Moroccan Bastilla Recipe

[otterlyslick]

Moroccan Bastilla is a traditional dish that beautifully combines sweet and savory flavors, often made with pigeon or chicken and wrapped in flaky pastry. I recently tried making this, and it was a delightful experience! The layers of spiced meat, nuts, and cinnamon, all encased in crisp pastry, create a dish that’s truly special. Let’s dive into this flavorful recipe!

Ingredients:​

For the filling:

• 1 lb (450g) chicken thighs (or pigeon, if available)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped almonds (or walnuts)
• 1/2 cup raisins or dried apricots, chopped
• 3 cups chicken broth
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 large eggs

For the pastry:

• 8 sheets of phyllo pastry
• 1/2 cup melted butter (or olive oil for a lighter option)
• Powdered sugar and ground cinnamon for dusting

Instructions:​

1. Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft. Add the chicken, spices (cinnamon, ginger, turmeric, paprika, cayenne), salt, and pepper. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for about 30-35 minutes, or until the chicken is cooked through.
2. Shred the Chicken: Once cooked, remove the chicken from the pot and let it cool slightly. Shred the meat, discarding bones and skin.
3. Prepare the Filling: In the same pot, add the shredded chicken back in with the chopped parsley, nuts, raisins (or dried apricots), and cook for another 5 minutes. Then, stir in the eggs and cook for an additional 2-3 minutes until the eggs are just set. Remove from heat and let it cool.
4. Assemble the Bastilla: Preheat your oven to 375°F (190°C). Lay one sheet of phyllo pastry in a greased pie dish, brushing it with melted butter. Repeat this process, layering 4 sheets, each brushed with butter.
5. Add the Filling: Spoon the cooled filling into the center of the pastry. Fold the edges of the phyllo over the filling to enclose it, then layer the remaining sheets of pastry over the top, brushing each with butter. Tuck the edges under to create a sealed package.
6. Bake: Brush the top with more melted butter and bake in the preheated oven for 25-30 minutes, or until golden and crispy.
7. Serve: Once out of the oven, dust the top generously with powdered sugar and ground cinnamon before slicing. Serve warm, garnished with fresh herbs if desired.

This Moroccan Bastilla is a feast for the senses with its layers of flavor and texture. It’s perfect for special occasions or just to treat yourself to something a little different. Each bite is a delicious journey into Moroccan cuisine—enjoy!