Moroccan Pastilla (Bastila)
Morocco
Rédacteur en chef
Abuja, Nigeria ·
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Abuja, Nigeria ·
Pastilla is the Moroccan dish that most confounds people who meet it for the first time: shredded spiced poultry and toasted sweetened almonds, layered inside buttered pastry and dusted with icing sugar and cinnamon. Savoury and sweet are not separated but deliberately built into the same mouthful. It is celebration food. Pastilla appears at weddings, at Eid, and when a household wants to demonstrate hospitality to a guest, and the effort involved is part of the message. Historically it was made with pigeon; chicken is now standard, and the shift is one of availability rather than taste. The dish is known by both names. Bastila and pastilla are the same word under different regional pronunciations and are used interchangeably in Morocco. Its regional forms diverge considerably: Fes makes a lamb version, coastal Essaouira a seafood one with prawns and fish, and Atlas households work dried fruit in for extra sweetness. Two notes on this particular version. Its ingredient list names both phyllo dough and filo sheets, which are the same thing under two spellings. And it gives no oven temperature, deferring to whatever is printed on the pastry packet. A hot oven is what the method needs, and the figure is given below. There are a lot of almonds here, which matters for anyone with a tree nut allergy.
Pastilla, also called bastila, is a Moroccan layered pastry of spiced poultry and sweetened almonds, dusted with icing sugar and cinnamon. It is associated with weddings, religious festivals and formal hospitality, and was historically made with pigeon before chicken became standard.
For the filling, warm 2 tablespoons of the olive oil in a large skillet over medium heat and cook the sliced onions until translucent.
Work in the garlic, cinnamon, turmeric, saffron, ras el hanout and black pepper and cook for a couple of minutes until fragrant.
Put in the chicken and cook until tender and cooked through, then shred it with two forks. Mix through the chopped parsley and season with salt. Set aside.
For the almond layer, pulse the blanched almonds in a food processor until coarsely ground. Melt a tablespoon of the butter in a pan and toast the ground almonds until lightly golden and nutty. Mix in a tablespoon of the icing sugar and the orange blossom water, then set aside.
Heat the oven to around 375°F / 190°C. Keep a damp cloth over the pastry you are not using, or it will dry out and crack.
Cut the filo into sheets large enough to line your dish with an overhang. Brush each with softened butter on both sides.
Line the dish with buttered filo, letting the edges hang over the sides. Spread half the shredded chicken over the base.
Lay another layer of buttered filo over the chicken, spread the almond mixture over it, then add a further layer of buttered filo.
Beat the eggs with the remaining icing sugar and pour the mixture over the top layer so it seeps down through.
Fold the overhanging pastry over the top to seal, and brush with more butter.
Bake for 25 to 30 minutes, until the top is golden and crisp and the filling is set. Dust with icing sugar and cinnamon before serving.
Notes personnelles de Deborah OlayiwolaSoyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
