Bastilla: Moroccan Magnificence

Posted by Dana Oshiro

Photograph courtesy of Confabulist

Happy belated Canada Day / American Independence. To celebrate CanMeriDa Week I've decided to make something that had me seeing fireworks after my first bite. What could possibly be more N. American than Bastilla?

Bastilla is neither American or Canadian. It's a Moroccan dish made of filo pastry, cinnamon, chicken and almonds. Generally served as a savory appetizer, the pastry is baked to a golden brown and served sprinkled with powdered sugar and cinnamon. If you're going to a potluck and attractive members of the opposite sex are going to be present, you should make this dish. You don't make friends with store bought humous, and bastilla makes the statement, "I'm bold and worldly with a touch of the unexpected." Trust me, knowing how to make this dish instantly makes you a classier and better human being.

Ingredients
2 boneless chicken breasts
1 onion, chopped
1/2 tsp ginger
1/2 tsp turmeric
1/2 tsp black pepper
1 whole cinnamon stick
1 C chopped cilantro
4 egg whites
1/2 lb. dry roasted almonds
1/2 C sugar
2 tbsp cinnamon
2 large sheets filo pastry dough
2 pinches saffron
1/4 C melted butter
confectioner's sugar
additional cinnamon

Directions
Serves 6-8 as an Appetizer

1. BOIL CHICKEN:Boil chicken and cinnamon stick in enough water to keep covered along with the chopped onion and spices until cooked, about 30 minutes. Drain chicken, remove cinnamon, reserve about 1/4 -1/3 cup of the cooking liquid.

2. SCRAMBLE EGGS: Cook eggs, along with 1/4 - 1/3 cup reserved cooking liquid from chicken in a large skillet until soft scrambled, do not overcook the eggs. Mix cooked eggs with chicken meat until well combined. Add almonds, saffron and cinnamon.

3. FILO & FILLING: Lay one sheet of filo halfway across a greased pie pan. Place the second sheet on the other empty side of the pan and overlap the first filo sheet a few inches. Spoon the filling mixture into the center of the pie pan. Carefully fold the filo inward and cover the filling. Brush the top of the pastry with butter and place in oven at 350 degrees Fahrenheit or 175 degrees Celsius for between 15-20min.

4. PLATE: Remove bastilla from pan and place confectioner's sugar into a sieve. Sift onto the pastry and sprinkle with cinnamon, a few almonds and cilantro. Serve with salad, couscous or on its own.

Fun Fact: Believe it or not, Bastilla is traditionally made with pigeon and has since been adapted to chicken in N. America.

TAGS: Basteeya, Bastila, Bastilla, Bastiya, Chicken, Cinnamon, Confectioners Sugar, Filo, Moroccan, Phyllo
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[ READER COMMENTS ]

1

maryam said:

hi
i want made to know the way that filo pastry is prepared and would be grateful if you help me.
htanks.

Posted at 04:47 AM, on October 20 2009

Bastilla: Moroccan Magnificence

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