Exploring Moroccan Cuisine: The Classic Bastilla
Moroccan cuisine is a treasure trove of vibrant flavors, renowned globally for its exotic appeal. The rich culinary traditions of Morocco have been shaped by various cultures, including the Phoenicians, Portuguese, Andalusians, Arabs, and Jews, each leaving an indelible mark on the food. This cultural tapestry is mirrored in the use of spices, with Ras El Hanout standing out as an emblematic blend featuring at least 27 ingredients such as cinnamon, nutmeg, cloves, and turmeric. Traditional Moroccan dishes, like couscous, harira soups, and mechoui lamb, all showcase these rich flavors. However, one dish that truly encapsulates the essence of Moroccan gastronomy is Bastilla (or Pastilla), a savory-sweet pie known for its unique combination of ingredients.
Bastilla: A Moroccan Culinary Gem
Bastilla is among Morocco’s most celebrated dishes, traditionally reserved for special occasions such as weddings and holidays. The dish is typically round and can vary in size, serving anywhere from one to twenty people. Travelers to Morocco are often captivated by the sight of Bastilla in local bakeries or during culinary tours, where the intricate process of making this dish is demonstrated. Often referred to as “pigeon pie,” this delectable pastry features layers of tender braised chicken, omelet, and caramelized onions, infused with a medley of spices, before being encased in a thin, crispy pastry shell. The finishing touch comes in the form of powdered sugar and a dusting of cinnamon, giving it a dessert-like appearance.
For those who believe that the essence of a culture can be tasted through its spices, Bastilla is a true journey through Morocco’s rich history. The dish has origins that connect it to different regions, including sub-Saharan West Africa and Mediterranean influences. Initially, the dish raised questions about its Hispano-Muslim roots, as its presence in Andalucía is limited. The culinary history of Bastilla is complex and layered, with variations reflecting the evolution of culinary practices over centuries.
The dish’s evolution includes influences from the French colonial period, which brought their variation, called pastillus, featuring an array of fish, meat, and spices tucked into a luxurious pastry. Yet, the most beloved variations in Morocco remain the traditional pigeon Bastilla and the classic chicken with almonds. There’s even a dessert version known as Jowhara, which is a sweet pastry infused with milk, orange flower water, and garnished with cinnamon and sugar.
Bastilla has woven itself into the fabric of Moroccan culture, easily adapted for any celebration. Historical accounts tell of its serving at banquets, such as one presented to Richard the Lion-Hearted by Scottish King William the Lion. However, the simplest chicken Bastilla remains a cherished comfort food in Moroccan households.
How to Prepare Moroccan Bastilla: A Recipe by Chef Choumicha Chafay
One of the best insights into making a traditional Bastilla comes from renowned Moroccan chef Choumicha Chafay. Starting as a culinary ambassador for everyday cooking, she now shares her skills through cooking shows and online platforms. Her approach emphasizes that great food can be accessible to everyone.
Key Ingredients
While there are numerous variations to Bastilla recipes, the essentials remain consistent: chicken browned in butter and cooked slowly in a flavorful broth. Eggs are added for thickening, and the filling is enhanced with crushed fried almonds, powdered sugar, and cinnamon.
Classic Chicken Bastilla Recipe
Cooking time: 30 minutes
Total time: 2 hours 30 minutes
Serves: 6 people
Ingredients:
- 1 whole (skinless) chicken, cut into 4 parts
- 4.4 lbs finely chopped onion
- 1 bunch parsley, finely chopped
- 1/2 bunch coriander, diced
- 3 cinnamon sticks
- 10 saffron petals
- 2 tbsp ground ginger
- 1 cup ground pepper
- 3 pinches Ras El Hanout (optional)
- 1 cup ghee or clarified butter
- 8 cl oil
- Salt to taste
- 1 cup honey
- 4 eggs
- For the almonds:
- 650 g blanched almonds
- 100 g icing sugar (adjust to taste)
- 1 cup cinnamon powder
- For the pastry:
- 400 g pastilla leaves or phyllo dough
- 80 g butter, melted
- Oil for frying
- 1 egg yolk for brushing
- For garnish:
- Powdered sugar
- Cinnamon powder
Preparation Steps:
- In a heavy pot, combine chicken, onion, butter, oil, and herbs. Cook over low heat until the onion melts into the chicken and spices.
- Once cooked, remove the chicken, discard the bones, and set aside.
- Add honey to the onion mixture, stirring until it reaches a jam-like consistency. Reserve the oil for later use.
- Shred the cooked chicken and mix it back into the onion sauce, adding eggs to thicken.
- Cook the filling on low heat for 2 to 3 minutes and then set aside.
- Fry or grill the blanched almonds until golden, then chop and mix with powdered sugar and cinnamon.
- Coat the pastilla sheets with the reserved oil and melted butter.
- Follow your preferred method to assemble the Bastilla, using the filling.
- In a heavy pan, brown the Bastilla in hot oil or bake in a preheated oven at 356°F.
- Finish by decorating with a cinnamon-sugar lattice pattern.
