If you've never tried Bstilla, you must!!!.
Bstilla: A Moroccan Delicacy
Bstilla, also known as pastilla or bastilla, is a traditional Moroccan dish that combines sweet and savory flavors in a unique and delicious way. It is typically made with layers of phyllo dough filled with a mixture of spiced meat, onions, and almonds, and then topped with powdered sugar and cinnamon. Bstilla is often served as a main course during special occasions such as weddings, Ramadan, and other festive events.
History and Origins
The history of bstilla can be traced back to the medieval era when it was a dish served in the palaces of the Moroccan kings. It was traditionally made with pigeon meat, which was considered a luxury ingredient, but in modern times, chicken or seafood is commonly used instead. Bstilla is said to have been influenced by Spanish and Middle Eastern cuisine, as well as the Moroccan Berber culture.
The ingredients for bstilla can vary depending on the recipe and region, but the basic ingredients include:
Phyllo dough: A thin and delicate pastry dough that is commonly used in Middle Eastern and Mediterranean cuisine.
Chicken or meat: Traditionally, pigeon meat was used, but chicken, lamb, or seafood can also be used.
Onions: Used to add flavor and texture to the filling.
Almonds: Chopped or ground almonds are added to the filling to give it a crunchy texture and nutty flavor.
Eggs: Beaten eggs are used to bind the filling together.
Spices: Cumin, cinnamon, ginger, and saffron are commonly used to season the filling.
Powdered sugar and cinnamon: Sprinkled on top of the bstilla to give it a sweet and savory flavor.
Bstilla is a labor-intensive dish that requires patience and skill to make. Here is a basic recipe for making chicken bstilla:
Cook the chicken: Poach or roast the chicken until cooked through. Shred the meat and set it aside.
Make the filling: In a large skillet, sauté chopped onions until they are soft and translucent. Add the shredded chicken, ground almonds, and spices to the skillet and cook until fragrant. Add beaten eggs and cook until they are scrambled and mixed with the filling.
Layer the phyllo dough: Brush each layer of phyllo dough with melted butter or oil, and then layer them on top of each other to create a thick and sturdy base.
Add the filling: Pour the chicken and almond filling over the phyllo dough base, and spread it evenly.
Fold the edges: Fold the edges of the phyllo dough over the filling, creating a square or rectangular shape.
Bake the bstilla: Bake the bstilla in a preheated oven until it is golden brown and crispy.
Serve: Sprinkle powdered sugar and cinnamon on top of the bstilla before serving.
Bstilla is a unique and flavorful Moroccan dish that is perfect for special occasions and gatherings. Its combination of sweet and savory flavors, along with its delicate phyllo dough, make it a truly special and unforgettable dish. While it may take some time and skill to make, the end result is well worth the effort.