If you ever want to try a Moroccan dish that is delicious, this is it! It's called Bastella and it's basically a chicken meat pie with cinnamon, turmeric, and sprinkled with icing sugar. It's my favourite Moroccan meal but we only eat bastella on special occasions, mostly weddings and baby showers. I tried it to make it from scratch and it came out perfectly perfect! YAY!
What you'll need:
1 lb of chicken boneless, skinless chicken thighs, cut into small cubes
2 tbs of olive oil
2 onions, chopped
1 garlic clove, chopped
1 1/2 tsp of cumin
1 tsp cayenne pepper
1 tsp of ground ginger
Salt and Pepper, to taste
1 tsp of ground cinnamon
1 tbs of fresh parsley, chopped
1 tbs of fresh coriander, chopped
12 sheets of phyllo dough
5 eggs, beaten
2 tbs of icing sugar (optional)1. Heat the oil in a pan. Add onions and cook for 5 minutes on medium heat. Add the garlic and cook for another 2 minutes. Then add the turmeric, cumin ginger, cayenne pepper and stir for 1 minute.
2. In the meantime, heat the oven at 375 degrees. Add the chicken to the pan and cook until browned. Add the salt, pepper, cinnamon, parsley, and coriander. Mix well and remove from the heat.
3. Spray the bottom of a pie dish with cooking spray. Fold a phyllo sheet twice, spray front and back, and place in the bottom of the dish. Repeat this step with 9 more sheets, making sure that the sheets overlap each other so that the dish is completely covered with the dough. The phyllo dough should extend over the edges of the dish.
4. Place the chicken mixture in the pie dish and top with the beaten eggs. Cover the pie with the remaining sheets, using the same process. Fold the edges of the bottom sheets over the top of the pie and spray with the cooking spray. Bake in the oven for 1 hr.
Before serving, sprinkle the icing sugar on the pie. You don't want to skip this part. It makes the pie that much better.
Bon appétit or as we say bas'a'ha
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