Moroccan Traditions
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The Art of Moroccan Bastilla

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Introduction

Welcome to the world of Moroccan cuisine, where the flavors are bold, the spices are fragrant, and the dishes are rich with history. One such dish is Bastilla (also spelled Pastilla), a savory pie that masterfully combines sweet and savory layers into a delicate, flaky pastry. Traditionally made with pigeon or chicken, Bastilla is often a showstopper at Moroccan weddings and special events.

What is Bastilla?

Bastilla is a Moroccan meat pie wrapped in warqa dough, similar to phyllo, filled with slow-cooked meat, eggs, and crunchy almonds. The dish is known for its balance of sweet and savory flavors, with the filling seasoned with cinnamon, saffron, and ginger, and topped with powdered sugar and cinnamon for a unique contrast.

The pie is a symbol of Moroccan hospitality and heritage, served as an appetizer at special occasions. It's a dish that combines French, Arab, and Berber influences, resulting in a perfect culinary harmony.

Bastilla

Ingredients for Traditional Bastilla

To make a traditional chicken Bastilla, you will need:

  • 1 whole chicken (about 1.5 kg) or 500g of boneless chicken thighs
  • 1 onion, finely chopped
  • 3 eggs, beaten
  • 1 cup almonds, blanched and fried
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 pinch of saffron threads
  • 1 tbsp powdered sugar (for garnish)
  • ½ cup parsley, chopped
  • 1 pack of warqa or phyllo pastry
  • 3 tbsp butter (melted)
  • Salt and pepper to taste

Step-by-Step Recipe

Bastilla Preparation

  1. Prepare the chicken filling:

    • In a large pot, sauté the chopped onion until soft, then add the chicken, cinnamon, saffron, ginger, salt, and pepper. Cook the chicken on medium heat, covered, until tender (about 45 minutes).
    • Once cooked, remove the chicken, shred it into small pieces, and set aside.
    • Reduce the remaining liquid in the pot to a thick sauce, then stir in the beaten eggs to create a creamy egg mixture.

  2. Prepare the almond layer:

    • Fry the blanched almonds until golden, then grind them into coarse crumbs and mix with powdered sugar and a pinch of cinnamon.

  3. Assemble the Bastilla:

    • Preheat the oven to 180°C (350°F).
    • Brush each layer of warqa or phyllo dough with melted butter and layer in a round baking dish. Place the shredded chicken in the center, followed by the egg mixture, and top with the almond mixture.
    • Fold the dough over the filling, sealing it tightly, and brush with more butter.

  4. Bake and serve:

    • Bake the Bastilla for 25–30 minutes, or until golden and crispy.
    • Once baked, dust the top with powdered sugar and cinnamon for the final touch.

    Serve hot and enjoy!

Variations of Bastilla

While chicken Bastilla is the most common variation, there are other versions that bring their own unique twist:

  • Seafood Bastilla: A popular option on the Moroccan coast, made with shrimp, fish, and calamari.
  • Vegetarian Bastilla: Filled with spiced vegetables and nuts, perfect for those looking for a plant-based option.

Conclusion

Bastilla is more than just a dish; it’s a culinary journey through Moroccan history. Whether you're celebrating a special occasion or simply want to experience Moroccan flavors at home, Bastilla is sure to impress with its intricate layers and rich taste. Give this recipe a try, and let the sweet and savory delights transport you to the streets of Morocco.

Enjoy Cooking!

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