Bastila

Bastila

Moroccan Bastila, also called B’stilla, is a traditional and savory pie that is a must-try for anyone interested in exploring the rich and diverse cuisine of North Africa. It is a popular dish usually served during special occasions like weddings, Ramadan or Eid al-Adha. Bastila is believed to have originated in Fez, a beautiful city found in the north of Morocco.

The dish is known for its unique blend of sweet and savory flavors, which is a hallmark of Moroccan cuisine. It is typically made with thin layers of flaky pastry dough, which is filled with a mixture of tender chicken or pigeon meat, a fragrant blend of spices, almonds, and eggs. The ingredients are then carefully wrapped in the pastry dough, and finally baked until golden brown. Bastila is traditionally served by sprinkling cinnamon and powdered sugar on top.

The recipe for Bastila is a perfect example of Morocco’s many culinary influences. Moroccan cuisine is heavily influenced by its proximity to Spain, France, Portugal, and the Middle East. The recipe blends the aromas of cinnamon, saffron, ginger, and other North African spices to create a delicious aroma and taste that is a feast for the senses. Moroccan cuisine is also centered around the use of unique condiments, such as harissa, which is a hot chili paste used as a fiery accompaniment.

In researching this dish, one understands that it has a rich and extensive history. It is said to have originated in the royal kitchens of Fez, where it was a staple dish during lavish feasts and other important ceremonies. Over time, it has become more accessible to ordinary folks, and as the recipe has changed, with variations in ingredients and cooking methods being introduced. But regardless of the changes, the basic idea, combination of ingredients, and the method of preparation have remained the same. Today, Bastila is enjoyed not only in Morocco but also throughout the world, as people become more curious about the exotic, spicy flavors that characterize North African cuisine.

This fascinating dish represents the heart of Moroccan cuisine, and its preparation can vary from region to region. The recipe can be made using chicken, eggs, beef, lamb or even fish, so it can be customized according to individual taste preferences. The dish can even be prepared in a vegetarian version using vegetables such as zucchini, eggplant, and mushrooms for filling. The pastry also can be homemade or bought from specialty stores.

The dish’s richness is complemented by the culture and hospitality of the Moroccan people. In Morocco, food is a central part of life, and hearty dishes like Bastila are often shared among family and friends in large communal gatherings. The Moroccan people come together over food, and Bastila, with its history and flavors, embodied the spirit of community that is at the heart of Moroccan culture.

In conclusion, Moroccan Bastila is a special and savory pie that holds a significant cultural and historical significance. It is a must-try for anyone interested in exploring the rich and diverse cuisine of North Africa. It represents a long tradition of communal meals, special events and is a culinary experience that should not be missed. It is perfect for those who enjoy the sensual pleasures of food, the combination of sweet and savory flavors, and the aromas of exotic blended spices. So let’s roll up our sleeves and get started on creating this delectable dish, enjoyed by generations of Moroccans!

Ingredients:

For the filling:

  • 2 large boneless, skinless chicken breasts
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup chicken broth
  • 2 tablespoons vegetable oil
  • 1/2 cup slivered almonds
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup raisins
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 egg, beaten

For the pastry:

  • 6 sheets phyllo dough
  • 1/2 cup melted butter
  • 1 tablespoon icing sugar
  • 1/2 teaspoon ground cinnamon

Instructions:

  1. Preheat oven to 375°F.

  2. In a large skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic and sauté until soft and translucent, about 5 minutes.

  3. Add ground ginger, cinnamon, turmeric, black pepper, and salt to the skillet and stir until fragrant, about 1 minute.

  4. Add chicken broth to the skillet and bring to a simmer. Add chicken breasts to the skillet and cover with a lid. Let cook until the chicken is fully cooked and no longer pink, about 20 minutes.

  5. Remove the chicken from the skillet and shred or chop into small pieces. Return the chicken to the skillet and add the slivered almonds, chopped parsley, chopped cilantro, raisins, honey, and lemon juice. Stir until everything is well combined and set aside.

  6. In a small bowl, beat an egg and set aside.

  7. In a separate bowl, mix together icing sugar and cinnamon and set aside.

  8. To assemble the bastila, brush 1 sheet of phyllo dough with melted butter and sprinkle with cinnamon-sugar mixture. Repeat with the remaining sheets of phyllo dough.

  9. Place the chicken filling in the center of the layered phyllo dough and fold the edges over the filling to create a large packet.

  10. Brush the outside of the bastila with the beaten egg and place in the preheated oven. Bake for 20-25 minutes or until the pastry is golden brown and crispy.

  11. Garnish the bastila with additional chopped parsley and cilantro, if desired.

  12. Serve hot and enjoy!