Bastilla

Name: Bastilla
Prep time: 60 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Morocco
Ingredients: 1 whole chicken or 4 pigeon, cooked and shredded; 6 eggs, scrambled with onion and saffron; 200g almonds, fried and coarsely ground; 2 tbsp icing sugar; 1 tsp cinnamon; 12 sheets filo or warqa pastry; 100g butter, melted

Morocco

The imperial dish of Fez. Served at royal banquets for centuries. The sweet dusting on a meat pie baffles first-timers but delights everyone.

Moroccan pigeon pie — layers of crispy warqa pastry with spiced pigeon or chicken, almond cream and egg, dusted with cinnamon and icing sugar. A dish of extraordinary complexity.

Photo: c3lsius_bb

Prep

60 mins

Cook

45 mins

Difficulty

Hard

Calories

590 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1whole chicken or 4 pigeon, cooked and shredded

6eggs, scrambled with onion and saffron

200galmonds, fried and coarsely ground

2 tbspicing sugar

1 tspcinnamon

12 sheetsfilo or warqa pastry

100gbutter, melted

Method

Mix chicken with spiced scrambled egg.

Layer 6 filo sheets in a buttered dish brushing each. Fill with chicken mix.

Cover with almond mix. Top with remaining filo.

Bake at 190°C for 30 minutes until golden. Dust with icing sugar and cinnamon.

Chef's Tip

The sweet-savoury combination seems unlikely but the contrast is what makes bastilla extraordinary.

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Bastilla

Ingredients

Method

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