Phyllo pastry sheets (12 sheets)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. Add the shredded chicken, ground cinnamon, ground ginger, ground turmeric, ground cumin, ground coriander, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. Remove the skillet from heat and set aside.
5. Brush a baking dish with melted butter.
6. Layer 6 sheets of phyllo pastry in the baking dish, brushing each sheet with melted butter before adding the next.
7. Spread the chicken mixture evenly over the phyllo pastry.
8. Sprinkle the chopped almonds over the chicken mixture.
9. Layer the remaining 6 sheets of phyllo pastry on top of the chicken mixture, again brushing each sheet with melted butter.
10. Fold the excess phyllo pastry over the top to seal the bastilla.
11. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
12. Remove from the oven and let it cool for a few minutes.
13. Dust the top of the bastilla with powdered sugar and cinnamon powder.
14. Serve warm and enjoy!