Bastilla
Homemade Moroccan Bastilla Recipe
Discover the rich flavors of Morocco with this traditional Bastilla recipe, a perfect blend of sweet and savory.
What is Bastilla?
Bastilla, also known as Pastilla or B'stilla, is a traditional Moroccan dish that perfectly combines sweet and savory flavors. This iconic dish is often served at special occasions like weddings, celebrations, and family gatherings.
The dish consists of layers of delicate warqa pastry (similar to phyllo dough), encasing a rich filling of spiced chicken (or sometimes pigeon), eggs cooked in a fragrant sauce, and sweetened ground almonds. The final touch is a sprinkle of powdered sugar and cinnamon, making Bastilla a truly unique and memorable culinary experience.
Bastilla originated from Andalusia during the time of the Moors and became a cherished part of Moroccan cuisine. Its preparation requires care and precision, making it a dish that’s as much about artistry as it is about flavor.
Ingredients
For the Chicken Filling:
1 whole chicken (about 1.5 kg), cut into pieces
2 large onions, finely chopped
4 garlic cloves, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp turmeric
1/2 tsp saffron threads, soaked in 2 tbsp warm water
1/2 cup water
1/4 cup vegetable oil
Salt and pepper to taste
For the Almond Mixture:
200 g blanched almonds, fried until golden or toasted
1/4 cup powdered sugar
1 tsp cinnamon
For the Egg Mixture:
6 eggs, beaten
Sauce from the cooked chicken
For the Assembly:
10 sheets of warqa (Moroccan pastry) or phyllo dough
100 g unsalted butter, melted
Powdered sugar and ground cinnamon for garnish
Instructions
Prepare the Chicken Filling:
In a large pot, heat oil over medium heat. Add the onions, garlic, parsley, and cilantro. Sauté for a few minutes.
Add the chicken pieces, spices (ginger, cinnamon, turmeric, saffron, salt, and pepper), and water. Stir to combine.
Cover and cook over medium heat for about 40 minutes, or until the chicken is tender and fully cooked.
Remove the chicken and let it cool. Shred the meat into small pieces, discarding the bones.
Make the Egg Mixture:
Strain the sauce from the chicken into a pan and heat over medium heat. Gradually stir in the beaten eggs, cooking gently until thickened. Set aside.
Prepare the Almond Mixture:
Grind the fried or toasted almonds into a coarse texture. Mix with powdered sugar and cinnamon.
Assemble the Bastilla:
Preheat your oven to 180°C (350°F).
Grease a round baking pan with butter. Layer 4-5 sheets of warqa or phyllo dough, brushing each sheet with melted butter. Let the edges hang over the sides of the pan.
Spread the chicken mixture evenly over the base. Top with the egg mixture, then sprinkle the almond mixture over the eggs.
Fold the overhanging pastry sheets over the filling. Add another 3-4 layers of pastry on top, brushing with butter between each layer. Tuck the edges underneath to seal the Bastilla.
Bake and Garnish:
Bake for 30-40 minutes, or until the pastry is golden and crisp.
Let the Bastilla cool slightly, then dust the top with powdered sugar and cinnamon for a classic Moroccan presentation.
Serving Suggestion
Bastilla is best served warm, making it the centerpiece of a special meal. Its unique blend of textures—crisp pastry, tender filling, and crunchy almonds—delivers a truly unforgettable experience. Traditionally, it’s enjoyed with Moroccan mint tea, which complements the dish's flavors perfectly.
Why You Should Try Bastilla
Bastilla is more than just a dish; it’s a symbol of Moroccan hospitality and culinary mastery. By making this recipe at home, you’re bringing a piece of Moroccan culture to your table. Whether for a festive occasion or a special family dinner, Bastilla will leave a lasting impression on anyone who tries it.
