Making Pastilla (Bastilla) is a delicate and flavorful process that involves creating layers of crispy phyllo dough and a rich, spiced filling. Below is a step-by-step guide for making a traditional Chicken Pastilla.
Ingredients:
For the filling:
- 1 whole chicken (or 1.5 pounds of chicken breasts or thighs)
- 2 large onions, finely chopped
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric (or saffron)
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 4 eggs
- 1/2 cup toasted almonds, chopped (optional)
- 2 tablespoons sugar (for almond mixture)
- 1/4 cup butter (for cooking and brushing dough)
- 1 tablespoon powdered sugar (for topping)
- 1 tablespoon cinnamon (for topping)
For the pastry:
- 10 to 12 sheets of phyllo dough (or Moroccan warqa)
- Extra melted butter (for brushing dough)
Instructions:
Step 1: Cook the Chicken Filling
- In a large pot, heat 1/4 cup of butter and sauté the onions and garlic until softened.
- Add the chicken, spices (ginger, cinnamon, turmeric, cumin), cilantro, and parsley. Season with salt and pepper.
- Add about 1 to 1.5 cups of water and bring to a simmer. Cover and cook the chicken over medium heat for about 45 minutes, or until the chicken is tender and fully cooked.
- Once cooked, remove the chicken from the pot, shred the meat, and set aside.
- In the same pot, continue simmering the sauce until it reduces and thickens.
- Whisk the eggs into the sauce, stirring constantly, until the eggs are fully cooked and form a rich, thick mixture. Set aside.
Step 2: Prepare the Almond Mixture
- In a small bowl, mix the toasted almonds with sugar and cinnamon (optional step if you want to add a sweet nutty layer).
Step 3: Assemble the Pastilla
- Preheat the oven to 350°F (180°C).
- Take a large round baking dish and brush the bottom with melted butter.
- Layer 4 to 5 sheets of phyllo dough, brushing each layer with melted butter as you go. Make sure the dough hangs over the edge of the dish.
- Spread half of the egg mixture over the phyllo, then add the shredded chicken evenly on top. Add the optional almond mixture in a layer.
- Fold the overhanging dough over the filling to enclose it, then layer 4 to 5 more sheets of phyllo dough on top, brushing each layer with butter.
- Tuck the edges of the dough under the pie to seal it.
Step 4: Bake the Pastilla
- Brush the top of the pastilla with melted butter and bake in the preheated oven for about 30 to 40 minutes, or until the pastry is golden and crispy.
Step 5: Serve
- Once the pastilla is golden and crisp, remove it from the oven and let it cool for a few minutes.
- Sprinkle the top with powdered sugar and ground cinnamon in a decorative pattern before serving.
Tips:
- Phyllo Dough Handling: Keep the phyllo dough covered with a damp cloth to prevent it from drying out while you work.
- Variations: You can make a seafood pastilla or even a vegetarian version by changing the filling.
- Freezing: Pastilla can be made ahead of time, frozen, and baked just before serving.
Pastilla is a labor of love but worth the effort for its unique blend of savory, sweet, and crunchy layers!
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