Casablanca Bastila

Introduction

The Casablanca Bastila is a sumptuous Moroccan pie that combines the savory flavors of chicken or pigeon with the sweetness of almonds and cinnamon, all encased in layers of crispy pastry. Traditionally prepared for special occasions, Bastila offers a unique combination of ingredients that reflect Morocco's rich history and cultural influences from the Mediterranean, Africa, and the Middle East. This recipe will guide you through the making of an authentic Casablanca Bastila, sharing both the stories and skills behind its preparation.

Historical Background

Bastila is believed to have originated in Andalusia, brought to Morocco by the Moors fleeing Spain during the Reconquista in the Middle Ages. While traditionally made with squab (young pigeon), modern versions often substitute chicken due to its wider availability. Bastila is particularly famous for its delicate balance between sweet and savory flavors, making it a unique dish that stands out in Moroccan cuisine.

Ingredients

• Chicken (approximately 1.2 kg, bone-in, skinless)
• Onion (2 large, finely chopped)
• Ground cinnamon (2 teaspoons)
• Ground ginger (2 teaspoons)
• Saffron (a pinch for flavor and color)
• Fresh cilantro (bunch, finely chopped)
• Fresh parsley (bunch, finely chopped)
• Olive oil (3 tablespoons)
• Butter (100g, melted for brushing and cooking)
• Almonds (200g, blanched and chopped)
• Powdered sugar (2 tablespoons)
• Eggs (4 large)
• Phyllo dough (package)
• Salt
• Black pepper
• Cooking timer

Preparation Steps

Step 1: Preparing the Chicken Filling

Begin by heating the olive oil in a large pot over medium heat. Add the onion, ground cinnamon, and ground ginger. Cook, stirring occasionally, until the onions are soft and translucent. Add the chicken and stir to coat with the spices.

Simmering with Spices

Add the saffron, cilantro, and parsley to the pot. Pour in enough water to cover the chicken and bring the mixture to a boil. Lower the heat and let it simmer for approximately 45 minutes, or until the chicken is tender and cook by following your cooking timer.

Step 2: Preparing the Almond Mixture

While the chicken is cooking, heat the butter in a separate pan. Add the almonds and toast them until golden brown. Once toasted, combine them with powdered sugar and a teaspoon of cinnamon. Set aside to cool.

Step 3: Preparing the Egg Mixture

Once the chicken is cooked, remove it from the pot and let it cool before shredding the meat and discarding the bones. Beat eggs in a bowl and add them to the reduced cooking sauce left in the pot. Cook this mixture over low heat, stirring continuously until you have a thick sauce. Mix this with the shredded chicken.

Assembling the Bastila

Layering the Phyllo Dough

Preheat the oven to 180°C (356°F). Brush a round baking dish with melted butter. Lay several sheets of phyllo dough into the dish, one at a time, brushing each with butter and allowing the edges to overlap the sides of the dish.

Adding the Fillings

Spread half of the almond mixture over the phyllo. Layer the chicken mixture over the almonds, followed by the remaining almond mixture.

Finishing Touches

Fold the overhanging phyllo dough over the top of the pie. Add a few more sheets, also brushed with butter, to completely cover the filling. Tuck any remaining edges down into the sides of the dish. For decoration, dust the top with powdered sugar and a sprinkle of cinnamon.

Baking and Serving

Bake the Bastila in the oven for 20-25 minutes, or until golden brown and crispy. Remove from the oven and let it cool slightly before slicing.

How to Enjoy Your Bastila

Bastila is best enjoyed warm, ideally shared with family and friends as part of a larger Moroccan feast. It pairs wonderfully with a refreshing Moroccan mint tea or a simple salad drizzled with a lemon-olive oil vinaigrette.

This detailed approach to making Casablanca Bastila ensures you capture the authentic essence of this beloved Moroccan delicacy, while providing a feast both for the senses and the soul.