Bastilla
Pastilla is a recipe from Moroccan cuisine and its preparation is widely spread in the Maghreb, so it is considered the national dish there. It is prepared with chicken, almonds, or fish as desired and served on Moroccan occasions such as weddings and banquets. Pastilla is the name of a very thin sheet of dough called pastilla paper. The name of paper in Morocco, and it is originally filo dough or goulash. During this article, we will present to you an easy way to prepare pastilla with chicken.
Ingredients
- 500 grams of large pastilla paper.
- A medium-sized chicken, cleaned, washed and cut.
- One and a half kilo of chopped onions.
- 250 grams of almonds.
- a tablespoon of salt.
- A teaspoon of white pepper.
- Half a teaspoon of ginger.
- Two tablespoons of finely chopped coriander.
- Two tablespoons of finely chopped parsley.
- A cup of vegetable oil.
- A cup and a half of melted butter.
- Ten eggs.
- 200 grams of fine sugar.
- Two tablespoons of ground cinnamon.
How to prepare
- Place the chicken in a pot on the fire, then add the vegetable oil, stir the chicken pieces in the oil a little, then add the chopped onions.
- Add salt, pepper, saffron, ginger and butter and stir the ingredients together until well mixed.
- Add the cherry and parsley and stir, then add an amount of boiling water so that it completely covers the chicken pieces.
- Cover the pot and leave the chicken on the fire until it is completely cooked.
- We take the chicken pieces out of the broth, then leave them aside to cool a little. We begin by removing the bones from the chicken and cutting it into small pieces.
- Put the chicken broth on the fire to boil until it thickens slightly.
- Beat the eggs a little with a fork, then add them gradually to the broth, stirring quickly.
- Fry the almonds in oil over the fire, then leave them aside to cool.
- Place the almonds in a food processor and grind them until they are very fine. Add 100 grams of sugar and a teaspoon of ground cinnamon and stir the mixture well.
- In the tray in which you want to bake, place five sheets of pastilla so that the edges of the paper remain outside the tray, taking care to grease each sheet with a thin layer of melted butter.
- We distribute a layer of chopped chicken, then place pastilla paper on top of it.
- We add a layer of chicken broth and eggs, then put the pastilla paper, and finally distribute a layer of the ground almond mixture and cover it with the pastilla paper.
- We bend the edges of the pastilla paper inward, then paint it with a layer of melted butter, and place a final layer of pastilla paper so that it covers the last layer, taking care to grease it with butter. We can stick the paper with a beaten egg so that the paper does not open during grilling.
- Place the tray in the oven until it browns and takes on a golden color.
- It can be decorated with honey, chopped almonds, or ground sugar and cinnamon.
