Introduction to Moroccan Bastilla
Moroccan gastronomy is renowned for its exquisite flavors and rich culinary heritage, and one of its most celebrated dishes is Bastilla, also known as Pastilla. This savory-sweet pie, traditionally made with pigeon or chicken, epitomizes the intricate and diverse influences that have shaped Moroccan cuisine over centuries. We present a comprehensive guide to preparing the best Moroccan Bastilla, along with its historical and cultural significance.
The Rich Heritage of Moroccan Cuisine
Moroccan cuisine is a tapestry woven from the influences of various cultures, including the Phoenicians, Portuguese, Andalusians, Mediterraneans, Arabs, and Jews, all of whom have integrated with Morocco indigenous Berber tribes. This fusion has led to a unique culinary landscape, characterized by the use of a wide array of spices. One of the most notable spice blends is Ras El Hanout, which contains at least 27 ingredients, including cinnamon, nutmeg, mace, cloves, fennel, anise, fenugreek, caraway, black pepper, sesame seeds, and turmeric.
The Iconic Bastilla
Bastilla is a quintessential Moroccan dish, often served on special occasions such as weddings, holidays, and family gatherings. This pie features a delicate, flaky pastry shell filled with a rich, savory mixture of braised chicken, spiced omelet, and caramelized onions, topped with powdered sugar and a lattice of cinnamon. The interplay of sweet and savory flavors makes Bastilla a memorable dish for anyone who tries it.
Historical and Cultural Significance
Bastilla origins are shrouded in history, with influences from Hispano-Muslim, Andalusian, and even French cuisines. The traditional Fes pigeon Bastilla is perhaps the most famous, but variations with chicken and almonds are also beloved in Morocco. The French protectorate era introduced another dimension to Bastilla, with influences leading to contemporary versions incorporating a variety of meats and spices.
Bastilla in Moroccan Celebrations
Bastilla holds a place of honor in Moroccan celebrations. It is a dish that symbolizes hospitality and is often featured at festive occasions. The meticulous preparation and the luxurious presentation reflect the importance of the dish in Moroccan culture.
Authentic Moroccan Bastilla Recipe
Below, we provide a detailed recipe for preparing classic Moroccan Bastilla, as shared by Morocco renowned chef, Choumicha Chafay. This recipe captures the essence of traditional Moroccan flavors and techniques.
Ingredients
For the Filling:
- 1 whole skinless chicken, split into 4 parts
- 4.4 lbs finely chopped onion
- 1 head of parsley, finely chopped
- ½ head of coriander, diced
- 3 cinnamon sticks
- 10 saffron petals
- 2 tbsp ground ginger
- 1 tsp pepper
- 3 pinches of Ras El Hanout (optional)
- 1 cup ghee or clarified butter
- 8 cl oil
- Salt to taste
- 1 cup honey
- 4 eggs
For the Almond Mixture:
- 650 g blanched almonds
- 100 g icing sugar (adjust to taste)
- 1 tsp cinnamon powder
For the Dough:
- 400 g pastilla leaves or phyllo sheets
- 80 g butter
- Oil for cooking
- 1 egg yolk
For the Garnish:
- Powdered sugar
- Cinnamon powder
Preparation Steps
1. Prepare the Filling:
- In a heavy-bottomed pot or cast-iron skillet, combine the chicken, onions, butter, oil, and herbs. Cook over low heat until the onions melt into the chicken and spices. Remove the chicken, discard the bones, and shred the meat.
- Add honey to the remaining sauce and cook on low heat until the onions have a jam-like consistency. Reserve the oil for later use.
- Return the shredded chicken to the onion mixture and add the eggs, cooking for 2-3 minutes on low heat. Set aside.
2. Prepare the Almond Mixture:
- Fry or grill the blanched almonds until golden brown. Finely chop the almonds and mix with powdered sugar and cinnamon.
3. Assemble the Bastilla:
- Mix the reserved oil with melted butter. Coat the pastilla or phyllo sheets with this mixture.
- In a greased round baking pan, layer the coated sheets to form a base. Add a layer of the chicken mixture, followed by a layer of the almond mixture.
- Fold the edges of the sheets over the filling and cover with additional sheets, brushing each layer with the butter-oil mixture. Seal the edges with beaten egg yolk.
4. Cook the Bastilla:
- Preheat the oven to 356°F (180°C). Bake the Bastilla until golden brown and crispy, approximately 30 minutes.
- Decorate with a lattice pattern of powdered sugar and cinnamon before serving.
Conclusion
The Moroccan Bastilla is more than just a dish; it is a celebration of the country rich culinary heritage and the fusion of diverse cultural influences. By following this authentic recipe, you can bring a piece of Morocco gastronomic tradition into your kitchen. Enjoy the intricate flavors and the cultural journey that each bite of Bastilla offers.
